ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoky Hot Sauce

Photo: Ralph Anderson; Styling: Buffy Hargett
Prep time 10 mins
Cook time 35 mins
Chill Time time 8 hrs
Yield Makes about 3 cups
If you prefer a milder sauce, remove the chipotle pepper before pureeing the tomato mixture.


  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 4 teaspoons minced garlic
  • 5 medium tomatoes, coarsely chopped (about 1 1/2 lb.)
  • 3/4 cup water
  • 1 chicken bouillon cube
  • 1 canned chipotle pepper in adobo sauce
  • 2 tablespoons adobo sauce from can
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon hot sauce
  • 1/4 teaspoon salt
  • Tortilla chips

How to Make It

  1. Sauté onion in hot olive oil in a large saucepan over medium-high heat 5 minutes or until softened; add garlic, and sauté 1 minute. Stir in tomatoes and next 7 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 25 minutes. Remove from heat, and cool slightly.

  2. Remove chipotle pepper, if desired. Process tomato mixture in a food processor or blender until smooth. Cover and chill at least 8 hours. Serve at room temperature with tortilla chips.