Chipotle Paste 2 is a traditional American recipe for a classic smoky sauce made from a blend of chipotle and other chillies that's fried on olive oil and blended with balsamic vinegar. The full recipe is presented here and I hope you enjoy this classic American version of: Chipotle Paste 2s.
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Ingredients:
20 chipotle chillies
2 ancho chillies
2 chipotles in adobo plus a little of the adobo
2-3 chili de arbol (if you want the sauce a little hotter)
2 garlic cloves
juice of 1 lime
1 tbsp sugar
½ tsp salt
pinch of ground cumin
water, as needed
For Cooking the Chipotle Paste:
1 tbsp extra-virgin olive oil
½ tsp balsamic vinegar
Method:
Place a non-stick pan over medium heat. Once hot use to dry toast the chillies for about 90 seconds, being careful that they do not burn. For a milder paste, cut the stalk end off and shake the seeds out.
When they are cool enough to handle, cut the chillies with scissors and soak in hot water for about 20 minutes to soften.
Drain the chillies and give them a quick rinse, discarding the seeds if you like.
Place everything in a small blender. Pulse to chop then blend, adding just enough water to form a paste.
You can stop here, this is a delicious chipotle paste, as it is. If so, transfer to a small sterilised jar and store in the refrigerator, where it will keep for up to two weeks.
Or you can go on and do that final step, cooking it for 5 minutes, and adding a little balsamic vinegar, which acts to deepen the flavour.
Cooking the Chipotle Paste:
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 constantly.
Add the balsamic vinegar, stir and take off the heat. Store in a sterilised jar, in the refrigerator.
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