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This is probably one of the easiest and most delicious hot sauces I’ve ever made!

You can make this two ways, 1) Quick & easy using only a small can of chipotle peppers in adobo sauce 7 – 11 oz. 2) Making it from scratch taking dried chipotle, red chiles, and ancho peppers and roasting them in the oven first! Now I can’t be a Suzy Homemaker all the time we all have busy schedules and it’s hard to do everything from scratch, so when I’m short of time I’ll option for #1! If you want to keep your food sources as clean as possible please read the labels when choosing chipotle in a can, look at the different brands and read the ingredients… avoid GMOs !

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Quick way ~

  • One can of chipotle peppers in adobo sauce 7 or 11 oz. (see below)
  • 4 to 6 cloves of roasted garlic, I used 6 or 7 myself
  • 1 cup of fresh squeezed orange juice
  • 6 Tbsp of Apple Cider Vinegar
  • 1/2 cup or more of purified water, depends on how you like your sauce, thick or more liquidity – I made mine more on the liquid side
  • 2 Tbsp of pure raw honey
  • 1 – 1 1/2 Tbsp of cocoa powder
  • 1/2 tsp of Himalayan pink salt – more if you like
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground cumin
  • 1/4 tsp ground clove

Note: You can adjust the spices to your taste.

Chipotle in adobo sauce

Ingredients: Chilpotle Peppers, Tomato Puree, Vinegar, Onions, Sunflower Seed Oil, Sugar, Salt, Paprika & Garlic. One 7 oz can makes 4 jars (see photo above).


  1. Roast garlic in oven for 20 – 25 minutes at 475 degrees
  2. Take garlic out and remove skins
  3. Empty can and mix all ingredients into blender in high setting until you reached desired texture blend, chunky or liquid
  4. Place sauce in glass jars or bottles

Recipe from scratch ~ 

  • 4 dried chipotle chiles
  • 2 dried red chiles
  • 2 ancho chiles
  • …and the same ingredients as listed in the quick version


  1. Preheat oven to 300 degrees. Slit and stem the peppers, roast for 5 minutes or so
  2. Remove peppers from oven and place them in a bowel of hot water for 20 minutes to soften
  3. Drain peppers and place them in blender along with all other ingredients listed above. Puree to desired consistency
  4. Now place sauce in a pan and cook for an additional 20 minutes,  let it cool and fill you jars up!

*Shelf life up to 3 – 4 weeks, but it never lasted that long in the house… it’s that good! ~Keep refrigerated~

Your friends and family will rave about how fantastic this sauce is! Enjoy! ♡

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