Chipotles Hot Sauce

Prep Time45

Cook Time25

Course: Sauce

Cuisine: American

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

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.