Posted in Quick

Chipotle-Garlic Hot Sauce

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.

finally a sauce that matches my personality
because it’s nice to share

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.

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