As its name suggests, this sauce has a little smoky taste. To obtain a slightly less spicy sauce, remove the seeds from the peppers.
- All Chipotle peppers (I.e. the content of the "red" bottle)
- 1 cup (250ml) of water
- 3/4 cup (190ml) apple cider vinegar
- 1/4 cup (60ml) white vinegar
- 1/4 cup (60ml) applesauce
- 1/3 cup (90ml) onion
- 2 cloves of garlic
- 1 tomato
- 1/4 red bell pepper
- Salt to taste
Chop the onion and garlic. Dice the tomato and bell pepper.
In a large skillet, dry roast the hot peppers for 1 to 2 minutes, watching the cooking to avoid burning anything.
Add the rest of the ingredients to the pan and simmer the mixture for 20 to 25 minutes.
Allow the preparation to cool before passing it through a blender. For an even smoother texture, pass the sauce through a sieve.
This sauce can be kept for 3 to 4 weeks in the fridge and can also be frozen. It can be used as a base to adapt according to your taste. Feel free to explore with the flavors by adding other herbs. For each recipe, you can add more water and / or vinegar to make more sauce or to make it more liquid.