Mr. Smoky's Chipotle-Mustard Hot Sauce Recipe

• 20 dried guajillo chiles (about 3 ounces), seeds and stems removed
• 1 1/2 cups plus 2 tablespoons water, plus more for soaking the guajillos
• 1/2 cup plus 1 tablespoon freshly squeezed lemon juice (from about 5 medium lemons)
• 1/2 cup plus 1 tablespoon freshly squeezed lime juice (from about 7 medium limes)
• 3 chipotles in adobo sauce (reserve 1 tablespoon of sauce from the can)
• 2 habanero chiles, seeds and stems removed
• 3 tablespoons olive oil
• 2 tablespoons yellow mustard seeds
• 1 tablespoon kosher salt
• 1 teaspoon onion powder
• 1 teaspoon granulated sugar

1. Place the guajillo chiles in a large bowl, add enough water to cover them, and let sit until softened, about 30 minutes.
2. When the chiles are ready, drain them in a colander and transfer to a blender.
3. Add the remaining measured ingredients including the reserved adobo sauce and blend about 30 seconds.
4. Stop and scrape down the sides of the pitcher with a rubber spatula, then continue to blend until smooth, about 1 1/2 minutes more.
5. Transfer the hot sauce to a container with a tightfitting lid and refrigerate at least 1 day before serving.
6. Store in the refrigerator for up to 2 weeks.

guajillo chiles, water, freshly squeezed lemon juice, freshly squeezed lime juice, chipotles, chiles, olive oil, yellow mustard seeds, kosher salt, onion powder, sugar

Taken from www.chowhound.com/recipes/mr-smokys-chipotle-mustard-hot-sauce-30757 (may not work)