This maple chipotle sauce is the base for my favorite yam and pepita quesadillas. Every time I make it I think it is going to be too much and I wonder how I will use it all up, but then it just seems to magically disappear.
One night at dinner I was looking at the bottle of Rancho Gordo hot sauce and realized there wasn't anything in the ingredients that I didn't already have in my cupboard. So, I went to work on re-creating it in my own kitchen.
With the Ontario frosts nipping at our tomatoes and peppers, we harvested pretty much everything left in the garden. Some of those ingredients became this delightfully smokey (and spicy) hot sauce: "The Chipotle Hurt."