Spicy Chipotle Sauce



  • 4-5 dried chipotle peppers
  • 1T pepper paste
  • 1C Veggie Broth
  • 1 White onion
  • 3-4 cloves garlic (skins on)
  • 2T olive oil
  • 1 can tomato sauce 
  • 1-2T maple syrup
  • 1T cumin, chili powder
  • 1T ACV
  • dash of salt, pepper and cinnamon 

The method:

On medium heat, roast the chilis until aromatic. add in the pepper paste and the broth and let simmer. In a skillet, dry roast the garlic for 3/4mins then set aside. Next add in the olive oil and onion, cook until translucent (about 3mins). Add your tomato sauce, cumin, chili powder, cinnamon, salt and pepper. let that simmer for around 15mins. Next, transfer everything (including your chilis) into a blender. The broth should have reduced down at this point to more of a sauce, up to your discretion here as to how much heat you want to add in. If your family is sensitive to heat just add a couple of tablespoons. Blend until creamy and serve :)

This can be utilized as an enchilada sauce, as well as on top of tacos or nachos or just as an all around sauce. Enjoy.

This will build deeper flavors throughout days in the fridge.  Should last for a week, feel free to freeze.

Cassandra Posey