As I discussed in my post on smoking chillies, smoked chillies are just not really commonly available in South Africa, so I smoked my own. Once you have smoked chillies you have chipotles and you can now start making sauces like this one. My wife really likes Mexican food, so I make this often and have a huge supply of smoked chillies in my store-cupboard.
Chipotle Chilli Sauce is a traditional Mexican recipe for a classic sauce made from a puree of tomatillos, chipotle chillies and garlic. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Chipotle Chilli Sauce.
This is a classic Mexican sauce ideal as a marinade or accompaniment to grilled or barbecued meat. It also makes a great topping for nachos.
Again, you can't get tomatillos in South Africa (or in many countries). I approximate the flavour by using 2 small garden eggs (African aubergines/eggplants) which I grow in the garden along with an unripe jam (plum) tomato.
This is a key ingredient in making Blackcurrant-crusted Chipotle Pork and it's well worthwhile to get a jar of this in your fridge.
2 garlic cloves (whole and unpeeled)
3 dry chipotle chillies (we used long habaneros, smoked at home, but any smoked chilli you can find works)
1/4 tsp sea salt
freshly-ground black pepper, to taste
water or lime juice, to mix
The following day cover a cast iron griddle pan or skillet with aluminium foil. Set over medium heat and add the tomatillos. Turn often and cook until soft and blackened in places (about 10 minutes). Toast the garlic in the same pan, turning frequently, cooking until soft (about 15 minutes).
When done remove the skin from the garlic and chop. Roughly chop the tomatillos and combine with the garlic, chillies, salt and black pepper in a blender or liquidizer. Process into a smooth purée and scrape in to a serving dish or jar. Add water or lime juice until you just have a pouring consistency then use immediately as a condiment or store in a sealed jar in the refrigerator (if using lime juice it will keep for up to a week).
This is a key ingredient in my Blackcurrant-crusted Chipotle Pork recipe.
Chipotle Chilli Sauce is a traditional Mexican recipe for a classic sauce made from a puree of tomatillos, chipotle chillies and garlic. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Chipotle Chilli Sauce.
This is a classic Mexican sauce ideal as a marinade or accompaniment to grilled or barbecued meat. It also makes a great topping for nachos.
Again, you can't get tomatillos in South Africa (or in many countries). I approximate the flavour by using 2 small garden eggs (African aubergines/eggplants) which I grow in the garden along with an unripe jam (plum) tomato.
This is a key ingredient in making Blackcurrant-crusted Chipotle Pork and it's well worthwhile to get a jar of this in your fridge.
Chipotle Chilli Sauce
Ingredients:
3 fresh tomatillos, husked and washed (or use bitter tomatoes or green tomatoes)2 garlic cloves (whole and unpeeled)
3 dry chipotle chillies (we used long habaneros, smoked at home, but any smoked chilli you can find works)
1/4 tsp sea salt
freshly-ground black pepper, to taste
water or lime juice, to mix
Method:
When using dried chipotle chillies soak in a cup of warm water over night.The following day cover a cast iron griddle pan or skillet with aluminium foil. Set over medium heat and add the tomatillos. Turn often and cook until soft and blackened in places (about 10 minutes). Toast the garlic in the same pan, turning frequently, cooking until soft (about 15 minutes).
When done remove the skin from the garlic and chop. Roughly chop the tomatillos and combine with the garlic, chillies, salt and black pepper in a blender or liquidizer. Process into a smooth purée and scrape in to a serving dish or jar. Add water or lime juice until you just have a pouring consistency then use immediately as a condiment or store in a sealed jar in the refrigerator (if using lime juice it will keep for up to a week).
smoked chilies, smoked chillies, chipotle, sauce, mexican
Sauce
Meico
Chipotle Chilli Sauce
https://fabulousfusionfood.blogspot.com/2019/04/chipotle-chilli-sauce-recipe.html
Chipotle Chilli Sauce. This is a classic Mexican sauce made from dried and smoked (chipotle) chillies with garlic, tomatillos (or green tomatoes and lime juice). Use this to liven up your stews or to make a smoky marinade.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrt2dGerWgw75mZALcpgQDm_g9WVbZyo3spVuFa_Hr5fDwJs_pTgWQj5cetYA7qId8umGoznadJKQtFJ54YbFuLtzT0tHvE0OK1I2BKSGnpAuTuWqyIjlbZOxwnjWRm3SQB8NLJ7SMsos/s1600/chipotle-en-adobo.png
2019-04-18
Yield: 1 Jarp
Chipotle Chilli Sauce
Chipotle Chilli Sauce. This is a classic Mexican sauce made from dried and smoked (chipotle) chillies with garlic, tomatillos (or green tomatoes and lime juice). Use this to liven up your stews or to make a smoky marinade.
prep time: 10 mins
cook time: 30 mins
total time: 40 mins
Ingredients:
- 1kg (2 lbs) chillies, washed
- 200g (1/2 lb) wood chips (fruit wood, mesquite, hickory)
- 2 tbsp tea (optional, but tea does give the smoke a lovely aroma)
Method:
- When using dried chipotle chillies soak in a cup of warm water over night.
- The following day cover a cast iron griddle pan or skillet with aluminium foil. Set over medium heat and add the tomatillos. Turn often and cook until soft and blackened in places (about 10 minutes). Toast the garlic in the same pan, turning frequently, cooking until soft (about 15 minutes).
- When done remove the skin from the garlic and chop. Roughly chop the tomatillos and combine with the garlic, chillies, salt and black pepper in a blender or liquidizer. Process into a smooth purée and scrape in to a serving dish or jar. Add water or lime juice until you just have a pouring consistency then use immediately as a condiment or store in a sealed jar in the refrigerator (if using lime juice it will keep for up to a week).
© Dyfed Lloyd Evans
This is a key ingredient in my Blackcurrant-crusted Chipotle Pork recipe.
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