CONDIMENTS, SAUCES & SPICES forum: Chipotle Puree
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| You'll need this recipe too, for many Mexican plates. Chipotle Puree Ingredients: 3 cups Water 2 ozs. Dried Chipotle Peppers, stems removed *1 tbsp Achiote paste 1/2 cup Tomato paste 1/2 cup firmly packed Brown Sugar 1/8 cup Red Wine Vinegar 1 tsp Salt 1/8 cup Canola oil Combine all ingredients in a saucepan over high heat. Bring mixture to a boil. Decrease the heat to medium-low. Simmer for 30 to 40 minutes. remove from heat. cool completely. Puree the mixture in a Food Processor until smooth. Store in an airtight container in refrigerator for up to 1 week. Can freeze remainder for up to 6 months. |
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