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This uses canned chipotle peppers in adobo sauce, which are already smoked and dried jalapenos rehydrated in a tangy tomato based sauce, giving this hot sauce a deep, smoky heat that fresh chilies alone can't replicate. Roasting the garlic and tomato before blending adds another layer of caramelized flavor beneath the chipotle's smokiness.
Per serving
20kcal
Calories
4g
Carbs
1g
Fiber
2g
Sugar
Prep Time
10 min
Cook Time
30 min
Servings
8 people
Difficulty
easy
Follow step-by-step with voice guidance.
Preheat the oven to 200°C (400°F).
Place the tomato and garlic cloves on a baking sheet and roast for 20 minutes, until softened and lightly charred.
In a blender, combine the roasted tomato, roasted garlic, chipotle peppers with their adobo sauce, and white vinegar.
Blend until completely smooth.
Transfer the mixture to a small saucepan and bring to a gentle simmer over medium heat.
Simmer for 8 to 10 minutes, stirring occasionally, to let the flavors meld and the sauce thicken slightly.
Season with salt to taste.
Let cool slightly before transferring to a bottle or jar and storing in the fridge.
Roast the Tomato and Garlic First: This step adds a caramelized depth beneath the chipotle's smokiness that using raw ingredients wouldn't provide. Use the Adobo Sauce, Not Just the Peppers: The sauce the chipotles are canned in carries a lot of tangy, smoky flavor, so include it rather than discarding it. Simmer to Meld the Flavors: A short simmer after blending helps the raw edges of the ingredients soften into a more cohesive sauce.
They're smoked and dried jalapeno peppers that have been rehydrated in a tangy, slightly sweet tomato based sauce, commonly sold canned in the international foods aisle of most grocery stores.
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