Choice Chipotle Sauce
It´s all about the Satisfying Flavor!
Chipotles are red ripe jalapeños that are slow roasted over gentle smoke, developing a remarkable smoky, slightly sweet fiery flavor.
Flavorful and simply Delicious.
“chee — POHT — lay”
Chipotle chile has a nice slow burn, can you imagine bringing warmth without fire to the palate, unlike super hot chiles such as the Serrano and habanero.
They are usually found in their dried form or sold canned in a tomato based adobo sauce.
- Chipotle chiles, seeded and chopped
- 5 roasted roma tomatoes
- 3 cloves of garlic, coarsely chopped
- ⅔ cup red wine
- 1 tsp dried oregano
- 4 Tbl honey
- 1 tsp mustard, processed
- ½ tsp fresh ground black pepper
- Kosher Salt to taste
- Preheat the oven to 400°F. Cut the tomatoes in half and place them in a roasting pan. Roast for 45 minutes to 1 hour, until they are charred and softened.
- Meanwhile, soak the chiles in a bowl of water to cover for about twenty minutes or until soft. Remove the stems, slit the chiles lengthwise and scrape out the seeds.
- Remove the tomatoes from the oven, let them cool slightly, and then remove the skins. If you like a smooth sauce, you can also remove the seeds.
- Combine the tomatoes, chiles, garlic and red wine in a food processor or blender and process until smooth. Add the oregano, honey, mustard and black pepper. Process briefly to blend, then salt to taste.
- Scrape the sauce into a small saucepan. Place over medium heat and stir until the mixture boils. Reduce the heat and simmer the Chipotle sauce, stirring occasionally, until it has reduced and thickened, about 10 minutes.
- Spoon into a bowl and serve hot or cold.
- It makes about 2 cups.
Chipotles Do Pack a Punch
Don´t go emptying the whole can in your favorite salsa recipe or you´ll be sorry
“Chipotles do pack a punch” one to three chiles from the can will add a good amount of heat to any dish.
You can simply freeze the extra canned chiles in adobo sauce, spoon out Chipotles, each with a couple of teaspoons of sauce, onto a cookie sheet lined with waxed paper.
Place in the freezer. Once frozen, you can transfer the peppers to a plastic bag for individual use. They will keep indefinitely in the freezer.
Remember you can get rid of a tremendous amount of the fiery hot taste by removing the seeds and any veins before adding them to your recipes.
Soak the dried chiles first by covering them generously with water and bring them to a boil.
Remove from the heat and let cool to touch and the peppers are soft.
Slit the chile lengthwise and scrape out the seed and veins.
Chipotles can burn you. Wear gloves if you are handling a lot of them, and be careful not to touch your eyes, nose or mouth.
Here are some quick ideas for you…
Delicious as they can be.
- Simply chop the Chipotles and add to this authentic Mexican Tomato Salsa Recipe
- For a fabulous sandwich just add mashed “chee — POHT — lay” to your favorite mayonnaise and spread on a toasted French roll. Hmm good.
- Puree the soaked chiles, then stir them into cream to make a rich dipping sauce.
- You can find this tasty little morsel in the Mexican food aisle of most major markets or you can stock up now here – Online grocery shopping store for Authentic Mexican food, cooking recipes and culture.
- Note: Grind the dried chiles into a powder and use to add a smoky hot dimension to a dry rub or wet marinade for pork or beef ribs.
Imagine seeing your favoured Chipotle salsa recipe on Great-Salsa.com. It is very easy to submit your choice recipes by using our convenient form.
Chipotle Red Salsa – Salsa Roja. Mexican Chipotle Red Salsa
Mexican Red Salsa with Chipotle recipe. A scrumptious salsa roja with chipotle. Easy to make and with layers of flavor, this authentic Mexican salsa roja will give a surprising kick to chips, tacos and quesadillas. Enjoy!