Chipotle salsa

Chipotle salsa

By
From
Ben's Meat Bible
Makes
500 g
Photographer
Benito Martin

Ingredients

Quantity Ingredient
450g tomatoes
30ml olive oil
1 onion, finely chopped
1 garlic clove
1/2 teaspoon dried oregano
6 canned chipotle chillies in adobo
2 tablespoons white vinegar

Method

  1. To peel the tomatoes, score a cross in the base of each tomato. Place in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water and peel the skin away from the cross. Cut the tomatoes in half and remove the seeds by scooping them out with a teaspoon. Set aside.
  2. Heat the oil in a saucepan and fry the onion and garlic until soft. Transfer to a food processor, add the tomatoes and the remaining ingredients, then purée. Return the purée to the saucepan and reduce until it is thick and the flavours are balanced.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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