Photo by: Photo: Ralph Anderson; Styling: Buffy Hargett

Smoky Hot Sauce

If you prefer a milder sauce, remove the chipotle pepper before pureeing the tomato mixture.

  • Yield: Makes about 3 cups


  • 1 none large onion, chopped
  • 1 tablespoon olive oil
  • 4 teaspoons minced garlic
  • 5 none medium tomatoes, coarsely chopped (about 1 1/2 lb.)
  • 3/4 cup water
  • 1 none chicken bouillon cube
  • 1 none canned chipotle pepper in adobo sauce
  • 2 tablespoons adobo sauce from can
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon hot sauce
  • 1/4 teaspoon salt
  • none Tortilla chips


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.


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Smoky Hot Sauce Recipe