My family, especially Joe and Josh splash a little Tabasco on everything. My pantry is full of Tabasco’s original sauce, green pepper sauce and chipotle sauce. It feels like I’m replacing bottles every other week so I decided to try my hand at making some sauce from scratch and see if it would pass the taste test of my most critical judges. I looked at the ingredients listed on the Chipotle Tabasco sauce bottle and started there. The amounts were up to me to decipher and as I kept measuring and tasting I finally came up with a pretty good match. It’s a little thicker and slightly less vinegary as the original but it’s hard to tell the difference when tasting them side by side.
Next add the vinegar. I started with 2 tablespoons and after tasting decided it needed a bit more. I added another 1/2 tablespoon which I liked. But if you like your sauce a bit more vinegary, add by 1/2 tablespoons until you have the desired taste.
1 (7 ounce) can Chipotle en Adobo
1/4 – 1/3 cup Water
2 1/2 tablespoons Distilled Cider Vinegar (or more to taste)
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1 teaspoon Salt
1/2 teaspoon Sugar
Use a blender or hand emulsion blender to combine the sauce ingredients. Test sauce for thickness and taste. If too thick, add a little water. If the sauce requires more vinegar, add in 1/2 tablespoon increments until you have the desired taste.
Strain sauce through a strainer. Refrigerate any unused sauce.