Need a kick in your dip? How about a smokey sauce that won’t run screaming off your chip? The spicy-sweet marriage of chipotle and garlic will be perfect on any Texas dish. Top it on tacos, eggs, chips, enchiladas, or whatever your Texan heart desires.
Chipotle-Garlic Hot Sauce
By: Bekie A
2 Tbsp of dried cilantro or 1/2 cup fresh chopped
4 garlic cloves
28 oz can of Crushed tomatoes (I like Cento)
1 roasted jalapeño (broil in oven or over stove top) remove the stem and if you prefer mild, remove the seeds as well.
1 roasted poblano or banana pepper (broil in oven or over stove top) remove stem
1/2 Tbsp smoked paprika
1/2 Tbsp onion powder or 1/4 cup of chopped onion
1 tsp of ground chipotle chili pepper
5 Tbsp of vinegar
1 Tbsp sea salt
Cracked pepper to taste
Place in a good blender/processor and pulse until it becomes a chunky sauce. Serve immediately or store in the refrigerator for up to 2 weeks. This is also a great recipe to can.
