Chipotle Sauce
Ingredients:
- 4 dried chipotle chiles
- 2 hatch chiles
- 4 garlic cloves (unpeeled)
- 2 ancho chilies
- 1 1/2 cup water
- 1 cup freshly squeezed -orange juice
- 6 tablespoon cider vinegar
- 2 tablespoon honey
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon salt, plus more as needed
- 1/2 teaspoon cayenne pepper, plus more as needed
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cloves
Directions:
Preheat in the oven to 250 degrees F.
Steam and slit all of the dried chilies. Place on a baking sheet and roast the dried chilies in the oven just until you smell them, about 3 minutes. Submerge the chilies in a pot of hot water and soak until softened, about 20 minutes, then peel the cloves. Drain the chiles, combine all the ingredients in a blender, and puree. Taste and add more cayenne pepper or salt if desired. Transfer the puree to a nonreactive saucepan and bring to a boil, then lower the heat to simmer for 10 minutes. Let cool, then pour into bottles and seal. (See storage instructions on page 51). If refrigerated, the sauce will keep for 4 to 6 weeks.
Makes 3 cups.
Excerpt from Hot Sauce! written by Jennifer Trainer Thompson and used with permission from Storey Publishing. Hot Sauce! is available here.
Try this sauce in: Black Bean Salsa (page 119); Chipotle Mayonnaise(page 123); Chipotle Ketchup(page 125);Chiles Rellenos with red sauce (page 138); Scrambled eggs with Chipotle Tomato Sauce (page 141); Grilled Skirt Steak Tacos with fire roasted Tomato Salsa (page 144); Yucatan Lime Soup (page 148); Flank Steak with Chipotle-Maple Glaze (page 164); Crispy Maple-Chipotle wings (page 171); and Grilled Pork Loin (page 176).
Steam and slit all of the dried chilies. Place on a baking sheet and roast the dried chilies in the oven just until you smell them, about 3 minutes. Submerge the chilies in a pot of hot water and soak until softened, about 20 minutes, then peel the cloves. Drain the chiles, combine all the ingredients in a blender, and puree. Taste and add more cayenne pepper or salt if desired. Transfer the puree to a nonreactive saucepan and bring to a boil, then lower the heat to simmer for 10 minutes. Let cool, then pour into bottles and seal. (See storage instructions on page 51). If refrigerated, the sauce will keep for 4 to 6 weeks.
Makes 3 cups.
Excerpt from Hot Sauce! written by Jennifer Trainer Thompson and used with permission from Storey Publishing. Hot Sauce! is available here.
Try this sauce in: Black Bean Salsa (page 119); Chipotle Mayonnaise(page 123); Chipotle Ketchup(page 125);Chiles Rellenos with red sauce (page 138); Scrambled eggs with Chipotle Tomato Sauce (page 141); Grilled Skirt Steak Tacos with fire roasted Tomato Salsa (page 144); Yucatan Lime Soup (page 148); Flank Steak with Chipotle-Maple Glaze (page 164); Crispy Maple-Chipotle wings (page 171); and Grilled Pork Loin (page 176).
