This sauce recipe is taken from the traditional Mexican dish Chipotle Chicken. It perfectly showcases one of our favourite chillies the Chipotle Meco which is a dry smoked Jalapeno. Chipotle chillies are a very traditional chilli were used even before the Aztec empire was established. In this recipe it is combined with another much loved chilli, the ancho poblano to give you a great tasting and versatile chilli sauce!
Time
30 minutes
Instructions
Boil the whole tomatoes for 2 minutes, remove them from water and remove skins
Cut chillies open length ways and remove the seeds and pith under running water
Using a food processor or blender pureé all ingredients
Heat oil over medium heat in a frying pan and add the sauce, cooking for 4-5 minutes
The sauce is now ready to use
If you are making the sauce ahead of when you plan to use it allow to cool for half an hour or so and then place in a container with a tightly fitting lid and refridgerate. Use within 2-3 days.
