CHIPOTLES EN ADOBO

This is my new best friend in the kitchen, just a teaspoon added to any dish gives a underlying tone of awesome flavour a slightly sweet, smokey kissed flavour.  This sauce is so versatile, a teaspoon in mayonnaise makes a great elevator for any sandwich, marinate steak, chicken, pork and fish, add a spoonful to your pasta this flavour booster is never ending.

Prep time 5 minutes / Cooking Time 40 minutes

Ingredients 

(makes 1 jar)

Chipotles en adobo Sauce

25 dried chipotles stem removed

1 tbsp olive oil

1 onion finely diced

4 cloves garlic chopped

1 tbsp fresh oregano, 1/2 if dried

1 tsp fresh thyme 1/2 if dried

1 fresh bay leaf

1/2 tsp cumin seeds toasted, crushed

120ml white wine vinegar

25ml balsamic vinegar

1 tbsp tomato purée 

1 tbsp palm sugar

1/2 tsp Himalayan sea salt 

In a pan cover the chipotles with water and bring to a simmer, cook for 30 minutes until soft.  Remove the chillies from the pan and keep the flavoured simmering water.  In a blender blitz the onion and garlic, herbs, cumin, the softened chipotles along with 100ml of the simmering water, blitz to a paste.  Heat a pan, add the olive oil until hot, then the paste, fry for a couple of minutes stirring so as not to let the sauce catch on the bottom of the pan.  Add the vinegar, tomato purée, sugar, salt, bay leaf and 50ml of the simmering water to the pan stir in and simmer for another 10 minutes or so until you have a thick sauce.  Store in clean dry sterilised ball mason jar in the fridge.