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)