Smoky Jalapeño Chipotle Sauce

  • ½ 14 ounce can of diced tomatoes
  • 2 cloves garlic, chopped
  • 1 shallot, chopped
  • 1 teaspoon salt
  • 6 jalapeño peppers (stems removed)
  • 2 chipotles plus 1 teaspoon of liquid
  • 3 tablespoons lime juice
  • 2 tablespoons of apple cider vinegar
  • Water to thin


In a medium hot sauté pan add the diced tomatoes (with liquid), garlic, shallot and salt. Sauté for 10-15 minutes until most of the liquid is gone and the garlic and shallot is softened.

In a blender add the sautéed mixture, jalapeño peppers, chipotles, lime juice, and vinegar. Blend for at least a minute.

Place a strainer over a bowl and strain the mixture to remove and remaining seeds or fibers. You may need to assist the liquid through the strainer using a spatula. At this point check the consistency of the hot sauce and, if needed, add a small amount of water to thin.

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