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Pasta de Chipotle (Chipotle Paste)

Saturday, 16 May 2009

Description

This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.

Ingredients

At a glance

Cuisine

Mexican

Ingredient

Chile peppers

Cooking Method

No Cook

Heat Level

Chile

Chipotle

Meal/Course

Condiment

Sauce/Marinade/Rub

Makes

about 2 cups

2 cans chipotle chiles in adobo sauce (or one cup chipotles rehydrated in wine vinegar)

2 tablespoons vegetable oil

4 cloves garlic

1 teaspoon Mexican oregano

1/2 teaspoon ground cumin

1/2 teaspoon ground thyme

1/2 teaspoon freshly ground black pepper

Methods/steps

Combine all ingredients in a blender or food processor and puree. Transfer to a clean jar, cover, and store in the refrigerator.

Additional Tips

Pasta is the Spanish word for paste, not macaroni. This paste, which keeps well in the refrigerator for a couple of weeks, is added to soups and salsas and to vinaigrette dressings to perk up the flavor of the salad. It's also great as a marinade or basting sauce for roasts, ribs, chicken breasts, and shrimp.

Reviews

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