First published Nov 2011. Updated July 2017.
Add a deep, earthy and smoky flavour to your recipes with this Chipotle Chilli Paste or Chipotle Sauce as it’s also known and make it quite frequently. It can be used for so many things, gives a wonderful, smoky flavour to fish and meat, is perfect for grilling and barbecuing and adds depth to stews and chilli con carne.
Chipotle chillies are dried, smoked red jalapeños and have an amazing deep, smoky flavour and aroma.
When I make chipotle paste, I love to also add 1 or 2 other Mexican chillies to the mix, depending on what is available. Anchos and Guajillos are lovely, as they add volume and flavour without too much heat. Chiles de arbol increase the heat level of your chipotle paste, so I do like to add 1 or 2 to the mix. But this is completely up to you. Chipotles have such a strong presence that adding a couple of other chillies isn’t going to dilute the signature smoky constitution of our chipotle paste.
I also love to add a pinch of cumin for depth and a natural complement to the smokiness, and a little balsamic vinegar rounds everything up with just a hint of tang.
And finally, I give you an optional step of lightly cooking the chipotle paste, which I do quite often. The cooking further deepens the flavour of our chilli paste.
If you love chilli recipes, you might be interested in the Chilli Page for all the hot stuff, like:
♥ Do you like this recipe? Please give it a 5-star rating below! And when you make it, share it on any social medium and tag me @azlinbloor. Thank you! ♥