Smoky Chipotle Pepper Hot Sauce

1If using dried chipotle peppers (6), remove stems and seeds, then soak them in 1 cup of hot water for 15 minutes until softened. If using canned chipotles, drain and reserve some adobo sauce for extra flavor.

2In a medium saucepan, heat olive oil (2 tablespoons) over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

3Add minced garlic and cook for another 1 minute until fragrant, taking care not to burn.

4Add the softened chipotle peppers (with a few tablespoons of soaking water or adobo sauce), tomato paste (2 tablespoons), apple cider vinegar (¼ cup), lime juice, (1 tablespoon) smoked paprika (1 teaspoon), ground cumin (½ teaspoon), kosher salt (1 teaspoon), brown sugar (1 teaspoon), black pepper (¼ teaspoon), and honey if using.

5Simmer the mixture gently for 5-7 minutes, stirring occasionally to meld flavors and slightly thicken the sauce.

6Remove from heat and let cool slightly. Transfer the mixture to a blender or use an immersion blender to puree until smooth. Add additional water or soaking liquid if the sauce is too thick, blending to desired consistency.

7Taste and adjust seasoning with more salt, lime juice, (1 tablespoon) or honey as needed.

8Pour the hot sauce into a sterilized bottle or jar. It can be used immediately or refrigerated for up to 2 weeks.

9Serve as a smoky, spicy condiment perfect for grilled meats, tacos, or as a dipping sauce for fries and vegetables.