Make your own Chipotle: smokey, spicy, sweet!

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Here is a quick video to show you how you can make your own Chipotle.

It’s a very practical thing to do during the summer when peppers are plentiful and cheap, and you’re going to be outside barbecuing anyway…why not just toss a pile of hot peppers on the grill to blister and sear while you’re out there? You can easily make enough Chipotle in one afternoon to freeze or can for a whole year. A little Chipotle goes a very long way!

Here are the basic ¬†proportions for Chipotle Puree, from “Chevy’s and Rio Bravo’s FreshMex Cookbook.” My proportions vary widely from this – I add more¬†garlic and more vinegar than they call for, and I use fresh (not dried) peppers which I blister myself, but here’s a basic to get you started:

6 cups water

4 ounces Chipotle peppers, stems removed

2 tablespoons garlic

1 cup tomato paste

1 cup firmly packed brown sugar

1/4 cup red wine vinegar

2 teaspoons salt

1/4 cup olive oil


I will post videos for Sweet Chipotle Salad Dressing and Chipotle Aiolo as soon as I can…oh, yes, and Cranberry-Chipotle Jelly, my kids’ favourite.

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