- 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.