Ingredients:

  • 1 oz dried chipotle peppers
  • 1/2 cup apple cider vinegar
  • 1/2 cup hot water
  • 1/4 cup tomato paste
  • 3 cloves garlic, peeled
  • 1/4 cup water
  • 1 tbsp maple syrup
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1 tbsp avocado oil

Instructions:

  1. Place 1 oz dried chipotle peppers in a small bowl and pour 1/2 cup apple cider vinegar and 1/2 cup hot water over them; let steep for 15–20 minutes until the peppers are plump and pliable.
  2. Transfer the soaked peppers and their soaking liquid into a blender; add 1/4 cup tomato paste, 3 cloves peeled garlic, 1/4 cup water, 1 tbsp maple syrup, 1 tsp ground cumin, 1/2 tsp dried oregano, 1/2 tsp sea salt, and 1 tbsp avocado oil.
  3. Blend on high until the mixture is completely smooth and mahogany-colored.
  4. Pour the blended sauce into a small saucepan and simmer gently over medium-low heat for 10–15 minutes, stirring occasionally, until the sauce thickens slightly and the raw garlic scent is replaced by a rich, savory aroma.
  5. For a professional texture, pass the final simmered sauce through a fine-mesh strainer to remove pepper skin fragments.
  6. Transfer the sauce to a sterilized glass jar and store in the refrigerator for up to 3 weeks.