Sterilize an 8-ounce jam jar and its lid in a pot of boiling water. Place the sterilized jar in a 215-degree F. oven to dry out.
Dump the whole can of peppers and sauce into a food processor or blender. Whirl until smooth. While food processor is running, pour olive oil down through feed tube and whirl until completely blended. Pour into a sterilized 8-ounce jam jar and store in refrigerator.
Yield: 1 cup purée
Steve Upstill, Mangia Miscellany, Mangia software program
This usually keeps up to a year in the refrigerator, after which the flavor begins to fade.
This sauce is as hot as any Tabasco sauce. It can be used in cooking or as a condiment.http://macheads2.net/recipes/ChilpotlePuree.html