CONDIMENTS, SAUCES & SPICES forum: Chipotle Puree

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Oct 30, 2010 12:17 PM CST
Name: Just call me Lynxx :)
South Florida, 9B
Lover of planet earth
You'll need this recipe too, for many Mexican plates.

Chipotle Puree


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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Cubit owner: Lynxx