Pasta de Chipotle (Chipotle Paste)
At a glance
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
Combine all ingredients in a blender or food processor and puree. Transfer to a clean jar, cover, and store in the refrigerator.
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.