Chipotle picante sauce

July 25, 2011
Chipotle picante sauce

Author Notes: The core recipe comes from the book "Even more top secret recipes", from Todd Wilbur. The variation comes from adding tabasco chipotle sauce with a hint of lime.
The recipe can be used in many applications from dips to garnish steaks, chops, salads and seafood.

Makes: 8 cups


  • 1-14 ounces Tomato sauce
  • 3/4 cup Tabasco chipotle sauce
  • 1-28 ounces Tomatoes, crushed
  • 1 Onion, finely chopped
  • 1/2 cup White vinegar
  • 1-1/2 teaspoons Sea salt
  • 1-1/2 teaspoons Onion, dried, minced
  • 1-1/2 teaspoons Garlic, dried, minced
  • 1 cup Corn, cut, frozen
  • 1 Green pepper, finely chopped
  • 1-12 ounces Beer, water maybe substituted
  • 3 Limes, juice from limes
  • 1 bunch Cilantro, chopped and to taste
In This Recipe


  1. Place the fresh onion, coarsely chopped, and the green pepper de-stemmed, seeded, and coursely chopped, into a food processor and finely chop. Transfer the onion and bell pepper to a sauce pan along with the remaining ingredients and bring to a boil. Reduce heat to medium and simmer for 30 minutes. When done, remove from heat and cool. When cool, place in a sealed air tight container and refrigerate over night.

More Great Recipes:
Condiment/Spread|Mexican|Vegetable|Make Ahead|Serves a Crowd|Vegan|Gluten-Free