Chipotle Paste

Ingredients

• 8 ounces dried chipotle chiles, stems removed
• 3 cups water, boiling
• 4 cloves garlic, peeled
• 1/2 cup white vinegar
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 2 tablespoons olive oil

Method

1. 1

   Place the dried chipotle chiles in a heatproof bowl and pour the boiling water over them, pressing to submerge.

2. 2

   Let the chiles soak until softened and pliable.

   20:00 · Soak chiles
3. 3

   Drain the chiles, reserving 1 cup of the soaking liquid, and transfer the chiles to a blender.

4. 4

   Add the garlic, vinegar, tomato paste, brown sugar, cumin, oregano, black pepper, salt, and 1/2 cup of the reserved soaking liquid to the blender.

5. 5

   Blend on high speed until smooth, scraping down the sides and adding more reserved liquid a tablespoon at a time if needed to form a thick, pourable paste.

   2:00 · Blend paste
6. 6

   Heat the olive oil in a 2-quart saucepan over medium heat until shimmering.

   2:00 · Heat oil
7. 7

   Pour in the blended chile mixture and bring to a gentle simmer, stirring frequently to prevent scorching.

   5:00 · Bring to simmer
8. 8

   Reduce heat to low and simmer, stirring occasionally, until the paste thickens and darkens slightly.

   15:00 · Simmer paste
9. 9

   Taste and adjust salt or vinegar as needed, then let the paste cool to room temperature before transferring to a jar.

10. 10

    Store the chipotle paste in an airtight container in the refrigerator for up to 3 weeks, or freeze in small portions for up to 6 months.