Chipotle Pepper Purée
I used to buy chipotle peppers in adobo sauce, thinking that they met all of my ingredient requirements-oil free vegan, whole food. Lesson learned – always read the label. The store bought version has oil in it. So off I go to make my own. In my version I purée all of the peppers and use about 3 tablespoons for every chile called for in a recipe.
Ingredients
- 9 dried Chipotle Morita chiles
- ½ cup diced yellow onion
- 2 garlic cloves
- 1 Roma tomato
- ¼ teaspoon Mexican oregano
- ⅛ teaspoon cumin
- 1½ tablespoons apple cider vinegar
- 3 ounces water or soaking liquid
- ½ teaspoon salt
- freshly cracked black pepper
Instructions
- Heat a large skillet over high heat
- Wipe off the chiles with a damp towel.
- Place them in the pan and toast each side for 2 minutes until they are fragrant. Remove them from the pan and add them to a mixing bowl. Cover them with hot water for 30 minutes.
- Add the onion, garlic, and Roma tomato to the pan the chiles were in, and saute them for 4-5 minutes until the onions start to brown.
- Remove the chiles from the soaking liquid and set the liquid aside. De-stem and de-seed the chiles and add them to a blender with the onion, tomato, garlic, oregano, cumin, apple cider vinegar, sea salt, black pepper and ¼ cup of the chile soaking liquid*. Process until creamy.
- Store refrigerated for up to 2 months.
Notes
*Taste the soaking liquid. If it is bitter, discard it and use water instead.
Tried this recipe?Let us know how it was!