From Rick Bayless's kitchen · Frontera Grill, Chicago
stove · hot sauce
★ STARRED KITCHENToasted Chipotle Steak
From a starred kitchen & national award winner
Ratio
CIDER VIN 30
Ingredients
- TOMATO400 g
- GARLIC15 g
- CHIPOTLE30 g
- OREGANO0.5 g
- CIDER VIN30 ml
- SALT9 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Mexican–Mexican-American chef of Frontera Grill and Michelin-starred Topolobampo in Chicago; James Beard Outstanding Chef and Best Chef: Midwest. Regional Mexican research over four decades.
Originally published as Chipotle Steak Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Mexico—One Plate at a Time (Season 7) (published as “Chipotle Steak Sauce”). Full citation lives in Provenance.