Home-made Chipotle Hot Sauce Recipe.
Home-made Hot Sauce.
Having worked in a Mexican restaurant for a number of years to support my university studies, I now find myself left with a constant craving for spicy food. In this hub is a recipe for a tongue-tingling, home-made hot sauce: perfect for dipping with nachos or for adding to any meal that needs that extra kick.
Home-made Chipotle Hot Sauce
- 16 Chipotle Chillis, (Dried or Fresh)
- 12 Tomatoes
- 1 Tablespoon Granulated Sugar
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Cumin
- 75ml Cider Vinegar
- 1 Bulb Garlic
- A pinch of Salt and Pepper, to season
- Chopping Board
- 2 Large Pans
- Some bottles or jars to store the sauce
- Hand Blender
- Roasting tray
A Versatile Recipe
This is such a brilliant recipe for those who love spicy food simply because it is so versatile.
The following recipe is for a basic Chipotle based hot sauce, which creates a sauce about as hot as a jalapeño on the Scoville scale, with a smoky after-taste, not dissimilar to that of a barbecue sauce.
However, this is a recipe that can be experimented with. By adding different chillies, with new flavours and heat levels, you can create a multitude of different hot sauces and flavours with this basic recipe. There are many good website guides on the internet that discuss the flavours and uses of chilli varieties, (the one I use is provided at the bottom of this hub.)
- Put the garlic on the roasting tray and cook in the oven at gas mark six for 20 minutes, (or until the garlic feels soft to press).
- Rehydrate your chillies (if using dried chillies) by placing them in a bowl of water. Leave them to soak until needed.
- Whilst the garlic is cooking, boil the tomatoes in a pan with the sugar until soft.
- Drain the tomatoes when cooked.
- Drain some of the water from the now rehydrated chillies into the tomato pan, (add no more than 50ml of chilli water to the pan or the sauce will be too watery.)
- Finely dice the chillies. It is a good idea to wear protective gloves whilst handling and chopping the chillies to protect your skin.
- Remove the cooked garlic bulb from the oven and leave until cool enough to touch.
- Whilst the garlic is cooling, add the diced chillies and all other ingredients into the pan with the tomatoes.
- Now, scrape the cooked garlic out of the bulb and add to the pan with the other ingredients.
- Blend all ingredients together.
- Leave the mixture to boil for 10 minutes.
- Whilst the mixture is cooking, boil the bottles or jars you wish to use to contain the sauce in another pan to kill any germs they may be harbouring. Boil for about 10 minutes, whilst the mixture is cooking.
- After 10 minutes is up, remove the bottles/jars carefully from the pan and remove the hot sauce mixture from the heat and allow both to cool.
- After leaving for a few minutes, sieve out the hot sauce mixture to remove the chilli seeds. (You can re-add a few at the end if you would prefer a chunkier, more rustic sauce.)
- Pour the hot sauce mixture into your storage jars or bottles.
- Voila! Hot Sauce! These can be stored for about a week in the fridge and also makes great gifts for spice-lovers.
A Few Notes...
This recipe can easily be altered to personal preferences. Here are a few examples...
- For a thinner hot sauce, add more chilli water to the tomatoes at the start of the recipe. For a thicker sauce, don't add any chilli water.
- For a hotter sauce, substitute the Chipotle chillies for a hotter variety or a larger quantity.
- Experiment with adding different spices or garlic for a variety of different end flavours.
Chillies on the Web.
- Chillies on the Web .co.uk - Chillies on the Web.co.uk
Our Chipotle chillies were sourced from this website; 'Chillies on the web'. They have a great selection of chillies for sale, information on origin and taste and a few more chilli recipes.