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00Ingredients
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12 dried chipotle chiles, stems removed, reconstituted as above or soaked in hot water for 1 hour
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1 medium white onion, sliced
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3 cloves garlic, sliced
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3 cups water
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1/4 cup cider vinegar
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1/4 cup tomato sauce
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Salt to taste
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2 cups white distilled vinegar (more or less, depending on the thickness of the sauce you desire)
Instructions
Combine all the ingredients except the 2 cups of distilled vinegar in a saucepan, cover, and simmer over low heat until the sauce is reduced to about 1 1/2 cups. Puree the mixture in a food processor or a blender until a paste-like, seeded mixture is achieved.
Combine the paste and the vinegar in a bowl and stir well. Strain through a sieve to remove the seeds and discard the solids.
| Servings |
| 3-4 cups |
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This chipotle sauce is a version of coauthor Chuck's best-selling brown hot sauce, Smokey Chipotle® Hot Sauce, manufactured by Sauces & Salsas, Ltd. under the Montezuma® brand. A tasty way to reconstitute dried chipotle chiles is to place them in a bowl and cover them with cider vinegar. After several days, the chiles will be reconstituted and will be plump.
Ingredients
InstructionsCombine all the ingredients except the 2 cups of distilled vinegar in a saucepan, cover, and simmer over low heat until the sauce is reduced to about 1 1/2 cups. Puree the mixture in a food processor or a blender until a paste-like, seeded mixture is achieved. Combine the paste and the vinegar in a bowl and stir well. Strain through a sieve to remove the seeds and discard the solids.
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