Chipotles in Adobo Sauce RecipeOrigin: Mexico Period: Traditional |
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Sun-dried chopotle chillies stewed in adobo sauce are a classic Mexican dish and the basis for many recipes. This combination is also becoming a favourite of American Southwestern cuisine. The combination of chillies and sauce is very versatile and can be added to pasta sauces, salad dressings and any stew. Ingredients:
7 to 10 medium-sized dried chipotle chillies, stemmed and slit lengthways 
Chipotles in Adobo Sauce Preparation:Method:Combine the ingredients in a pan along with 500ml water. Bring to a boil, reduce to a low simmer then cover and cook for about 90 minutes or until the chillies are very soft and the liquid has reduced to about 250ml (a quarter of the starting volume). This can be used immediately or you can ladle into a sterilized and warmed jar which will keep for several weeks in the fridge. If desired you can puree the mixture in a blender then pass through a fine-meshed sieve before tipping into a jar. |
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Other recipes with chillies and sauce as primary ingredients: Spiral-Sliced Ham with Pepper Jelly Glaze Cajun Vinegar Oyster Mushroom Tom Yum Egusi with Efo Cayenne Pepper Ice Cream Pefferposthas Spice Trinidadian Pepper Pot Hot Chilli Sauce Pork Paprikash Mexican Style Diced Tomatoes Cajun Hot Sauce Special Curry Powder Adobo Sauce Trinidadian Hot Pepper Sauce Chocolate-coated Chillies Re-fried Beans II Green Mole Glazed Ham Gulyassuppe Mozambique Peri-Peri Red Chilli Biscuits Gambian Pepper Soup Chillies Stuffed with Saffron Bulghur Wheat Red Hot Tomato and Pepper Chutney Nigerian Spiced Mixed Meat Pepper Soup Baked Green Bell Pepper Salad Molho de Pimenta Malagueta Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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