Chipotle Sauce

Ingredients:

• 4 dried chipotle chiles
• 2 hatch chiles
• 2 ancho chiles
• 4 garlic cloves (unpeeled)
• 1 1/2 cups water
• 1 cup freshly squeezed orange juice
• 6 tablespoons cider vinegar
• 2 tablespoons honey
• 1 teaspoon unsweetened cocoa powder
• 1/2 teaspoon salt (plus more, to taste)
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cloves

Directions:

1. Roast the Chiles & Garlic:

• Preheat the oven to 250°F.
• Slit open all the dried chiles to release steam while roasting.
• Place chiles and unpeeled garlic cloves on a baking sheet and roast for about 3 minutes, just until fragrant.

2. Soften the Chiles:

• Remove from the oven and transfer the roasted chiles to a pot of hot water.
• Soak for about 20 minutes, or until the chiles are fully softened.
• Meanwhile, peel the garlic cloves after they’ve cooled.

3. Blend the Ingredients:

• Drain the softened chiles and discard the soaking water.
• In a blender, combine the chiles, peeled garlic, water, orange juice, cider vinegar, honey, cocoa powder, salt, cayenne, cumin, and cloves.
• Blend until smooth.
• Taste and adjust seasoning with more salt or cayenne as needed.

4. Simmer the Sauce:

• Pour the puree into a nonreactive saucepan (such as stainless steel or enameled cast iron).
• Bring to a gentle boil over medium heat, then reduce heat to low and simmer for 10 minutes, stirring occasionally.

5. Cool & Store:

• Let the sauce cool completely, then transfer to sterilized bottles or jars.
• Storage: Refrigerate and use within 4 to 6 weeks.

Ways to Use Chipotle Sauce:

? Drizzle over tacos, grilled meats, or eggs for a smoky kick.
? Mix with mayo for a bold chipotle aioli.
? Stir into soups, chili, or salsa for extra depth.
? Use as a marinade for chicken, pork, or steak.

Yields: About 3 cups of sauce.

Enjoy the smoky heat!