Ingredients

  • 12 whole dried chipotle peppers
  • 1 cup tomato purée
  • 1tspn ground cumin
  • 1 shallot, finely chopped
  • 4 garlic cloves, finely chopped
  • ½ cup white vinegar cup
  • 2 Tbsp. Worcestershire sauce
  • ¼ cup maple syrup
  • ½ Tbsp. salt
  • ½ Tbsp. freshly ground black pepper

 Method

  • Place the peppers in a bowl and add enough boiling water to cover. Soak for 1 hour.
  • Place 4 peppers in a blender with the tomato purée, cumin and half the soaking liquid.
  • Blend until smooth and pour into a pan.
  • Add the shallot, garlic, vinegar, Worcestershire sauce, maple syrup, salt, pepper, remaining peppers and soaking liquid.
  • Place over a low heat and simmer gently for 30 minutes. Stir occasionally to ensure the sauce doesn’t stick to the bottom of the pan.
  • Transfer to a sterilised jar and seal. The adobo will keep for up to a week in the fridge.

 Cook’s note: You can use tomato sauce instead of tomato purée, but omit the maple syrup if you do.

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