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Here's a simple way to make your own hot sauce. This chipotle sauce is hot but not super hot, smoky, and quite good. You can store a bottle in the refrigerator for a long time.

Step 1: Ingredients

Grab a can of chipotle peppers in adobo sauce. It should be in the Mexican food aisle of your grocery store. If not, find a better grocery store. Get some of your favorite vinegar. I like to use balsamic or cider vinegar, but any will work. White distilled vinegar might be a little strong, but you can water it down to your liking. The vinegar adds flavor and helps prevent the sauce from spoiling.

Ingredients:
7 oz can of chipotle peppers in adobo sauce
1/2 cup of a nice vinegar more or less.
Can this be bottle for storage?
any idea how long this is good for?
I believe it depends on the acidity of the vinegar and temperature it's stored at. I've kept a bottle in my fridge for a couples months and it seemed fine. I would treat it like any other bottled sauce, but sorry, I can't give you an exact number.
I just wanted to make sure it was going to last as long as I use it. have not had a bottle of smoked chipotle hot sauce last longer then a month in my house.
<p>i'm addicted to your instructables :)</p>
Thanks!
Growing Ghost chilies this summe. and this is what i will do with them.<br>Time to scare some people
wow i made this sauce before.. i use a different type of chipotles.. but pretty much the same.. i love it!! maybe ill post my sauce and compare both
Cool! I was wondering if other people did this too.
i put mine in an empty siracha sauce bottle..
My partner loves Chipotle Sauce, now she can make her own. She uses it like tomato sauce!
I knew I was saving those hot sauce bottles for a reason ! I'll have to remember this for the next time I only use a part of a can of chipolte, instead of freezing the rest I'll sauce it !
Good idea. I'll have to try your Salsa Hack, although I usually steer clear of habaneros.
like any of my guides ( I don't call them recipes) the salsa should be made according to the makers tastes. I was introduced to hot peppers at a very early age, my dads dad ate cherry peppers right from the jar and had a XXX mustard made from fresh horseradish and fresh ground mustard. Fast forward 40yrs and I've replaced the cherry peppers with pickled jalapenos. It can be difficult cooking for non-chilli heads (like my wife) what will tingle my tongue will have her reaching for the milk ( and occasionally something to throw at me) but my 8alarm chili is legendary and my 5yo grandson uses the bottled red water on his eggs and pizza ! hhmmmm I think I'm going to cnp this reply to my &quot;ible&quot;
That is super easy! Sounds good. :)
Thanks!

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Bio: I'm a software engineer who tries to stay away from the computer when I'm not at work.
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