CHIPOTLE SAUCE

A new Winning Dinner Done...brilliantly versatile chunky sauce that you can enjoy freshly made and also preserved from the glut in the garden for the rest of the year without any compromise to the flavour or your free time, super flavoursome dinner done in an instant!  I am rather chuffed at this recipe, so simple and bursting full of flavour this chunky sauce is going to be great over pan seared chipotle chicken, grilled fish, stuffed in to a burrito or topped over scrambled eggs, a winner winner dinner sauce...

Prep time 15 minutes / Cooking time 30 minutes / Canning time 20 minutes

Ingredients

(makes 5 x 240ml jars)

1/2 aubergine sliced

14 large fresh tomatoes halved

3 bulbs garlic

1 tbsp coconut oil

4 onions sliced

4 dried chipotle peppers

1 dried Arbol pepper

1 guiallio pepper

4 limes juiced (1 zested)

1 tsp sea salt

1 tsp white pepper 

1 tbsp chipotle powder

1 cup chopped fresh coriander

If you are planning on canning any left over sauce, which I whole heartedly recommend if it even lasts that long, you will need to have your clean jars ready to hand, a pan of boiling water ready and a pre heated oven at 380 F / 180 C.

Take the dried chipotle peppers and pour over enough boiled water to just cover the chillies  to rehydrate, leave to one side until needed.

Pre heat your oven 380 F /180 C, place your skillet on a medium high heat, add the coconut oil and place the aubergine slices in the skillet to char up a little on both sides, meanwhile while the aubergines are charring cut the tomatoes in half and place in a roasting tin along with the garlic, drizzle with olive oil and place in the oven for 25 minutes to cook.

Remove the aubergines and place in a food processor and leave to one side, next in the skillet throw in the onions and char up a little too, not to much, remove and place in the blender with the aubergine and leave to one side.

Take the tomatoes and garlic from the oven and add to the food processor now add the rehydrated chipotle peppers, sea salt, chipotle powder, coriander and lime juice.  Using the pulse button only, unless you want a purée, hit the button 4 times, just to whiz up the mix.  I like to leave my tomato skins in the mix as they have extra goodness.  Taste your gorgeous sauce and adjust the seasoning if required to our presonal taste with a hint more salt or pepper, lime or chipotle etc...

Take what sauce your are using now and reserve to one side, if you are canning the remainder of the sauce, (if not this sauce willl last for a week or so in an air tight ball mason jar in the fridge).  Place the remainder of the sauce in a saucepan and bring up to a simmer, meanwhile place the jars and lids in the pre heated oven for 5 minutes to sterlize, you will also have your pan of water boiling on the stove at this point too.

Take the jars from the oven, fill with the hot enchilada sauce, pop the lids on and then drop into the pan of boiling water and boil for 10 minutes, remove and leave on the side to cool, this is one of my most favourite sounds the ping ping ping of lids sealing, a very happy sound in my home, organic grown food from the garden for the future.

Enjoy this brilliant chunky chipotle sauce as a dip and topping for lots of your meals.