Chipotle Peppers in Adobo Sauce

These are handy to keep in the fridge for adding a bit of heat and smokiness to whatever you might be cooking! If you make up a decent sized batch you can put them in (sterile) jars and store them in the cupboard along with any jams and chutneys!

Ingredients:

  • 1 Cup Chipotle peppers/ Other dried chilli – whole , stem removed
  • 4 Tbs Sieved Tomatoes (Passata) or Tomato Puree
  • 2 tsp Paprika Powder
  • 1 tsp Brown Sugar
  • 1/2 tsp Salt
  • 2 Tbs Onion, finely diced
  • 1 Tbs Oil
  • 1/4 Cup of Apple Cider or White Vinegar
  • 1 Garlic Clove, minced
  • 1 Large Bay leaf
  • 1/2 tsp Oregano
  • 3 Cups Water

Method:

Pour oil into a heavy bottomed saucepan & fry onions and garlic gently (do not allow to colour) for 2 mins.

Add all other ingredients, stir well, cover and cook over a low heat for 1-2 hours

The chillies should be very soft & the sauce should have reduced to approx one third (about a cup)- leaving a medium thick ‘gravy’

Ready

Once cool I put some of the chillies & their sauce in a jar to keep in the fridge, the rest I froze in individual portions for when I just want one chilli for a recipe. If you are dealing with a lot of chillies you can scale the recipe up & then put the finished article in jars.

I’m sure they would go down well at the Cooks Wednesday Market at Ozanköy Bookshop 😉

Uses for your new creation?

Chipotle Mayonnaise

Ingredients

  • 1/2 cup mayonnaise
  • 2 chipotle chilies
  • 1 tablespoon adobo sauce

Method:

Blend in a food processor or with a hand blender & serve!

Delicious with chips, sandwiches, burgers etc

You can also make salsa, ribs, chicken, burgers, tacos the list goes on…

NB

If you don’t have any Chipotle chillies you could use any dried chilli to make this sauce.  I currently have a healthy amount of unknown chillies growing on a plant in my garden which I am thinking to experiment with- picking 1/2 now (green) threading 1/2 of these with cotton, leaving in the kitchen to dry & then the other half dry roasting in a pan (till black), removing the skins and pickling in jars. The final chillies I will leave to go red and do the above with also. Its nice to have the red and green chillies to cook with!  to be continued..

Random Plant!

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