How to…make Chipotle En Adobo

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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 softenedIMG_4295
  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 minutesIMG_4297
  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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