Making Hot Sauce 
With Chipotle Peppers

Making hot sauce is an art. It's also fun because there are so many ways to make it. You can vary ingredients anytime you like.

I'm a fanatic about flavor so when I make hot sauce, I want it to be flavorful and not just hot. So today's recipe calls for Chipotle peppers. I really like that smokey flavor you get with these.

The peppers I use for this recipe are dried and therefore need to be reconstituted in water, so we have to boil the peppers in water for 30 minutes.

As far as the ingredients go, feel free to substitute the apple cider vinegar for red wine if you need or want to.

I would rate this as a medium hot sauce (that varies from chile batch to batch). You can reduce the heat of this sauce by removing the seeds from the chiles.

If you are inclinded to remove the seeds, it is easiest to do it after they have been reconstituted. Just slice them open and scrape out the seeds.

Let me remind you that you should never touch your face/eyes after handling chiles. The oils in the chile can burn pretty badly and I don't want to see anyone in pain. Use caution!

Making Hot Sauce Chipotle Style



Ingredients:

  • 1 Tbsp. olive oil
  • 1/2 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 10 dried chipotle peppers
  • 3/4 cup tomato puree
  • 1 Tbsp. apple cider vinegar
  • 1/4 tsp. salt
  • 3/4 tsp. brown sugar
  • 1/2 tsp. oregano leaves
  • 1/4 to 1/2 cup beef or chicken broth, depending on desired consistency


Directions:
Place the peppers in a pan and cover an inch or two with water. Bring to a boil and then lower the temperature to simmer with the lid partially on for 30 minutes. When they are done, remove the lid and let the peppers cool. Remove any stems from the peppers.

Heat a frying pan over medium high heat and add the olive oil. Saute the onion for about 20 minutes until they become golden brown. Stir frequently.

Add the minced garlic and cook an additional 3 minutes. Set aside to cool.

After the onion mixture has cooled, add to a blender along with the chiles, and all the other ingredients.

Blend on high for 1 to 2 minutes. If the consistency is too thick, add some of the water that the chiles cooked in or more broth. You want it to be thin enough to pour but not as runny as water.

That's it for making hot sauce! It's best to store the hot sauce in a glass container. It should keep for a couple of weeks or longer.

Try our salsa recipes.



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Include as much detail as you can. Double check your recipe so you don't leave anything out. You might even include things like: what was your event that you were at (ie. cinco de mayo, christmas, etc)

The only thing I ask is that you send in something original, written by you in your own words. You might tweak a recipe from the original, tell us what you did and how you made it better and your own.

You can send in a recipe from another site, magazine, newspaper etc. but you must include the original source. Recipes or articles copied from other websites will be denied.

If you are sharing a funny story or cooking tip, tell us all about it.

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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 
Massachusetts



Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

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I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

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Karlovac Croatia


Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia


Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California


THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte


WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.


Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California