Picante Sauce

2012-07-03T06:00:00Z Picante Sauce stltoday.com

Yield: 4 cups

6 dried chipotle chiles, stemmed, or 6 canned chipotles

4 ripe tomatoes, stemmed

6 fresh red jalapeño chiles, stemmed

1 small yellow onion, peeled and quartered

3 medium cloves garlic, peeled

2 tablespoons fresh cilantro leaves

1 cup water

3/4 cup cider vinegar

1 teaspoon ground red (cayenne) pepper

1/2 teaspoon salt

1/4 teaspoon ground allspice

Freshly ground black pepper

1. Soften dried chipotles by soaking them in a pot of hot water for 20 minutes or so. Drain, and remove the seeds if you want a milder sauce. If using canned chipotles, include the adobe sauce they’re canned with, or rinse, as desired.

2. Combine chipotles in a blender with tomatoes, jalapeños, onion, garlic and cilantro; pulse until finely chopped.

3. Add water, vinegar, cayenne, salt, allspice and black pepper to taste; purée until just smooth, about 1 minute, being careful not to overblend.

3. Pour the mixture into a saucepan and bring to a boil, then lower the heat and simmer uncovered for about 10 minutes. Remove from the heat and let cool before bottling.

Per teaspoon: 1 calorie; no fat; no saturated fat; no cholesterol; no protein; no carbohydrate; no sugar; no fiber; 7mg sodium; 1mg calcium.

Adapted from “Hot Sauce!” by Jennifer Trainer Thompson (Storey Publishing, 2012)

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