Chipotle In Adobo


50g Dried Chipotles

1/4 of an onion

1/2 a bulb of garlic

1 tbsp dried oregano

1/2 tbsp dried thyme

1/4 tsp cumin seeds

1 tbsp olive oil

100ml white wine vinegar

10ml balsamic vinegar

1 tbsp tomato puree

1 1/2 tbsp brown sugar

1/2 tbsp salt


Wash chipotles and cut off the stalks

Put in a pan of cold water, bring to the boil and simmer for 15 minutes to soften

Drain chillies, rinse and discard any loose seeds and put aside

Blend the onion, garlic, oregano, thyme and cumin seeds with 50ml water

Fry the chilli paste in 1tbsp oil for 2-3 minutes, then add all other ingredients.

Cook for 2-3 minutes more, adding a little more water if needed

Add chillies and cook for 10 minutes, stirring regularly

Check seasoning