by Buffy Owens
This condiment is one of my trusty staples that I keep on hand for a dash of pizzazz. It’s one of those key ingredients that can make any meal delicious. If ya’ wanna know a wee little secret, I kind of pride myself on being able to make a fantastic meal when it seems there is nothing in the refrigerator. And this Chipotle Paste is one of my secret weapons! Plus, it keeps for 3-4 weeks in the refrigerator and longer if you freeze it.
So let's talk about the glorious smokiness of the morita, or dried chipotle chile. A chipotle is a red jalapeño that has been smoked and dried over the course of several days. As you can imagine, this process creates a dried pepper packed with seductive smoky undertones. When you open up a package that is filled with dried chipotles, you'll get a big nose full of it. It's pretty delightful.
Chipotle Paste Recipe
This chipotle paste recipe rehydrates and purées the delicious smoke-dried jalapeño peppers. The finished product is a smooth, flavorful paste, with plenty of smoke, a bit of heat, and a slightly fruity flavor
Makes: 1/2-3/4 Cups
- 8 Dried Chipotle Peppers
- 1 Bay Leaf
- 1/2 Teaspoon Oregano
- 2 Pinches Ground Nutmeg
- 1 Tablespoon Lemon Juice
- 1/2 Teaspoon Apple Cider Vinegar
- 1/4 - 1/2 Cup Walnuts
- Place the whole chipotles, place them in a small saucepan and cover with water. Bring to a boil and let cook for 30 minutes, adding more water if you need to.
- Once they have cooked, reserve the cooking liquid and remove the stems from the chipotles.
- Add 3 Tbs of the cooking liquid and all the ingredients to your food processor and blend, baby blend! You may need to add a bit more liquid to get your desired consistency.
- Refrigerate the paste in an airtight container and it should keep for 3-4 weeks.