TWO CHIPOTLE CHILLI CONDIMENTS

 

CHIPOTLES EN ADOBO

This goes brilliantly with any barbecued meat. It can also be blended into a mayonnaise and added to some Mexican-flavoured soups or stews.

150 GRAMS CHIPOTLES MECOS

4 ANCHOS (SEEDS & STEMS REMOVED)

4 CLOVES OF GARLIC, CHOPPED

2 BAY LEAVES, CRUMBLED

3 SPRIGS OF FRESH MARJORAM (OR 1/2 TEASPOON DRIED)

3 SPRIGS OF FRESH THYME (OR 1/2 TEASPOON DRIED)

1/2 TEASPOON GROUND CUMIN SEEDS

150 MLS WATER

300 MLS COCONUT, RICE OR CIDER VINEGAR

2 TABLESPOONS CORN OIL

1 TABLESPOON SEA SALT

70 GRAMS DARK BROWN SUGAR

Rinse and dry the chillies. Place chipotles in a saucepan, cover with cold water and simmer, covered, for 15 minutes. Rest. Cover anchos with hot water in small saucepan and simmer 5 minutes. Rest. Put vinegar, 150 mls water, herbs, spices, garlic, 2 chipotles and the anchos in a blender. Blend to a textured sauce.

Heat the oil in a sauté pan over medium heat. Add sauce from the blender and cook, stirring, for 5 minutes. Add the rest of the chipotles, salt and sugar. Simmer for 5 more minutes, stirring occasionally. Allow to cool. Store in sealed glass jar in the refrigerator.

NOTE Chipotle chillies come in two varieties. Meco is the larger chilli with brown matt skin. There are others which are smaller and a deep red (sometimes called moras). Both are available from Mexican food sources. This keeps almost indefinitely. I often use any remaining sauce as the base for the next batch.

CHIPOTLE BBQ SAUCE

If you like your BBQ sauces hot and spicy, this is for you. You can buy chipotles en adobo from Mexican food sources. Or you can make your own using dried chipotle chillies (also from Mexican food sources) - using the recipe above.

50 MLS CANOLA OIL

1 1/2 CHOPPED WHITE OR RED ONION

5-6 CHOPPED GARLIC CLOVES

1 STICK OF CELERY, CHOPPED

175 MLS CIDER VINEGAR

300 ML BOTTLE OF TOMATO SAUCE OR KETCHUP

50 MLS WATER

2 TABLESPOONS WORCESTERSHIRE SAUCE

1 TABLESPOON LIQUID SMOKE

1 TABLESPOON SMOKED LA VERA PAPRIKA

1 1/2 TEASPOONS GROUND CUMIN

3 CHIPOTLE CHILLES EN ADOBO

3 TEASPOONS OF SEA SALT

Sweat the onion, garlic and celery in oil over moderate heat for 5 minutes. Add other ingredients and simmer for 20 minutes. Puree in blender or with hand blender at high speed until smooth (not food processor - too slow). Bottle and refrigerate.

TWO CHIPOTLE CHILLI CONDIMENTS