Start by roasting 2-3 cloves of garlic in a dry skillet over medium heat for about 5-7 minutes, or until they turn golden brown and fragrant. Meanwhile, finely chop 1-2 chipotle peppers from the can of chipotle peppers in adobo sauce.

In a blender, combine 1 cup of sour cream, ½ cup of mayonnaise, the chopped chipotle peppers and a tablespoon of adobo sauce, the roasted garlic, 2 tablespoons of fresh lime juice, 1 teaspoon of smoked paprika, ½ teaspoon of cumin, and ½ teaspoon of salt. Blend everything on high until smooth and creamy.

Taste your chipotle sauce to check for balance. Adjust with more chipotle or lime juice if needed to achieve desired heat and acidity.

If too thick, add a splash of olive oil or a little water and blend until the right consistency is reached.

Transfer your sauce to a glass jar or airtight container and chill in the refrigerator for at least 30 minutes before serving.