Hot sauce
Chipotle lime hot sauce
Smoky, sharp and good on tacos, eggs, roast vegetables and anything off the barbecue. It also works as a marinade or a quick dressing.
Chipotles are ripe jalapeños that have been smoke-dried. If you grow jalapeños you can smoke your own, or use a tin of chipotles in adobo.
- Prep 10 min
- Cook 13 min
- Total 23 min
- Makes about 400 ml
Ingredients
- 4 to 6 chipotles in adobo, to taste
- 2 medium tomatoes, roughly chopped (or a 400 g tin of fire-roasted tomatoes)
- 2 cloves garlic, crushed
- ½ red onion, chopped
- 125 ml apple cider vinegar
- Juice of 2 limes
- Salt, to taste
- A pinch of ground cumin (optional)
- A little olive oil, for frying
Method
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Step 1
Soften the onion and garlic
Heat a little olive oil in a saucepan over medium heat and cook the onion and garlic for about 3 minutes, until soft.
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Step 2
Simmer
Add the tomatoes and chipotles and simmer for about 10 minutes.
-
Step 3
Finish
Stir in the vinegar, lime juice, salt and cumin if you're using it, then blend until smooth.
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Step 4
Bottle and rest
Pour into a sterilised bottle and keep in the fridge. The flavour improves after a rest.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
