This is the type of a watery pepper sauce with lots of smoke and big flavours. Use it as you would use the Tabasco sauce!
Have a look below at the full recipe and don’t forget that you can always print it.
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Here you can find more of my Sauces.
Chipotles Hot Sauce
Ingredients
- 20 Red Jalapeno Peppers , or any other red-hot ones, stem/top cut and roughly chopped
- 175 g Chipotle Chilies , in sauce
- 120 g Tomato Paste
- 2 Stalks Celery , roughly chopped
- 2 Carrots , grated
- 2 Medium Yellow Onions , roughly chopped
- 3- inch Fresh Ginger , grated
- 40 g Light Brown Sugar
- 1 tbsp Cumin Seeds
- 2 tbsp dry Coriander , whole
- 1 tbsp Sweet Smoked Paprika
- 3 tbsp Hot Chili Flakes , ground
- 2 Bay Leaves
- 60 g Tamarind Paste
- 40 ml Worcestershire Sauce
- 40 ml Fish Sauce
- 60 ml Apple Cider Vinegar
- 120 ml Lime Juice
- 120 ml Orange Juice
- 100 ml Red Wine
- 120 ml Water
- 1 tsp Fine Sea Salt
Instructions
- Add all the ingredients in a pot/casserole on high heat and bring to a boil. Simmer for 20’ uncovered.
- Add the above into a blender and blend well.
- Pass them through a medium sieve and your sauce is ready.
- Place a large pot/casserole on high heat and add all of the above ingredients. Mix well and bring to a boil.
- Reduce the heat to low and simmer for 25’. Remove from the heat and allow to cool a bit for 20’.
- Place the above mixture into a high-speed blender and blend well.
- Pass the blended mixture through a medium sieve and your sauce is ready.
- Add into sterilized air-tight containers of about 100ml each, keep one in the refrigerator and freeze the rest.
