Roast Tomato and Chipotle Hot Sauce is a absolute classic hot sauce from Mexico with hundreds of variations. It’s one of the best additions to any BBQ.
6-7 Chipotle Chillies
400 g vine tomato (make sure it is ripened)
2 bay leaves (fresh ones)
2 thyme sprigs
2 tablespoons of extra virgin olive oil
1 large onion
4-5 garlic cloves
1 glass of red vine (optional)
1 teaspoon of mustard powder
2 tablespoons of agave syrup (alternative to refined white sugar)
1 teaspoon of dried oregano
sea salt and black pepper
Put the chipotle chillies in a small bowl and add a little warm water. Allow to soak for about 25-30 minutes.
Preheat the oven to 190 C (375 F) or gas mark 5. Put the tomatoes in a roasting pan with the bay leaves and thyme. Drizzle with most of the oil, sprinkle with a little salt and roast in the oven until tomatoes are starting to brown(about 40-35 minutes). Take it out from the oven and allow to cool a little.
Fry the onion gently until it begins to turn golden, add the garlic and fry for an other 4 -5 minutes. Add the wine and allow to cook for a few minutes more to steam off the alcohol. You might want to skip this stage if you don’t want to add any wine.
Take the chipotle chillies from the water, remove steams and put in a food processor or blender with onion, garlic and wine mixture. remove skins from the roasted tomatoes and add the flesh to food processor. Blend to smooth paste.
Transfer the paste to small saucepan with the agave syrup, mustard and oregano and mix it by gentle simmering and stirring regularly on medium heat for 10 minutes until the sauce reduces to your desired consistency. Finally, season with salt and pepper as required.
You can keep in an airtight container for several weeks in the fridge.