Copycat Tanta Hot Sauce for Fish

Ingredients: 

1 cup diced onion
3-4 turns of olive oil
4 cloves of smashed garlic
1 jalepeno, diced
1 cup of ketchup
1 TBSP chipotles in adobo
1 TBSP habanero cherry jelly or another sweet and spicy jelly you find
2 dried New Mexico Chiles
2 dried Guajillo Chiles

1 handful cilantro
2 TBSP butter

Directions: 

1. Saute 1 cup of onions in 3-4 turns of olive oil until translucent. 

2. Add 4 cloves of garlic and 1 diced jalapeno and cook for 3 minutes more. 

3. Add 1 cup of ketchup, 1 TBSP jelly, and 1 TBSP chipotles in adobo. Cook, stirring often for about 5 minutes. 

4. Add 2 New Mexico chiles and 2 guajillo chiles and add 2 cups of your homemade stock. Recipe here.

5. As soon as pepper plump up and rehydrate, add handful of cilantro and a sprinkle of salt and pepper. 

6. Simmer for 15 minutes. 

7. Blend with an immersion blender or in a blender. Strain through a fine mesh strainer. 

8. Taste for seasoning. If you like it hotter, add a pinch of cayenne or a splash of Tabasco. 

9. Return to a saucepan over low heat and mount with 2 TBSP of butter. Stir until butter is melted and then remove from heat. 

10. Store in an airtight container for up to 4 weeks. I serve this with my favorite fried fish recipe here.