You can also use carrot, onion, garlic, squash or potato to add volume and texture to the sauce:

Chilies Vegitables Vinegar Salt

Louisiana style is simple and focuses on the chilies and vinegar for heat and bite.

Experiment

In a blender I would suggest you start with 1 cup of chipotles, or if you want hotter, cayennes or orange or red habaneros. If you can find them, snag some multi colored scotch bonnets!

Throw in 1 cup of chopped baby carrots a clove of garlic or onion. Start the blender.

Open the lid while it's going and toss in 1 tablespoon of kosher or sea salt. Then pour in about 1/2 a cup of vinegar. I suggest distilled if you want a real bite, or cider (filtered) if you want less.

Add more vinegar until you reach a point where the sauce is a bit on the soupy side. This is ok.

Blend for 3 minutes total.

Pour it into a pot and bring it to a boil. Reduce heat and simmer down to a good consistency. It should be easy to pour off a spoon without beimg too sticky or watery.

Note: make sure to vent the area or crack a window. Try not to breathe the steam in.

When reduced you can either transfer it right to a clean mason jar and seal, or take it a step further.

Take a 2nd pot and put a metal strainer over it. Pour the sauce through the strainer a little at a time. Use a metal spoon to mash the matter through the strainer. When you cant get any more or if its all seeds, scoop it out of the strainer and put the pulp in a dish to dry. Repeat until all is through the strainer. Heat the sauce again to a quick boil then bottle/jar.

Dry the pulp out completely and put it through a grinder or mortar it into a powder. Mix this with Fine sea salt for a spicy kick to mundane salt! No waste!

The sauce should keep for up to a year in the fridge.