Homemade Chipotle Hot Sauce

I make a variety of hot sauces at the end of every summer so I can preserve my hot pepper harvest in a way I know we’ll be able to enjoy the bounty for months to come. There’s are endless ways to make homemade hot sauce so as I always say, never be afraid to play with your food; mix it up, change it up, play with the flavors, and expand on what you love. I have a lot of hot sauce recipes here on my site so if this one isn’t your cup of tea, try one of my others.

This one is a smokey-style sauce that I make with canned chipotle peppers in adobo sauce and it’s a favorite of ours. Don’t be shy about using different base peppers for this because it works with a lot of them, each lending its own flavor. The following recipe is exactly how I made this particular batch but trust me, different peppers will work.

Homemade Chipotle Hot Sauce Recipe

Ingredients

• 10 black Hungarian peppers, ripened to red
• 4 red cayenne peppers
• 1 orange jalapeno
• 3 medium cloves garlic, smashed and roughly chopped
• 2 cups cider vinegar
• 1/2 can (7 oz.) chipotle peppers in adobo sauce
• 1 tsp. kosher salt

Directions

• Put all of the ingredients in a stockpot and bring to a boil
• Partially cover the pan, reduce heat to a simmer and cook about 1 hour
• Remove from heat, remove cover, and let sit for 30 minutes
• Ladle the ingredients into a food processor and process on high for about 3 minutes
• Lift processor lid, stir contents and scrape sides
• Replace processor lid and process for 2 minutes more or until smooth

Makes about 1 pint of hot sauce

We love, love, love this smokey hot sauce! It’s great with chips but I really love it with chicken wings. Sometimes I roast the wings with the sauce cooked on and sometimes we enjoy it spread on the wings after cooking.

It’s also delicious on eggs because…well…it’s hot sauce and ALL hot sauce is great on eggs.

Also, if you’re feeling a little congested, you can add a small dollop to a bowl of soup or a noodle dish. Trust me on this one.

Enjoy!