In need of some chipotle paste I decided to make my own. Instead of just chipotle I went for an "adobo" which is mixed with tomato. This recipe is the perfect balance of hot, sweet and sour and will keep in a sealed container in the fridge for up to 6 weeks. Can be used as a marinade for meat or chicken, added to chilli recipes or mixed with lime juice and oil for a zingy dressing.I always have a store of various dried chilli peppers, I buy them from The Brighton Chilli shop
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Ingredients
- 10 dry chipotle chilli
- 1 clove garlic
- 1 lime juiced
- 1 tbsp sherry vinegar
- 2 tsp soft brown sugar
- 1/4 tsp ground cumin
- 2 tbsp tomato puree
- 1/2 tsp oregano
Instructions
- Submerge the chillies in hot water for 30-40 minutes until soft. Reserve the soaking water and remove the stalk and seeds from the chillis and place in a mini processor.
- Add all the other ingredients along with a splash of soaking water and whizz to a paste. Place in a clean jar and store in the fridge until needed.
Tried this recipe?Let us know how it was!