Chipotle Hot Sauce
User Reviews
4.6
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Prep Time
20 mins
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Servings
24
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Calories
4 kcal
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Course
Main Course, Appetizer
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Cuisine
Vegetarian
Chipotle Hot Sauce
Description
The Chipotle Hot Sauce recipe begins by sautéing small amounts of onion and garlic in oil to enhance their sweetness and soften their sharpness. Chipotles in adobo are prepared by removing stems and mostly seeds to control heat intensity before blending. Adding white vinegar and orange juice provides acidity and a citrus note, rounding out the smoky heat of the chipotles.
The sauce is seasoned with Mexican oregano and cumin, which contribute herbal and earthy undertones characteristic of Mexican cuisine. Blending the ingredients until smooth results in a thick sauce that can be used as a condiment or marinade. Adjusting the sugar content is optional for balancing heat and acidity to personal preference.
Mexican oregano is recommended but can be omitted if unavailable, though it does subtly influence the final flavor. The recipe yields about one cup, enough to fill a standard 5 oz. bottle, making it handy for daily use or gifting. Handling chipotles in adobo carefully by removing veins reduces excessive spiciness without losing smokiness.
Ingredients
- 7-8 chipotles in adobo
- 1/4 onion small
- 1 garlic clove
- juice of 1/2 orange
- 1/3 cup white vinegar
- 1/3 cup water
- pinch of salt
- 3/4 teaspoon Mexican oregano
- 1/4 teaspoon cumin
- 1/4 teaspoon sugar optional
- olive oil
Instructions
- Peel and roughly chop 1/4 small onion. Saute the onion in some oil along with a peeled, roughly chopped garlic clove. Giving it 5-7 minutes over medium heat will sweeten up the onion and bring out some additional flavors.
- De-stem and de-seed 7-8 chipotles in adobo. I usually cut off the stems and then make a slit lengthwise on the chipotles, then peeling them open and discarding the inner veins and seeds. It's not crucial to get rid of all the seeds but I usually discard most of them.
- Add the chipotles to a blender or food processor along with the onion-garlic mixture and 1/3 cup white vinegar, 1/3 cup water, the juice of 1/2 orange, a pinch of salt, 1/4 teaspoon cumin, and 3/4 teaspoon Mexican oregano. Blend until completely liquefied.
- Take a taste for sweetness. You can optionally add 1/4 teaspoon of sugar at this point (or more) but I did not add any additional sweetness to this batch. If you started with less chipotles you can always add more at this point if you want additional heat.
- Pour hot sauce into a 5 oz. bottle (I find it easiest to use a small funnel). Store in the fridge where it will keep for about a month.
Notes
- If Mexican oregano is unavailable, the sauce will still be flavorful without it.
- This recipe makes approximately one cup of hot sauce, suitable for a standard 5 oz. bottle.
- Removing most seeds and inner veins from chipotles reduces excessive heat while preserving smoky flavor.
- Sautéing onion and garlic before blending enhances sweetness and softens harsh notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 4 kcal
% Daily Value*
| Calories | 4kcal | 0% |
| Sodium | 55mg | 2% |
| Potassium | 1mg | 0% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 1mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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