Chipotle Paste recipe. It gives a wonderful, smoky flavour to fish and meat, is perfect for grilling and barbecuing and adds depth to stews and chilli con carne.
- 20 chipotle chillies
- 1–2 chile de arbol (optional)
- 2 anchos (optional)
- 2 cloves garlic
- juice of 1 lime
- 1 Tbsp sugar
- 1/2 tsp salt
- pinch of ground cumin
- 1/2 tsp balsamic vinegar
- water as needed
- 1 Tbsp EV olive oil, optional
- Dry roast the chillies for a couple of minutes on medium heat, being careful not to let them burn. They might puff up slightly.
- Cut the stalk end off and shake the seeds out, if you like.
- Cut them with scissors and soak in hot water for about 20 minutes.
- Drain the chillies and place everything in a chopper/mortar and blend to a fine paste, with just enough water to make into a paste.
- Store in a small sterilised jar in the fridge and it will last a couple of weeks.
- Heat 1 tablespoon of olive oil in a small saucepan or deep frying pan over medium heat.
- Add the chipotle paste without the balsamic vinegar and cook for 10 minutes, stirring.
- Add the balsamic vinegar, stir and take off the heat.
- Store in a sterilised jar.
- Category: Condiments
- Method: Easy
- Cuisine: Mexican
- Serving Size: Serves 6-8
Keywords: chilli, chili pepper, chilli paste, spicy