Chipotle Paste

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

Chipotle Paste

Prep time:

Cook time:

  • 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

  1. 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.
  2. Once they have cooked, reserve the cooking liquid and remove the stems from the chipotles.
  3. 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.
  4. Refrigerate the paste in an airtight container and it should keep for 3-4 weeks.
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