Condiments are serious business in my kitchen. Very, very serious.

I appreciated sauces and salsas and the like before I met A., but things got a little crazy once we joined forces:  together we are a condiment consumption machine.

Oh look! I have more condiments in my fridge than actual food! I’m forced to consider how that will work out…  seasoning my ketchup with a little mustard? Brunching on Tabasco with a side of Sriracha?

That’s just gross. Even to a condiment lover like me.

But I think we have room for just one more sauce! Our favorite sauce! Hot sauce! And we are most definitely making our own today.

The problem with store-bought hot sauces is that they are basically just a blend of vinegar, salt and some sort of heat in differing proportions. I like something with just a little more flavor and just a little less salt. Making your own is a quick and easy way to take control of your hot sauce situation.

So we’re starting with some crushed tomatoes – they’re a good base for this sauce.

Our heat is going to come from a handful of chipotles in adobo sauce. Don’t worry – we’re going to strain the seeds out so the heat will be manageable.

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