CONDIMENTS, SAUCES & SPICES forum: Chipotle Puree

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Nov 9, 2010 9:32 PM CST
Name: Just call me Lynxx :)
South Florida, 9B
Lover of planet earth
You know the mysterious, smoky, earthy flavor you desire in Mexican food? Here it is. Don't skimp or change these ingredients.. You can find the chipotles in the Latin food section of your grocery store. They are large, burgundy colored dried peppers, in a large see-through plastic bag. And anchiote/annato is a saffron/red colored oily seed, you can grind it in mortar and pestle to make the paste. It's found right there in the 'spices' section below the chipotles. This is not out of reach for you. And absolutely authentic Mexican flavor! Chipotle is pronounced 'Chiy-poult-lay'

Chipotle Puree


6 cups water
4 ozs. dried chipotle chile peppers, stems removed
2 tbsp anchiote paste
1 cup firmly packed brown sugar
1/4 cup red wine vinegar
2 tsp salt
1/4 cup olive oil

Combine all ingredients in a saucepan over high heat. Bring to a boil. Then decrease the heat to a simmer. Let simmer 35 to 40 minutes. Remove from heat, and cool completely. Puree the mixture in a food processor or blender until smooth. Store in an airtight container in refrigerator until ready to use or for up to 3 days.
Thumb of 2010-11-10/Lynxx/cd7fb8
Annato seed, otherwise known as Anchiote

[Last edited Nov 9, 2010 10:00 PM CST]
Quote | Post #475423 (1)

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Cubit owner: Lynxx