|Chipotles en Adobo|
(makes about a litres)
200g chipotle chillies (about 65)
1 large onion, roughly chopped
1 head of garlic, cloves roughly chopped
3tbsp fresh oregano or 1tbsp dried oregano
2 tbsp fresh thyme or 1/2 tbsp dries thyme
2 bay leaves
1 tsp cumin seed, toasted and crushed
4tbsp olive oil
350ml white wine vinegar
50ml balsamic vinegar
3tbsp tomato pureé
7tbsp demerara or dark brown sugar
2 tbsp Sea salt
Wash the chipotles in cold water and drain. Snip off the stalk end of each chilli. This allows the water to penetrate their tough skins.
Cover the chillies with water in a pan and bring to the boil. Simmer on a low heat for 35-40 minutes until completely soften. Drain and set aside. Reserved the cooking liquid.
Put the onion, garlic, herbs and cumin in a blender together with 200ml of water and six of the soften chillies and pureé to a smooth paste.
Heat the olive oil in a large pan. When smoking hot, add the chillies paste and fry for about 3 minutes, stirring constantly with a spatula to prevent it from burning. Add the vinegars, tomato pureé, sugar, salt and 100ml of the cooking liquid and cooked for another 5 minutes before adding in the rest of the chillies. Cook, whilst stirring, for a further 15 minutes. Check for seasoning and add more salt or sugar if necessary. Remove from heat and allows to cool. Once cooled completely, tip into a blender and blend into smooth pureé. Store in a clean, sterilised jar.
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