Chipotle Chilli Paste

Chipotle Paste (Chipotle Sauce)

  • Author: Azlin Bloor
  • Prep Time: 25 minutes
  • Cook Time: 2 minutes
  • Total Time: 25 minutes
  • Yield: Makes about 2/3 of a cup (150ml) 1x


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
  • 12 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


  1. Dry roast the chillies for a couple of minutes on medium heat, being careful not to let them burn. They might puff up slightly.
  2. Cut the stalk end off and shake the seeds out, if you like.
  3. Cut them with scissors and soak in hot water for about 20 minutes.
  4. 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.
  5. Store in a small sterilised jar in the fridge and it will last a couple of weeks.

Optional Step

  1. Heat 1 tablespoon of olive oil in a small saucepan or deep frying pan over medium heat.
  2. Add the chipotle paste without the balsamic vinegar and cook for 10 minutes, stirring.
  3. Add the balsamic vinegar, stir and take off the heat.
  4. Store in a sterilised jar.

  • Category: Condiments
  • Method: Easy
  • Cuisine: Mexican


  • Serving Size: Serves 6-8

Keywords: chilli, chili pepper, chilli paste, spicy