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.
2-3chilli de arbolif you want it a little hotter, optional
2clovesgarlic
juice of 1 lime
1Tbspsugar
½tspsalt
pinchof ground cumin
water as needed
For Cooking the Chipotle Paste
1TbspEV olive oil
½tspbalsamic vinegar
Instructions
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.
When they are cool enough to handle, cut the chillies with scissors and soak in hot water for about 20 minutes.
Drain the chillies and give them a quick rinse, discarding the seeds if you like.
Place everything in a chopper and blend to a fine paste, with just enough water to make into a paste.
You can stop here, this is a delicious chipotle paste, as it is. If so, store in a small sterilised jar in the fridge and it will last a couple of weeks.Or you can go on and do that final step, cooking it for 5 minutes, and adding a little balsamic vinegar. This deepens the flavour.
Cooking the Chipotle Paste
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 5 minutes, stirring.
Add the balsamic vinegar, stir and take off the heat.