Salsa de chipotle quemado

Salsa de chipotle quemado

From
M is for Mexican
Serves
4
Prep
10 mins
Cooking time
40 mins

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 onion, finely chopped
5-6 dried chipotle chillies
1 garlic clove, peeled
4 tablespoons cider vinegar
60g agave syrup
1 teaspoon sea salt

Method

  1. Heat the olive oil in a large saucepan and add the onion. Cover and soften for 10 minutes.
  2. Meanwhile, toast the chillies in a dry pan on a medium to high heat for 5 minutes per side, until almost blackened. Blitz the toasted chillies, softened onion, garlic, cider vinegar, agave syrup, 4 tablespoons water and sea salt in a blender until smooth.
  3. Return the salsa to the pan and simmer for 30 minutes on a low heat, stirring occasionally, until very thick. Season with more vinegar or agave, to taste.
  4. Allow the salsa to cool before serving. This will keep well in the fridge for 2–3 days if covered.
Tags:
Mexican
Mexico
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again