Homemade Chipotle Hot Sauce

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The Pasta Man is a young lawyer from Washington, DC. He cooks a lot of pasta and other things, too. He blogs at www.thepastamanblog.com.

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I’ve had Mexican food on the mind lately after a few recent trips to Mexico. One of the things I love about Mexico City in particular is the ubiquity of at least two types of hot sauces – one green, one red — on the tables of each and every restaurant and even taco stand there. The sauces vary from place to place and this is my attempt to recreate one the best I had: a chipotle sauce that is simultaneously spicy, tangy, and smoky.

Chipotle: before the word became an international phenomenon, which is not even to mention the restaurant, it meant smoked jalapeno peppers. You can buy them in a can or dried; here for convenience I go with the canned variety.

To push the flavor profile up a level, I slow-roasted some garlic in the oven before blending everything up in the Magic Bullet. While not strictly necessary, this adds a complexity and depth of flavor to layer on top of the smoky spice.



Homemade Chipotle Hot Sauce


  • ½ head garlic
  • 1 7-oz can chipotles-in-adobo
  • 1/3 cup white vinegar
  • 1/3 cup red wine vinegar
  • 1 tsp. olive oil


  1. Preheat oven to 375 degrees. Peel most of the papery covering of the garlic off and slice off very top of the bulb. Drizzle with olive oil and wrap in aluminum foil. Roast until beginning to brown, about 45 minutes.
  2. Remove peeled garlic cloves from the bulb. Add all ingredients to the Magic Bullet and blend until smooth.
  3. Refrigerate and serve.