If you’re a fan of Chipotle Mexican Grill, you know the thrill of finishing your burrito bowl with a few dashes of their bold, smoky red hot sauce. It’s not your average heat — it’s complex, layered, and full of chili flavor that doesn’t overpower your food but enhances it beautifully.
That sauce adds the perfect finishing touch to a burrito, taco, or bowl, and once you’ve tried it, it’s hard to go without. So why not bring that flavor home?
This Chipotle hot sauce copycat recipe recreates that balance of bold heat, tangy vinegar, and rich smoky depth — and the best part is, it uses natural ingredients and no preservatives. You control the spice level, the salt, and the sweetness, and it keeps beautifully in your fridge for weeks.
Why You’ll Love This Recipe
This sauce is everything a good hot sauce should be: spicy but not overwhelming, with a flavor that lingers instead of just burning.
It works with all kinds of dishes — from tacos and eggs to rice bowls and grilled veggies. It’s made mostly with pantry ingredients and takes just 15–20 minutes to make from start to finish. Once you taste it, you’ll be looking for new reasons to drizzle it on everything.
What You’ll Need
- 6 dried guajillo chiles, stems and seeds removed
- 2 dried arbol chiles (more for extra heat)
- 2 dried chipotle chiles (or chipotles in adobo for smoky flavor)
- 2 cups hot water
- 1 small white onion, chopped
- 2 garlic cloves, smashed
- ¾ cup white vinegar
- 1 tablespoon tomato paste
- 1½ teaspoons kosher salt
- 1 teaspoon sugar
- ½ teaspoon cumin
- 1 tablespoon oil (vegetable or avocado)
Pro Tips
- Toast your dried chiles first – Lightly toasting dried chiles enhances their depth and releases essential oils for maximum flavor.
- Strain for smoothness – For a professional-quality finish, strain your blended sauce for a smooth texture.
- Balance the heat – Add or reduce the number of arbol chiles to dial in your preferred spice level.
- Use good vinegar – A clean, sharp white vinegar helps brighten the flavors.
- Store properly – Use a clean glass bottle and refrigerate. The flavor gets better over time.
Tools Required
- Medium saucepan
- Blender or food processor
- Fine mesh strainer (optional)
- Measuring cups and spoons
- Cutting board and knife
- Glass storage jar or bottle with tight lid
Substitutions and Variations
- Chili substitutions: If you can’t find guajillos, use ancho or pasilla chiles. For arbols, substitute cayenne or Thai dried chilies.
- Chipotles in adobo: If you prefer, use 1–2 chipotles from a can instead of dried chipotles for extra smoky intensity.
- Vinegar options: Apple cider vinegar works if white isn’t available, but it will add sweetness.
- Sweeter version: Add more sugar or a splash of pineapple juice for a tropical heat profile.
- Make it a paste: Reduce vinegar by half for a thicker, spreadable sauce.
Make-Ahead Tips
This hot sauce gets better with time. Let it sit in the fridge for at least 24 hours after blending to let the flavors meld.
It keeps well for 3 to 4 weeks in the refrigerator. For longer storage, freeze in small portions in an ice cube tray and thaw as needed.
Instructions
1. Toast the dried chiles
In a dry skillet over medium heat, toast the guajillo, arbol, and chipotle chiles for 1–2 minutes until slightly darkened and fragrant. Do not burn.
2. Soak the chiles
Transfer the toasted chiles to a bowl and cover with 2 cups hot water. Let soak for 15 minutes to soften.
3. Sauté the aromatics
Heat 1 tablespoon oil in a saucepan. Add chopped onion and garlic and sauté over medium heat until softened and golden, about 4–5 minutes.
4. Blend the ingredients
Add softened chiles, sautéed onion and garlic, tomato paste, vinegar, salt, sugar, cumin, and ¾ cup of the chile soaking water to a blender. Blend until smooth.
5. Strain and bottle
(Optional) Strain the sauce through a fine mesh sieve for smoothness. Transfer to a clean glass bottle or jar and refrigerate.
Leftovers and Storage
Store your hot sauce in a glass bottle or jar with a tight-fitting lid in the refrigerator. It keeps for up to 4 weeks and gets better the longer it sits. Shake well before using. For longer storage, freeze in small silicone molds or ice cube trays and transfer to a zip-top freezer bag.
Recipe FAQ
1. Is this the exact Chipotle hot sauce?
It’s a close copycat, inspired by their smoky, spicy red chili hot sauce. While the exact recipe isn’t public, this version captures its depth, tang, and heat.
2. Can I make this less spicy?
Yes! Use only one arbol chile or omit them entirely. The guajillo and chipotle chiles give flavor with milder heat.
3. Can I use fresh chilies instead of dried?
Dried chilies give the signature smoky, complex flavor. Fresh chilies won’t produce the same result, but can be used for a different style of hot sauce.
4. How can I thicken the sauce?
Reduce the amount of soaking water added during blending, or simmer the finished sauce for 10–15 minutes to reduce.
Bring the Heat Home
This homemade Chipotle hot sauce brings serious flavor with every drop — smoky, tangy, just the right amount of heat, and endlessly versatile. Whether you spoon it over burrito bowls or use it as a marinade, it’s a sauce that deserves a permanent place in your fridge.
Try it out, bottle it up, and drizzle it on everything. And when you do, let me know — did you go bold and spicy or keep it mild? Leave a comment and share your homemade hot sauce success.
