Ingredients

• 1 1/2 cups chicken broth
• 1/4 white onion, diced
• 3 cloves garlic, minced
• 1 (7 ounce) can chipotle peppers in adobo sauce, excess sauce discarded
• 6 ounces roasted red jalapeno peppers
• 4 ounces pepperoncini peppers, stemmed and seeded
• 4 dried Chinese hot peppers, stemmed and seeded
• 2 long hot chile peppers, stemmed and seeded

Instructions

1. Combine chicken broth, white onion, garlic, chipotle peppers, roasted red jalapeno peppers, pepperoncini peppers, dried Chinese hot peppers, and long hot chile peppers in a pot; bring to a boil, reduce heat to medium-low, and simmer until the peppers have softened, about 15 minutes.
2. Transfer mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.