chipotle in adobo puree
Chipotle in adobo puree. Flavour bomb. Use it everywhere you need a bit of smoky heat.
- 10-12 chipotle morita
- 1/2 white onion sliced
- 2-3 cloves garlic coarsely chopped
- 1/3 cup thick tomato puree passata
- 1/3 cup cider vinegar
- 1/2 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 1/3 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.
Serving: 10g | Calories: 35kcal | Carbohydrates: 7g | Sodium: 129mg | Potassium: 52mg | Fiber: 2g | Sugar: 4g | Vitamin A: 45IU | Vitamin C: 1.5mg | Calcium: 6mg | Iron: 0.2mg