This pepper sauce is literally the most versatile thing I have made in the kitchen. I should’ve definitely tried to use it on pasta, but I have been making more Hispanic cuisines with it. I made a whole bunch for Pozole, recipe can be found here, but realized I made way too much but it’s been amazing! I would definitely suggest it with eggs and avocado toast! Whatever you want! But one warning, IT IS SPICY AND SMOKY! If you aren’t into both, then you may have to skip this recipe out, but trust me, it is WORTH IT!
Ingredients for Pepper Sauce
- 10 dried ancho chilies
- 1 small can of chipotle peppers in adobe sauce
- 1 habanero pepper, seeded (MAKE SURE YOU USE GLOVES!)
- 2 poblano peppers, roasted
- 5 cloves of garlic
- 3 jalapeños, roasted
Directions to prepare pepper sauce:
- In a medium size pan, drop the ancho chilies (no oil!) and allow for them to become fragrant. It should take about 5 minutes at the most.
- Turn off heat and drop into hot water and allow the ancho chilies to reconstitute for about 15 minutes.
- In an oven, on a cookie sheet, oil the poblano peppers and jalapeños and allow for them to roast for about 15-20 minutes -OR- if you’re lazy like me, I just used cooking tongs and roasted them on an open flame! Turned out amazing nonetheless!
- In a blender, add the reconstituted ancho chilies (make sure you de-stem them and take out the seeds if you don’t want the heat!), smoked poblano peppers, jalapeños, garlic, habanero (USE GLOVES!), and the can of chipotle peppers. Add about 1/3 of a cup of the reconstituted water that was used for the ancho chilies.
- Blend together and enjoy the pepper sauce on literally ANYTHING! 🙂