Best 2 Chipotle Hot Sauce V1 Recipes

In the realm of fiery condiments, Chipotle Hot Sauce reigns supreme, captivating taste buds with its smoky, tangy, and pleasantly spicy profile. This versatile sauce, crafted from ripened red jalapeños, tantalizes with a harmonious blend of heat and flavor, making it an indispensable ingredient in kitchens worldwide. Whether you seek a fiery kick to enliven your favorite dishes or a flavorful marinade to infuse your proteins with zesty goodness, Chipotle Hot Sauce stands ready to elevate your culinary creations. This article offers a diverse collection of recipes harnessing the power of Chipotle Hot Sauce, promising an explosion of taste that will leave you craving more. From classic recipes like Chipotle Hot Sauce Chicken Wings and Chipotle Hot Sauce Burgers to innovative culinary adventures like Chipotle Hot Sauce Cauliflower Tacos and Chipotle Hot Sauce Shrimp Scampi, this culinary journey promises a symphony of flavors that will ignite your taste buds and leave you yearning for more. Brace yourself for a fiery exploration of taste as we delve into the depths of Chipotle Hot Sauce, unearthing hidden culinary treasures that will transform your meals into unforgettable experiences.

Here are our top 2 tried and tested recipes!

COPYCAT CHIPOTLE SPICY SALSA

Copycat Chipotle Spicy Salsa image

This Copycat Chipotle Spicy Salsa is a must for all Salsa lovers. If you love Salsa with a serious kick, then this salsa recipe is for you.

Provided by Chef Rodney

Categories Salsa

Time 17m

Number Of Ingredients 9

Ingredients

16 medium Tomatillos ( husks removed and rinsed)
6 Garlic Cloves (unpeeled and lightly crushed)
3 Tbsp New Mexico Red Chilies (ground)
2 Tsp Ground Cumin
2 Tsp Lime Zest
2 Tbsp Fresh Lime Juice
Tabasco Sauce ( to taste)
Salt and Pepper (to taste)
Tortilla chips (for serving)

Steps:

Preheat the oven to broil and set the oven rack to approximately 6 inches from the broiler. Line a baking sheet with aluminum foil.
Place the tomatillos and crushed garlic on the baking sheet and place it in the oven. Broil until the tomatillos are charred, about 12 minutes, flipping halfway through. Peel the garlic.
In a food processor, combine the tomatillos, garlic, ground red chilies, cumin, lime zest and juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Process until the mixture is smooth.
Season to taste with Tabasco. I suggest starting with 1 teaspoon. Add 1 or 2 teaspoons of extra ground red chilies if you would like it to a bit spicier. Add salt and ground black pepper to taste.
Serve with tortilla chips or as a topping for your tacos or your breakfast eggs.

Nutrition Facts : Calories 46 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CHIPOTLE HOT SAUCE V.1

Chipotle Hot Sauce V.1 image

A Chipotle copycat recipe I found on the beach home companion website. http://abeachhomecompanion.blogspot.com/2012/10/chipotle-hot-sauce-recipe.html

Provided by Chef P.Tomaine

Categories Mexican

Time 35m

Yield 2 cups

Number Of Ingredients 12

Ingredients

4 tomatillos, quartered (golfball sized)
1 fresh jalapeno, roughly sliced
1/4 onion (baseball sized)
2 garlic cloves
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon cumin
2 dried guajillo chilies
30 dried arbol chiles
2 tablespoons white vinegar
1 cup water
1 tablespoon vegetable oil

Steps:

Take the papery cover off the tomatillos and wash them to get the sticky stuff off. Slice in quarters and roughly slice the jalapeno*. Heat the oil in a big saucepan over medium heat and saute the tomatillos, jalapenos, onion and garlic for about 3 minutes. Make sure not to let the seeds burn. Add the salt, oregano and cumin and saute for another 2 minutes.
Meanwhile, cut the stems off the dried chiles and chop the guajillo into 1-inch pieces. Add them to the pot, along with the water and vinegar, after the spices have become fragrant. Cover and cook for about 10 minutes over low heat. Take the lid off and cook until everything is soft and most of the water is cooked off. You will need to keep enough liquid to blend it all together, about 1/2 cup.
Let the pot cool for about 15 minutes, until it is safe to throw in the blender. Puree it until smooth (you will see flecks of chile still), transfer to an air-tight container and store in the fridge. I imagine this would last several weeks, but it's never lasted that long in my house.
Makes about 2 cups.
*Be careful not to touch your eyes after you slice the jalapenos; you may want to wear gloves if you are sensitive to hot peppers.

Nutrition Facts : Calories 126.6, Fat 8.2, SaturatedFat 1.1, Sodium 1177.7, Carbohydrate 12.9, Fiber 4.3, Sugar 6.8, Protein 2.1

Tips:

Use ripe tomatoes: Rip tomatoes have a sweeter, more flavorful taste that will make your hot sauce more delicious.
Roast your tomatoes: Roasting tomatoes concentrates their flavor and gives them a smoky, caramelized taste.
Choose the right peppers: The type of peppers you use will determine the heat level of your hot sauce. For a mild sauce, use Anaheim or poblano peppers. For a medium-heat sauce, use jalapeño or serrano peppers. For a hot sauce, use habanero or cayenne peppers.
Remove the seeds from the peppers: The seeds are where most of the heat is located, so removing them will help to reduce the heat level of your hot sauce.
Use fresh garlic and onion: Fresh garlic and onion will give your hot sauce a more robust flavor.
Simmer your sauce for at least 30 minutes: This will help to blend the flavors and mellow out the heat.
Taste your sauce as you go: Add more peppers, spices, or vinegar to taste until you reach the desired flavor and heat level.

Conclusion:

Making your own chipotle hot sauce is a great way to add a unique and flavorful kick to your favorite dishes. With a few simple ingredients and a little bit of time, you can create a delicious hot sauce that is sure to impress your friends and family. So next time you're looking for a way to spice up your meals, give this chipotle hot sauce recipe a try.