Chipotle Hot Sauce
Here's a super easy recipe for some homemade Chipotle Hot Sauce. It's a smoky, fiery delight and you'll only need a few drops to spice up your life! (Note: these instructions are not meant for long term canning or preserving.)
- Prep time
- 20 min
- Cook time
- No separate cook time
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7-8 chipotles in adobo
- 1/4 small onion
- 1 garlic clove
- juice of 1/2 orange
- 1/3 cup white vinegar
- 1/3 cup water
- pinch of salt
- 3/4 teaspoon Mexican oregano
- 1/4 teaspoon cumin
- 1/4 teaspoon sugar (optional)
- olive oil
Instructions
- 1
Peel and roughly chop 1/4 small onion. Saute the onion in some oil along with a peeled, roughly chopped garlic clove. Giving it 5-7 minutes over medium heat will sweeten up the onion and bring out some additional flavors.
- 2
De-stem and de-seed 7-8 chipotles in adobo. I usually cut off the stems and then make a slit lengthwise on the chipotles, then peeling them open and discarding the inner veins and seeds. It's not crucial to get rid of all the seeds but I usually discard most of them.
- 3
Add the chipotles to a blender or food processor along with the onion-garlic mixture and 1/3 cup white vinegar, 1/3 cup water, the juice of 1/2 orange, a pinch of salt, 1/4 teaspoon cumin, and 3/4 teaspoon Mexican oregano. Blend until completely liquefied.
- 4
Take a taste for sweetness. You can optionally add 1/4 teaspoon of sugar at this point (or more) but I did not add any additional sweetness to this batch. If you started with less chipotles you can always add more at this point if you want additional heat.
- 5
Pour hot sauce into a 5 oz. bottle (I find it easiest to use a small funnel). Store in the fridge where it will keep for about a month.