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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.


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You’ll need a can of Chipotles en Adobo sauce, some water, vinegar, salt, sugar, onion and garlic powder.


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You can either use a hand emulsion blender or place the ingredients into a traditional blender.


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If using an emulsion blender, place the chipotles en adobo sauce into a deep mixing bowl.  Begin pulsing to break apart the chiles.


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Keep blending until all the chiles are crushed and blended together.


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I added 1/4 cup water to thin it.  If you want a thinner sauce you could add a little more.  I wasn’t so much worried about the thickness of the sauce as I was about taste.


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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.


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Next I added 1/2 teaspoon each of garlic powder and onion powder.


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I added 1/2 teaspoon sugar and 1 teaspoon salt. Mix well after each addition.


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Once you have the desired taste and texture you will need to strain the sauce.


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You don’t want all those seeds and peel in the sauce!


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And you are left with a smoky spicy sauce!


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A little side by side look.  The taste is almost identical.


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Chipotle Tabasco Sauce from Scratch

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.