Chipotle Hot Sauce (Smoky and Spicy)
Looking to replicate that spicy and smoky chipotle-flavored Cholula or Tabasco sauce at home? This recipe for chipotle hot sauce comes together really quickly and doesn’t need any long pickling or fermentation stage. Use this sauce on any recipe when you want to add bold flavor and heat.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 can Chipotle peppers in adobo (- 7 oz can)
- ¼ cup Orange juice (- From ½ an orange)
- ¼ cup Apple cider vinegar
- ¼ cup White vinegar
- ½ tsp Cumin powder
- ½ tsp Mexican oregano (- Substitute standard Greek oregano)
- Salt and black pepper to taste
- ¼ cup Water (- Use what you need to get the right consistency. )
- Sugar (- Optional)
Instructions
- 1
Prepare the peppers. Using gloves, remove any stems and seeds from the chipotle peppers. You can do this on a cutting board or by hand. You only need the flesh and juice. [If you want a much spicier sauce, don't discard the seeds]
- 2
Blend. Add the peppers and all the adobo sauce to a blender or food processor. Add the orange juice, both kinds of vinegar, cumin, oregano, a pinch of salt and a few grinds of black pepper. Blend until smooth. Scrape down the sides if needed and blend again.
- 3
Taste and adjust seasoning. Taste the sauce. It should be smoky, salty, sweet and spicy. Make any adjustments you like at this point. You can add a little white sugar for more sweetness. For a looser sauce, add a splash of water and blend again.
- 4
Bottle. Using a funnel, transfer the finished hot sauce to clean and sanitized hot sauce bottles. Cover and refrigerate until needed.