Mr. Smoky's Chipotle-Mustard Hot Sauce

Name: Mr. Smoky's Chipotle-Mustard Hot Sauce
Prep time: 1 d 50 min
Cook time: 1 d 50 min
Total time: 1 d 50 min
Yield: 2
Cuisine: Global
Ingredients: 3 chipotles in adobo sauce (reserve 1 tablespoon of sauce from the can); 2 habanero chiles, seeds and stems removed; 1 teaspoon granulated sugar; 85 grams 20 dried guajillo chiles (about , seeds and stems removed; 1 Tbsp kosher salt; 118 milliliters freshly squeezed lemon juice (from about 5 medium lemons); 118 milliliters freshly squeezed lime juice (from about 7 medium limes); 3 Tbsps olive oil; 1 teaspoon onion powder; 355 milliliters water, plus more for soaking the guajillos; 2 Tbsps yellow mustard seeds

Need a gluten free and vegan sauce? Mr. Smoky's Chipotle-Mustard Hot Sauce could be an outstanding recipe to try. One portion of this dish contains about 9g of protein, 28g of fat, and a total of 441 calories. This recipe serves 2. From preparation to the plate, this recipe takes about 24 hours and 50 minutes. If you have guajillo chiles, mustard seeds, lemon juice, and a few other ingredients on hand, you can make it.

Instructions

Place the guajillo chiles in a large bowl, add enough water to cover them, and let sit until softened, about 30 minutes.When the chiles are ready, drain them in a colander and transfer to a blender.

Ingredients you will need

Guajillo Pepper

Chili Pepper

Water

Equipment you will use

Colander

Blender

Bowl

Add the remaining measured ingredients including the reserved adobo sauce and blend about 30 seconds. Stop and scrape down the sides of the pitcher with a rubber spatula, then continue to blend until smooth, about 1 1/2 minutes more.

Ingredients you will need

Adobo Sauce

Equipment you will use

Spatula

Transfer the hot sauce to a container with a tightfitting lid and refrigerate at least 1 day before serving. Store in the refrigerator for up to 2 weeks.

Ingredients you will need

Hot Sauce

Equipment

Ingredients

Servings:

chipotles in adobo sauce (reserve 1 tablespoon of sauce from the can)2

habanero chiles, seeds and stems removed 1teaspoon

granulated sugar 85grams

20 dried guajillo chiles (about , seeds and stems removed 1Tbsp

kosher salt 118milliliters

freshly squeezed lemon juice (from about 5 medium lemons)118milliliters

freshly squeezed lime juice (from about 7 medium limes)3Tbsps

olive oil 1teaspoon

onion powder 355milliliters

water, plus more for soaking the guajillos 2Tbsps

yellow mustard seeds

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Cava Mestres Reserva Brut 1312. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 19 dollars per bottle.