Chipotle Sauce

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chipotle Sauce to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chipotle Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 Chipotle Chiles;
• 2 Bacon; Slices, Finely Cut Up
• 1/4 Cup Onion; Finely Chopped, 1 small
• 3 Cup Tomatoes; Finely Chopped
• 1 Cup Beef Broth
• 1/4 Cup Carrot; Finely Chopped
• 1/4 Cup Celery; Finely Chopped
• 1/4 Cup Fresh Cilantro; Snipped
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

You can make this sauce as hot as you want by adding up to a total of 4 dried Chipotle chiles

Step 2: Technique & Execution

Cover chilies with warm water

Step 3: Technique & Execution

Let stand until softened, about 1 hour

Step 4: Technique & Execution

Drain and finely chop

Step 5: Technique & Execution

Cook and stir bacon and onion in a 2−quart saucepan until bacon is crisp; stir in chilies and remaining ingredients

Step 6: Technique & Execution

Makes about 4 cups sauce