Gluten-Free Chipotle Sauce Recipe Without Gum or Tomato

If you’re searching for a gluten-free chipotle sauce that’s quick and simple to make, this recipe is perfect. It’s safe for those with gluten intolerance and delicious. Below I also summarize my ingredient research based on manufacturer responses.

Story Behind the Recipe and What’s Safe to Consume

I loved Bufalo Chipotle Salsa Sauce but recently couldn’t find it, so I developed this homemade chipotle sauce that captures the same thick, smoky, slightly sweet profile. I use it in guacamole and many other dishes. Because I’m allergic to tomatoes, I wanted a tomato-free option. When I contacted Hormel Foods (the parent company), they confirmed the listed ingredients are gluten-free and described thorough cleaning procedures to reduce cross-contact risk, but they could not definitively guarantee production scheduling relative to gluten-containing products. Their customer service emphasized their cleaning protocols and that ingredient lists do not include gluten-containing grains.

I researched other chipotle sauces but didn’t find a comparable, verifiably safe option. Many prepared chipotle or adobo-style products contain tomatoes or are cooked in adobo sauce, which doesn’t work for my needs. La Costena canned chipotles, for example, are gluten-free but still contain tomatoes.

While investigating alternatives, I discovered McCormick’s ground Chipotle Chile Pepper from their Gourmet Collection. I confirmed McCormick’s allergen-labeling approach and their guidance that pure spices without ingredient statements are single-ingredient and free of added gluten. They urge consumers to read the ingredient statement on the package for current information. My bottle lists no gluten ingredients, so I consider it safe for this recipe.

Because I prefer to be cautious—especially for highly gluten-intolerant individuals—I recommend making your own chipotle sauce when in doubt. Bufalo’s ingredient list is short, so I tried a homemade version. My first attempt included xanthan gum to mimic the original texture; it matched the original but was gummy and clogged bottle openings. On the second trial I replaced xanthan with potato starch and achieved a smooth, excellent texture. I experimented by combining both and was happy with the result, but I now prefer the potato starch version to avoid excess gums in my diet.

Here is the homemade gluten-free, tomato-free chipotle sauce recipe.