Homemade Chipotle Paste
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.
- Prep time
- 25 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 20 chipotle chillies
- 2 anchos (optional)
- 2 chipotles in adobo plus a little of the adobo (optional)
- 2-3 chilli de arbol (if you want it a little hotter, optional)
- 2 clove garlic
- juice of 1 lime
- 1 tbsp sugar
- 1/2 tsp salt
- a pinch ground cumin
- water as needed
- 1 tbsp EV olive oil
- 1/2 tsp balsamic vinegar
Instructions
- 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. Cut the stalk end off and shake the seeds out, if you like.
- 2
When they are cool enough to handle, cut the chillies with scissors and soak in hot water for about 20 minutes.
- 3
Drain the chillies and give them a quick rinse, discarding the seeds if you like.
- 4
Place everything in a chopper and blend to a fine paste, with just enough water to make into a paste.
- 5
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.
- 6
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.
- 7
Add the balsamic vinegar, stir and take off the heat.
- 8
Store in a sterilised jar, in the fridge.
- 9
Grab our Homemade Chipotles in Adobo Recipe here!