This sauce is a fiery blend of garlic and smoked Mexican peppers. We got this recipe in New Mexico in the early 1980’s, long before Chipotle/ Chipolte became a house hold name (We prefer the latter spelling). It’s a traditional recipe used in cooking in the south western part of the state.
We slow smoke our peppers over charcoal, mesquite, cherry and apple woods.
This is a great sauce for adding flavor to traditional bean dishes, stews and soups. The label features our smallest parrot, Zac.