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Ingredients
Method
- 50g dried chipotle, halved
- 1 onion, quartered
- 4 cloves of garlic
- 2 tbsp fresh oregano
- 2 tbsp fresh thyme
- 1⁄2 tsp cumin seeds
- Dash of chilli sauce
- 2 green chillies
- 2 tbsp olive oil
- 25ml white wine vinegar
- 25ml balsamic vinegar
- 2 tbsp tomato puree
- 1 tbsp soy sauce
- 90g brown sugar
- 1⁄2 lime, juice only
- Salt and pepper
- Kick things off by boiling a small saucepan of water, and simmering the dried chipotle chillies for 15 minutes. Put the garlic, onion, oregano, thyme, cumin seeds, chilli sauce, green chillies, 1 tbsp of oil, salt and pepper and 200ml of boiling water into a food processor. Blend until smooth.
- Drain your chipotle chillies, and chuck them into the food processor along with the paste. Blitz until well combined, then spoon the whole lot back into the saucepan with 1 tbsp of oil. Cook for 2 minutes, then add the tomato puree, the vinegars, the soy sauce, sugar, and lime. Boil, then simmer for about 15 minutes until you get a thick, glossy paste. Serve with barbecued meats for a spicy taste sensation!
30 mins
6 serving
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