Prep 10 mins
Cook 45 mins
Chipotles are jalapeno chiles that have been slowly dried over smoke. This puree gives an authentic mexican flavour to many dishes. Use the substitute if you can as it's just as good. From the Fresh Mex cookbook.
- 6 cups water
- 4 ounces dried chipotle chiles, stems removed
- 2 tablespoons achiote paste
- 1 cup tomato paste
- 1 cup firmly packed brown sugar
- 1⁄4 cup red wine vinegar
- 2 teaspoons salt
- 1⁄4 cup olive oil
- Combine all the ingredients in a saucepan over high heat.
- Bring to the boil, decrease heat to medium low and simmer for 30-45 minutes.
- Remove from the heat and cool completely.
- Puree the mixture in a blender until smooh.
- Store in an airtight container for up to 3 days.
- If you can buy cans of chipotles en adobo (chiles marinated in a saucy paste of vinegar and spices) you can just puree that as a substitute.