We love Mexican food and the best bit is being able to smother it in hot sauce. I think I probably discovered chipotle sauce at Mission Burrito and I’ve been hooked since then. The hardest part of making this recipe was getting hold of the chillies. I bought mine from the Chilli Hut stall in Bath but I haven’t been able to find them anywhere else. You can also buy them from their website and I expect from other places online if you look hard enough. The chillies are dried so it shouldn’t make any difference if they arrive in the post a week later. As a heads up, another great sauce to add to fajitas and burritos is this vegan “nacho cheese” which is a great alternative to sour cream to cool down the heat.
3 large chipotle chillies with most of the seeds removed. This will make a medium hot sauce. Add more chilies or more seeds to up the heat.
3 small strong onions
3 large garlic cloves
2 tins drained chopped tomatoes
2 tablespoons sugar
½ lime juice
2 teaspoons cider vinegar
Fry the onion and garlic in oil on a low heat until they’re soft. Drain the chopped tomatoes using a sieve and add to a bowl with all the other ingredients. Blend until you have the consistency of a sauce and crack out the fajitas!