This chipotle sauce is great served hot or cold
For those of you who are not familiar with chipolte chillies, they are usually supplied in a tin mixed with a thick smoked ‘adobo’ sauce. Chipotles chillies are used a lot in Mexican cookery and their smoky flavour loans itself very well to the ingredients used in Indian food.
This makes sense as so many of the ingredients that are used in Indian food are also used and actually stem from Mexico and Central America.
Tomatoes, chillies, papayas and pineapples were only introduced into India in the early fifteenth century. Now they all play a major part in so many great Indian recipes. This recipe includes chillies, tomatoes and papaya along with other ingredients that are used in so many traditional Indian recipes.
I hope you give this chipotle sauce a try and use it in future to cook my other chipolte chilli recipes as well as perhaps creating your own curries.
One thing I would like to emphasize is that chipolte chillies are very hot! They are not naga chilli hot but if you have a hard time with spicy foods, cut down on the amount of chillies I have suggested here.
Chipotle sauce INGREDIENTS
1 7oz tin (about 150ml) chipotle chillis in adobo sauce (easily found online)
24 fl oz (800ml) chopped tomatoes
1 large onion – finely chopped
2 Tablespoons ghee or clarified butter
1 Tablespoon roasted ground cumin
1 Tablespoon roasted ground coriander seeds
8 cloves garlic smashed
1 pinch clove powder
Juice of one lime
1 Tablespoon smashed papaya
4 Tablespoons finely chopped coriander leaves
salt and pepper to taste
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In a frying pan over a very low heat, melt the ghee and then add the chopped onions. Allow the onions to fry lightly for about 20 minutes until they are soft and translucent.
Now add the smashed garlic and fry for a further five minutes. If the garlic or onions begin to burn, turn the heat down.
Place the onions and garlic along with the rest of the ingredients in a blender and blend until very smooth. I usually do this for about 2 minutes.
That’s it! Done.
Enjoy. This chipotle sauce can be stored in the fridge for up to three days.