Hot Sauce Recipes

Ingredients
1 large onion, sliced into rings
3 cloves garlic
salt and pepper
1 T ground cumin
5 cups chicken broth
4 large sweet potatoes, diced
1 chipotle pepper in adobo sauce, diced (add 1 t. adobo sauce for spicier soup)
1 cup half and half

Directions:

1. Sweat onions in 2 T olive oil, about 6 minutes.  Don’t brown.  Add garlic and cumin and cook another 2 minutes.  Add broth, diced sweet potatoes, chipotle and sauce.  Simmer for about 20 minutes or until sweet potatoes are soft but not mushy.
2. Turn off heat, strain the broth and transfer solids to food processor and process until smooth.  Add a couple of ladles of broth if needed.  Reserve remaining broth.  Return sweet potatoes to pan and add just enough broth to make a thick soup.  Then add the half and half and heat gently.
3. Serve with a dollop of sour cream and top with chives.

Ingredients
10 to 20 grams dry Arbol chiles (choose based on desired heat)
1 tablespoon of sesame seeds, toasted
1 tablespoon white vinegar
2 cloves
1 clove garlic
1 teaspoon Mexican organo
salt

Directions

1. Combine all ingredients, except oil in blender and blend on low speed
   for ten seconds.
2. SLOWLY drizzle olive oil into blender on low speed.
3. Chill for at least an hour.

Ingredients

1 tbsp vegetable oil
1 onion, chopped
3 cloves garlic, chopped
400 ml can chipotle peppers in adobo sauce
1 cup water
1/4 cup cider vinegar
2 tbsp packed brown sugar
1/2 tsp each: cumin, salt

Directions

1. In medium pan, heat oil over medium heat. Add onion.
2. Cook, stirring, until soft and golden, about 8 minutes.
3. Stir in garlic; cook 1 minute.
4. Add chipotles, adobo sauce, water, vinegar, sugar, cumin and salt.
5. Raise heat to high and bring to boil.
6. Reduce to gentle simmer.
7. Cook, stirring, for 10 minutes.
8. Purée in blender until smooth.
9. Strain through fine-mesh sieve.
10. Cool to room temperature.
11. Transfer to glass jar and refrigerate.
12. Use within 1 month. Makes 2 cups.