Chocolate-Chili Mexican Hot Sauce
A rich and smoky chocolate-infused hot sauce with a hint of chili heat, perfect for adding depth and warmth to tacos and grilled meats. This mexican-inspired one pot (gluten-free) ready in about 40 minutes blends chipotle chiles in adobo, chopped, olive oil, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 45 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 chiles dried ancho chiles, stemmed and seeded
- 1 tbsp chipotle chiles in adobo, chopped
- 2 tbsp olive oil
- 3 cloves garlic cloves, minced
- 14 oz canned crushed tomatoes
- 2 tbsp unsweetened cocoa powder
- 1 tsp ground cumin
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp salt
- 1 cup water
Instructions
- Step 1: Toast 3 dried ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak them in 1 cup hot water for 20 minutes to soften.
- Step 2: Heat 2 tbsp olive oil in a saucepan over medium heat. Add 3 minced garlic cloves and 1 tbsp chopped chipotle chiles in adobo, sautéing for 1 minute until fragrant.
- Step 3: Add 14 oz canned crushed tomatoes, 2 tbsp unsweetened cocoa powder, 1 tsp ground cumin, 1 tbsp brown sugar, and 1 tsp salt. Stir to combine and cook for 5 minutes until the sauce thickens slightly.
- Step 4: Drain the soaked ancho chiles and add them along with 2 tbsp apple cider vinegar to the saucepan. Use an immersion blender or transfer to a blender and puree until smooth.
- Step 5: Return sauce to low heat and simmer gently for another 5 minutes, stirring occasionally, until flavors meld and sauce thickens to a pourable consistency. Cool before serving.
Frequently asked questions
How long does Chocolate-Chili Mexican Hot Sauce take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Chocolate-Chili Mexican Hot Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Chocolate-Chili Mexican Hot Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chocolate-Chili Mexican Hot Sauce for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chocolate-Chili Mexican Hot Sauce gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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