demo recipe
Ingredients
- 4–5 DRIED CHIPOTLE PEPPERS
- 2 FRESH TOMATOES, ROUGHLY CHOPPED
- 2 CLOVES GARLIC
- 1 SMALL ONION, CHOPPED
- 1 TBSP OLIVE OIL
- 1 TBSP APPLE CIDER VINEGAR
- 1 TSP BROWN SUGAR
- SALT TO TASTE
- ½ CUP WATER (ADJUST FOR THICKNESS)
Tools You'll Need
- BLENDER OR FOOD PROCESSOR
- SAUCEPAN
- WOODEN SPOON
- GLASS JAR FOR STORAGE
Prep & Cook Time
- PREP TIME : 5 MINUTES
- COOK TIME : 10 MINUTES
- TOTAL TIME : 15 MINUTES
Instructions
- SOAK THE CHIPOTLE PEPPERS IN WARM WATER FOR ABOUT 15 MINUTES UNTIL THEY SOFTEN.
- IN A SAUCEPAN, HEAT OLIVE OIL AND SAUTÉ ONIONS AND GARLIC UNTIL GOLDEN.
- ADD TOMATOES AND CHIPOTLE PEPPERS, THEN COOK FOR 5–6 MINUTES UNTIL SOFT
- TRANSFER EVERYTHING TO A BLENDER, ADD VINEGAR, SUGAR, SALT, AND BLEND UNTIL SMOOTH.
- POUR BACK INTO THE PAN AND SIMMER FOR 3–4 MINUTES. ADJUST THICKNESS WITH WATER IF NEEDED
- COOL AND STORE IN A CLEAN GLASS JAR. REFRIGERATE FOR UP TO 2 WEEKS.
Tips
- ADD A PINCH OF SMOKED PAPRIKA FOR EXTRA SMOKY DEPTH.
- F SMOKED PAPRIKA FOR EXTRA SMOKY DEPTH. FOR MILDER FLAVOR, USE FEWER CHIPOTLE PEPPERS.
- PERFECT WITH TACOS, GRILLED MEAT, PIZZA, OR EGGS!

