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.