Chipotle Hot Sauce V1 Recipes
COPYCAT CHIPOTLE SPICY SALSA
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
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
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
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
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