Food & Drink Magazine

How To…make Chipotle En Adobo

By Thefoodiecoupleblog

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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:

  1. 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
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  2. Drain and rinse of the excess seeds
  3. Put a third of the peppers in a blender, along with the onion, garlic, herbs and spices and salt and 100ml of the water
  4. Blend to a smooth paste
  5. Heat 1 tbsp olive oil in a large heavy based pan. Add the paste and fry off for 2 minutes
  6. Then add the tomato puree, rest of the water and the vinegars and continue to cook gently for another 5 minutes
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  7. Add the rest of the chillis to the pan and cook gently, stirring occasionally for another 15 minutes
  8. 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.
  9. Store in sterilised jars and it will keep for several months (in the fridge once open use within a couple of weeks)

Happy eating :)

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