Salsa de Chipotle (Chipotle Chile Sauce)
Sunday, 17 May 2009
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.
At a glance
about 2 1/2 cups
10 dried chipotle chiles
4 mulato chiles, or substitute anchos
1/2 onion, chopped
10 cloves garlic
1 tablespoon sesame seeds
10 black peppercorns
10 cumin seeds
1/2 cinnamon stick
1 teaspoon Mexican oregano
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup tablespoon vegetable oil
1/4 cup vinegar
1 cup water
In a bowl, soak the chiles in hot water until soft, about 4 hours. Remove the seeds and stems.
In a food processor or blender, combine the chiles, onion, garlic, olive oil, sesame seeds, peppercorns, cumin seeds, cinnamon stick, Mexican oregano, and salt and process to a paste.
Heat the olive oil and vegetable oil together in a saucepan and fry the paste over medium heat until it is aromatic, stirring constantly for about 5 minutes. Add the vinegar and water, remove from the heat, and stir well.
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