Smoky ancho chili aioli that is done in 5 minutes with just 4 ingredients. This creamy ancho mayo sauce is guaranteed to elevate all meals!

Ancho chili aioli dripping from a spoon into a small white bowl.

Ingredients and Substitutions

Mayo: Use my 3-minute vegan mayo from cashews or tofu, or simply use any mayo you have at hand!
Ancho Chili Powder: For that smoky flavor!
- You can also make your own chili powder at home simply by grinding dried ancho chiles (with the seeds removed) using a spiced grinder, blender, or food processor. See the Instructions section below for the step-by-step photos!
Garlic: Sub 1 fresh garlic clove with 1/8 teaspoon of garlic powder.
Lime Juice: Adds a zesty, tangy kick—apple cider vinegar works too.
- Note that lemon juice doesn’t work as well as a substitute, but it is also okay if you’re in a pinch.

Mayonnaise, ancho chili powder, lime juice, and garlic cloves on a white countertop.

Step-by-step Instructions

Mix everything in a small bowl until smooth. Enjoy your ancho cream sauce!

A bowl of mayo, ancho powder, garlic, and lime juice.

If you are making your own ancho chile powder, first tear up the dried chili into small pieces. Then please remove the seeds and the stem on top, before grinding them! You can use a spice grinder, or a small blender or food processor to do this.

One whole dried ancho chili. — Use your hands to tear the chili, then remove the seeds and the stem.

A dried ancho chili torn into pieces, with the seeds removed. — Use your hands to tear the chili, then remove the seeds and the stem.

Top Tips

Let your ancho aioli sit for at least 5 minutes to let the flavors meld together.
Keep your leftovers in an air-tight container in the fridge for up to a week. Do NOT freeze your ancho mayo since mayo doesn’t freeze well.

A bowl of ancho cream sauce with a spoon to show the texture better.

Serving Suggestions

This sauce is great as a spread for your mung bean burgers. You can also use it as a dip for fries (like with these adobo fries), sweet potato fries, or veggie sticks when you’re craving something snackable.

It’s also great as a topping for tacos, burritos, or grain bowls if you want to add a tangy, slightly spicy twist!

A bowl of ancho aioli with a spoon, with ancho chili powder and garlic around it.

FAQ

My ancho aioli is made with mayo, ancho chilies, garlic, and lime juice for a smoky, creamy, and slightly tangy flavor. However, note that ingredients vary according to the recipe.

No, ancho and paprika are different—ancho is made from dried poblano peppers, while paprika comes from dried red peppers.

Ancho has a mild, smoky, and slightly sweet flavor with hints of dried fruit and earthy undertones. They are in general not very spicy as it ranges from 1,000 to 1,500 Scoville Heat Units. You can read more about it here in this Spices Inc article!

Ancho powder is made from dried and ground poblano peppers.

A bowl of ancho mayo with its ingredients surrounding it.

Want More Smoky Sauces?

Then try my smoked paprika mayo or my creamy BBQ sauce! You might also like my Italian Calabrian chili aioli or my Indonesian sambal chile lime mayo if you like spicy stuff!