Homemade Chipotle Hot Sauce

I impulse bought the book Hot Sauce at the grocery store.  I have a soft spot for recipe books because I enjoy them so much more than websites or eBooks.  I love spending a lazy Sunday morning paging though a good recipe book, dreaming up what I want to make that afternoon.

I’m so glad I took a chance with this book.  The author talks about pepper varieties, explains differences among hot sauces from different countries and also includes over 30 recipes to use the sauces in the book.  Plus she suggests commercial hot sauce substitutions.  Great if you’re not in the mood to whip up a big batch of a sauce you’re just curious about.

The author wrote that the Chipotle sauce was one of her faves from the book so I had to try that out.  Yum!

The recipe uses three types of peppers (chipotle, ancho and New Mexico – all dried) as well as orange juice, unsweetened cocoa powder, roasted garlic, and some spices.  She even has you roast the dried peppers (I’ve never roasted dried peppers before).

Given it was 96° that day I decided to make the sauce outside.

First, I roasted the peppers.

Then, I wrapped up the garlic to roast at 500° (very glad I didn’t do this indoors!).

Look at how pretty they came out.

Then, I pureed the sauce and reduced it for 20 minutes.

It took about an hour and a half to make, including the 20 minutes of reducing time at the end.  I got a full 2 cups of sauce out of it – not bad!  I chose not to puree it down to a fine liquid but instead left some of the dried pepper pieces in there.  I think it gives a more rustic and homey look to the sauce.

I’d say the sauce is mild in spice – maybe a a 2 or 3 out of 10.  The author says you can adjust the heat by adding some more cayenne.  I didn’t want to waiver from the quantities for the first time, but I think I will add more next time.  And there will be a next time.

I’ve used it as a dipping sauce with grilled sausage, as a topping to smoked brisket (above) and plan several more meals including mixed into chopped grilled chicken with quinoa, garlic and onion as well as sauteed ground pork tacos.  This sauce is really versatile and I can see it easily becoming a fridge staple.

Here’s the full recipe:

• 4 dried chipotle chiles
• 2 dried New Mexico red chiles
• 2 ancho chiles
• 4 cloves garlic (unpeeled)
• 1-1/2 cups water
• 1 cup orange juice
• 6 Tb cider vinegar
• 2 Tb honey
• 1 tsp unsweetened cocoa powder
• 1/2 tsp salt, plus more as needed (I didn’t add any more)
• 1/2 tsp cayenne pepper, plus more as needed (I plan to double this next time)
• 1/4 tsp ground cumin
• 1/4 tsp ground cloves

1. Preheat oven (or in my case, grill) to 250°.
2. Slit and stem the peppers.  Roast for 3 minutes, or until fragrant.
3. Take peppers out and place them in a bath of hot water for 20 minutes to soften.
4. At the same time, increase heat to 500°.  Roast the garlic cloves for 20 minutes.
5. Take garlic out and remove skins.
6. Drain peppers and place all ingredients in a blender to puree.  I didn’t puree it finely so I still have some pepper pieces left in the sauce.
7. Bring sauce to a boil and simmer for 20 minutes, or until sauce has reduced to the consistency you want.

Let me know if you make.  I love to hear all the variations you come up with.

Oh!  I forgot to mention yesterday that I added a signup on the left nav to get new blog posts via email.  Get new posts however you prefer – via RSS, via email, or just by stopping by to say hi.

And finally, here’s this week’s link love:

• Andi’s newest shawl (love the yellow) plus some truly awesome self striping yarn from a new-to-me Etsy seller – Lady Bug Fiber Company.
• Recycling glass bottles with enamel paint.  These remind me of old fashioned milk glass but with a more modern twist.
• And have you seen Martina Behm’s latest design (below) – Leftie?  Swoon.  It uses a solid sock yarn plus lots of leftovers.  Clever!