Chipotle in adobo is an easy way to bottle instant flavour.
Chipotle has become a marketing ingredient. For a limited time get the super chipotle bacon burger! This month only – the chipotle pulled pork sandwich. It’s too bad though. It really is a wonderful flavour. Smoky, spicy and complex.You can use it all over the place. Roast pork with a chipotle gravy. Chipotle braised beef ribs. Bean dishes. Soups. Barbecue sauce. People seem to love it.
You can buy chipotle in adobo in cans and they can be pretty good. I like a puree though. Chipotle in adobo puree permeate the final dish better than finely chopped peppers. You can puree the ones that come in a can but then you are pureeing seeds. That can turn out bitter.
There are two types of chipotles. Chipotle morita are the common one in North America. Chipotle meco are much harder to find. I’m told they are far better but I can’t find any…
- 10-12 chipotle morita
- ½ white onion, sliced
- 2-3 cloves garlic, coarsely chopped
- ⅓ cup thick tomato puree (passata)
- ⅓ cup cider vinegar
- ½ tsp salt
- 1 Tbsp white sugar - you could double this if you like a bit sweet
- 3 cups water
- Stem the chipotles and then either slice them open with a paring knife or cut them lengthwise with scissors (safer) and remove the seeds. Heat a frying pan (cast iron works well here) to medium and toast the chiles two or three at a time until warm and pliable. This takes about 10-15 seconds per side.
- Combine all ingredients in a non-reactive saucepan and simmer partially covered for about one hour or until the liquid has reduced to around 1 cup. Let cool briefly, reserve about ⅓ cup of the cooking liquid, and puree the rest. Use the reserved liquid to adjust the consistency to your preference.
- Store in a mason type jar in the fridge. If you like it, it will keep longer than it takes to use it up.