Ingredients 

1.1 oz. (approx. 12) trimmed chipotle peppers (remove seeds if you want it less hot)

0.4 oz. garlic – skinned, trimmed, and roughly chopped (approx. 3)

0.5 oz. kosher/sea salt (approx. 1 TB)

0.4 oz. light brown sugar (approx 1 TB)

1-1/3 cup apple cider vinegar

5.4 oz. chopped yellow onion (approx. ½ onion)

Olive oil (approx 1 TB) I like California Olive Ranch Miller’s Blend or Arbosana

Steps

1

Place trimmed peppers into blender with vinegar, sugar, and salt, and blend until liquified. Set aside.

2

Pour olive oil in a thick bottomed pan and saute onions for a few minutes.

3

Add garlic to pan and saute for two more minutes.

4

Add the pepper-vinegar mixture along with ½ cup water and bring to a boil.

5

Simmer until desired thickness is reached.

6

Either leave the hot sauce chunky or put back into the blender and liquify.