This is a pretty hot, hot sauce with a nice balance of chipotle flavor.
Enjoy this with a refreshing Mexican beer.
Recipe: Approx. – 4 1/2 Cups
- 10 Dried Chipotle Chiles
- 10 Dried Ancho Chiles
- 10 Dried Arbol Chiles
- 2 Dried Habaneros Chiles
- 2 Cloves Garlic
- 1/2 Large White Onion
- 1 Cup White Vinegar
- 3 Cups Filtered Water
- 2 Teaspoons Sea Salt
Put chiles and onion into a pan with water and bring to a boil.
Dump into a colander and let it cool a bit so you can remove any stems and the seeds of the anchos.
Put chiles and onions in a food processor or blender and add 2 cups of the water, garlic and salt.
Put a fine mesh sieve over a bowl and press thru then scrape the outsides of the sieve to get as much as you can.
Stir in the remaining water and vinegar.
Habaneros contain more capsaicin than most other peppers. Capsaicin acts as an anti-inflammatory agent and can help treat the symptoms of conditions like arthritis and headaches. Small amounts of capsicum may help prevent heart attacks or strokes caused by blood clots. It helps clear mucus from stuffed noses and congested lungs. Habaneros contain significant amounts of vitamin C and vitamin A, both of which act as antioxidants.