Sauces & basics
Chipotle chili
A dried and smoked jalapeño chili with a deep, slightly sweet flavour, often sold canned in an adobo sauce. It gives sauces and slow-cooked meats their distinctive smoky taste.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Nutrition facts
64 kcal per serving
- Protein
- 1.3 g
- Carbohydrates
- 4.8 g
- of which sugars
- 3.3 g
- Fat
- 3.9 g
- of which saturated fat
- 0.5 g
- Fiber
- 1.8 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Soak the dried chipotle chilies for 15 minutes in lukewarm water until softened, then drain them and remove the stems.
- Thinly slice the onion, cut the tomatoes into quarters and peel the garlic.
- Heat the oil and brown the onion for 4 minutes, then add the garlic and tomatoes for 3 minutes.
- Blend the drained chilies with the cooked vegetables, the cumin, the oregano and 10 cl of water until you have a smooth sauce.
- Pour the sauce into the pan and simmer for 5 minutes over medium heat, stirring.
- Season with salt, add a splash of vinegar if you want more acidic bite, then let it cool or keep it chilled.
Variations and tips
Milder chipotle. Reduce to 2 chilies and add 1 tablespoon of honey for a less spicy sauce.
More ideas
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Original Ecomely recipe.