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Chuck's Chipotle Sauce

Chuck's Chipotle Sauce
Sunday, 17 May 2009

Description

This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.

Ingredients

At a glance
Cuisine
Mexican
Ingredient
Chile peppers
Cooking Method
Simmer
Heat Level
4
Chile
Chipotle
Meal/Course
Condiment
Sauce/Marinade/Rub
Makes
about 3 cups

12 reconstituted chipotle chiles
1 medium onion, chopped
3 cloves garlic, sliced
3 cups water
1/4 cup cider vinegar
1/4 cup tomato sauce
Salt to taste
2 cups white distilled vinegar (or more or less)

 

Methods/steps

Place all the ingredients except the white vinegar in a saucepan, cover and simmer over low heat for about an hour or until the liquid is reduced to about 1 1/2 cups. Transfer the mixture to a food processor or blender and puree.

Combine the puree and the white vinegar in a bowl and mix thoroughly to the desired consistency. Strain the sauce through a sieve and discard the solids. Bottle in sterilized jars.

Additional Tips

This is a version of Chuck's number one brown hot sauce, Smokey Chipotle Hot Sauce® that he manufactures under the Montezuma Brand. Take chipotle chiles, place them in a bowl and cover them with distilled vinegar. After several hours, the chiles will be reconstituted and plump.  Use this sauce as you would any commercial hot sauce.  It's particularly good on scrambled eggs and any grilled meat. Note: This recipe requires advance preparation.


 

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