Chipotle en Adobo is a rich, smoky, spicy Mexican sauce. It is great stirred through ketchups or mayonnaise, on pasta or stirred through other sauces, or even as a dip if you can take the heat. It is used in a lot of Mexican cooking and nothing beats making your own from scratch. This is how we make ours.
Makes about 2 jam jars full.
Ingredients:
- 100g chipotle peppers
- 5 cloves garlic, peeled and roughly chopped
- 1 small white onion – roughly chopped
- 150ml water
- 125ml white wine vinegar
- 50ml red wine vinegar
- 30ml balsamic vinegar
- 1tsp crushed coriander seeds
- 1 bay leaf
- 1 tbsp sea salt
- 2 tbsp tomato pureé
- 1/2 tsp cumin powder
- 1 tsp oregano
Method:
- First of all pop all of the peppers in a saucepan and cover them with boiling water. Bring to the boil and then simmer for 30 minutes until softened
- Drain and rinse of the excess seeds
- Put a third of the peppers in a blender, along with the onion, garlic, herbs and spices and salt and 100ml of the water
- Blend to a smooth paste
- Heat 1 tbsp olive oil in a large heavy based pan. Add the paste and fry off for 2 minutes
- Then add the tomato puree, rest of the water and the vinegars and continue to cook gently for another 5 minutes
- Add the rest of the chillis to the pan and cook gently, stirring occasionally for another 15 minutes
- Put the whole mixture back into the blender and blend to a smooth paste, or you can leave it a bit chunky, up to you.
- Store in sterilised jars and it will keep for several months (in the fridge once open use within a couple of weeks)
Happy eating :)
