This Chipotle Hot Sauce has a nice balance of chipotle flavor and spiciness with a bright boldness.
The cool thing about hot sauce is that the vinegar helps it last quite some time. This year I plan to bottle some up for Christmas presents. It’s fast and easy and almost everyone loves a good hot sauce.
I also use this hot sauce in my Spicy 4 Bean Chili and Mexican Style Split Pea Soup.
Enjoy this with a refreshing Mexican beer.
Chipotle Hot Sauce
Ingredients
- 10 Dried Chipotle Chile
- 10 Dried Ancho Chile
- 10 Dried Arbol Chile
- 2 Dried Habaneros Chile - optional
- 2 Cloves Garlic
- 1/2 Large White Onion
- 1 Cup White Vinegar
- 3 Cups Filtered Water - or to desired thickness
- 2 Teaspoons Sea Salt
Instructions
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Put chile peppers and onion into a pan with water and bring to a boil.
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Dump into a colander and let it cool a bit so you can remove any stems and the seeds of the anchos.
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Put chile peppers and onions in a food processor or blender and add 2 cups of the water, garlic and salt.
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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.
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Stir in the remaining water and vinegar.
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Stir well.
Health benefits:
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.
