Chipotle sauce
A hot and smoky chipotle chilli sauce, perfect for fajitas, gorditas and even as a side sauce for chips and omelettes.
Ingredients
- 50g/1¾oz dried chipotle chillies, halved
- 1 large brown onion, quartered
- 4 garlic cloves
- 2 tbsp fresh oregano leaves
- 2 tbsp fresh thyme leaves
- ½ tsp cumin seeds
- dash Tabasco sauce
- 2 green chillies, stems removed
- 2 tbsp olive oil
- 25ml/1fl oz white wine vinegar
- 25ml/1fl oz balsamic vinegar
- 2 tbsp tomato purée
- ½ tbsp soy sauce
- 90g/3oz demerara sugar
- ½ lime, juice only
- salt and freshly ground black pepper
Method
Bring a small saucepan of water to the boil. Reduce the heat, add the chipotle chillies and simmer for 15 minutes.
Put the onion, garlic, oregano, thyme, cumin seeds, Tabasco, green chillies, 200ml/7fl oz boiling water, 1 tablespoon oil and a pinch of salt and pepper in a food processor. Blend for about 5 minutes, or until you have a paste.
Drain the chipotle chillies, add them to the food processor, then blend again.
Spoon the chilli paste back into the saucepan with the remaining 1 tablespoon oil. Cook for 2 minutes over a medium heat. Stir in the vinegars, tomato purée, soy sauce, sugar and lime juice. Bring to the boil, reduce the heat and simmer for 15 minutes, or until a paste-like consistency is reached. Taste to see if more salt or sugar is needed and remove from the heat.
