Chipotle Puree
Ready In: 55 mins
Yields: 1/4 cup
Ingredients
- 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
Directions
- 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.
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