Description
This homemade chipotle paste uses roasted red peppers and dried chipotles to create a vibrant, balanced, all-purpose flavor booster for soups, tacos, and marinades.
Ingredients
Scale
- 8 dried chipotle chiles (Morita or Meco)
- 2 large red bell peppers (approx. 400 g)
- 1 medium white onion, roughly chopped (approx. 150 g)
- 4 cloves garlic, peeled (approx. 20 g)
- 60 ml (0.25 cup) apple cider vinegar
- 60 ml (0.25 cup) fresh lime juice and zest of 1 large lime
- 15 ml (1 tablespoon) vegetable oil
- 10 g (2 teaspoons) smoked paprika
- 5 g (1 teaspoon) ground cumin
- 5 g (1 teaspoon) dried Mexican oregano
- 5 g (1 teaspoon) fine sea salt, or to taste
- 120–180 ml (0.5 to 0.75 cup) hot water, plus more as needed
Instructions
- Prepare the Roasted Red Peppers: Preheat the oven to 200°C (400°F). Place the whole red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skins are thoroughly blistered and charred. Transfer the hot peppers immediately to a bowl, cover tightly, and let steam for 15 minutes to loosen the skin. Once cooled, peel the skin, remove the stems and seeds, and roughly chop the flesh.
- Hydrate the Dried Chipotle Chiles: While the peppers are roasting, remove the stems and seeds from the chipotle chiles (use gloves if sensitive to heat). Place the chiles in a heatproof bowl and cover them with 120 ml (0.5 cup) hot water. Let the chiles soak for 20-30 minutes, or until they have softened; reserve the soaking liquid for later use.
- Sauté Aromatics: Heat the vegetable oil in a small saucepan over medium heat. Add the chopped white onion and cook for 5-7 minutes until softened and translucent. Add the peeled garlic cloves and cook for another 1-2 minutes until fragrant, being careful not to let them brown. Remove from heat and allow the aromatics to cool slightly before blending.
- Blend the Chipotle Paste: In a high-speed blender, combine the softened chipotle chiles, roasted red bell peppers, sautéed onion and garlic mixture, apple cider vinegar, fresh lime juice, lime zest, smoked paprika, ground cumin, dried oregano, and salt. Add 120 ml (0.5 cup) of the reserved chipotle soaking liquid to start. Blend on high speed, gradually adding more of the reserved soaking liquid (up to 60 ml / 0.25 cup) if needed, until a very smooth, thick paste forms.
- Adjust Consistency and Store: If the paste is too watery, you can simmer it gently over low heat in a small saucepan for a few minutes to reduce the liquid slightly. Taste and adjust salt or acidity if necessary, ensuring a balanced flavor profile. Transfer the paste to an airtight glass container and refrigerate for at least 1 hour before serving to allow the flavors to meld and deepen.
Notes
Store in an airtight container in the refrigerator for several weeks. If the paste appears too watery after blending, simmer it gently over low heat in a small saucepan for a few minutes to reduce the liquid slightly. Adjust salt and acidity to taste before storing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Blending, Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons (30 ml)
- Calories: 25 calories
- Sugar: 1 g
- Sodium: 125 mg
- Fat: 1.2 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg
Keywords: Chipotle paste, homemade condiment, roasted red peppers, spicy sauce, meal prep, Mexican cuisine, easy recipe, flavor booster