Ingredients
6 Dried Chipotle Chiles
2 Dried Guajillo Chiles
1 Medium Yellow Onion
2 tbsp. Fresh Minced Garlic
4 oz. Passata (strained tomatoes)
1 tbsp. Brown Sugar
1 tsp. Dried Oregano
½ tsp. Ground Cumin
½ tsp. Smoked Paprika
3 tbsp. Apple Cider Vinegar
6 oz. Water or the Liquid from simmering the chiles
1 tsp. Salt
Ground Black Pepper
2 tbsp. Olive Oil (EVO)
Preparation
- Preheat the oven to about 375 degrees
- Wipe off any dust on the chiles with a damp cloth
- Roast the chiles in the oven for about 1 minute – turn them over halfway through. Keep an eye on them and don’t let them burn
- Heat a small pot of water to a simmer
- Add the chiles to the pot and let simmer for about 10 – 15 minutes to reconstitute
- De-stem and de-seed the chiles – keep 3 of the chipotles and tear the remaining chiles into small pieces
- Heat the EVO in a medium sized pot
- Add the onion and garlic – stir until softened
- Add the passata, brown sugar, oregano, cumin, paprika and ½ of the water / soaking liquid and simmer until thickened slightly
- Add the pieces of chile and simmer for about 4 minutes
- Either:
- Let the mixture cool and place in a blender – blend until smooth
- Return to the pot, add the remaining liquid and vinegar – add remaining drained chipotles, let simmer for about 5 minutes
- OR
- Use an immersion blender in the pot and carefully reduce the contents – taking care not to splash
- add the remaining liquid and vinegar – add remaining drained chipotles , let simmer for about 5 minutes
- Adjust to taste with the salt, pepper, and sugar If too bitter
- Use in your favorite recipes
- Store remainder in a small Mason jar in the fridge – this will keep for about three weeks
Note: The measures above make about 14 oz. of sauce – if more is required adjust proportionately, adjust spices and ingredients to taste