Chipotle peppers are jalapenos that have been smoked and dried, then rehydrated using an adobo sauce. They are moderately spicy and very flavorful, making them ideal for use in hot sauce. This recipe yields 3 cups of hot sauce with chipotle pepper, which is even better after several days. It's excellent for use with grilled meats and can easily be used in recipes that require hot sauce.
Instructions
1. Put the chipotle peppers into a food processor and puree for 30 seconds, or until smooth. Transfer into a large saucepan and place over medium heat. Add the tomato sauce and tomato paste.
2. Add the brown sugar, salt, garlic and oregano to a mixing bowl and mix well. Stir the seasonings into the sauce pan, and then add the apple cider vinegar and the Worcestershire sauce.
3. Simmer the mixture for 5 minutes, and then stir in the molasses and white wine. Allow the hot sauce to simmer for an additional 15 minutes. Taste the sauce for flavor and add more molasses or pureed chipotle if necessary.
4. Simmer the sauce for another 15 to 20 minutes, or until about 3 cups remain in the pan. Remove the hot sauce from the burner and allow to cool to room temperature. Transfer into an air tight container and let stand in the refrigerator for 2 to 3 days.
5. Remove the chipotle hot sauce from the refrigerator and use as needed. The hot sauce can be stored in the refrigerator for up to two weeks before discarding any unused portion.
Tags: sauce from, Transfer into
