As you’ll soon find out I have an extreme love for hot sauce. My go to is usually Sriracha, like most people. Although it’s recently been the hottest thing since sliced bread, I once again thank my mom for introducing me to it years ago.
During my one and only trip to Europe a few years ago each country that I went to had a different style of sriracha. In the US it’s ‘cock sauce’, but in France it might’ve been panda, belgium it was whale, etc. It sort of became a fun game going to the different countries to see which type of animal was on the hot sauce.
I’m also a big fan of Tabasco hot sauce. I prefer their Mild & Chipotle hot sauces to their straight up red sauce, but would use the red if it was the only thing in front of me. Like any hot sauce freak I put it on any meals that it could possibly compliment. No I don’t use it with cereal or smoothies or ice cream, although spicy chocolate is delicious..
Being the multi-cultural type dude that I am aside from the CSA my go to grocery store is the local Mexican fresh market. Underneath their veggie isles they have giant bags of corn husks and dried chile peppers. Every time we go to the store I dream of all the different hot sauces I can make. My particular store usually has serrano, amongst a few others.
Finally I came across some dried chipotle chilies.
I used the whole bag (maybe 8 peppers) plus 2 from a separate ancho dried chilie bag. I’m assuming it’s the other chilies that made this so hot, but i still need to play around with adding vinegar to thin this out. I kept it in a glass container for a few weeks. I didn’t notice any molding etc but would be interested to hear from someone more involved with canning/hot sauce knowledge on the best way to do this.
INGREDIENTS
10/12 dried chipotle chilies
2 ancho/jalapeno/choose desired hotness chile
2 cloves garlic
1/4 cup onion
1/4 cup vinegar
Place all ingredients into the food processor. I kept in all the seeds for a spicier flavor. Don’t use the extra peppers or seeds if you want something a little more mild. Store in an airtight container in the fridge and enjoy on almost anything.
Plants on the Run 