Adobo paste recipe

A Mexican chilli sauce to use in braises and marinades. Whole chipotle and ancho chillies can be bought from Cool Chile Co. I use this paste on pork chops with avocado salsa.

Makes

about 250ml

Ingredients

• 5 chipotle chillies, ideally morita

• 4 ancho chillies

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• ½ tsp allspice

• 3cm cinnamon stick

• 1 tsp dried oregano

• 5 garlic cloves, roughly chopped

• 2 shallots, roughly chopped

• 1½ tsp salt

• 2 tsp soft dark-brown sugar (optional)

• 2 tbsp red-wine vinegar

• 5 tbsp sherry vinegar

Method

1. Toast the chillies in a dry frying-pan to make them slightly pliable.

2. Remove the stems then remove the seeds from all the chipotles and half of the anchos.

3. Put both types of chilli in a small pan and cover with water. Bring to the boil then set aside to soak for half an hour. Strain, reserving the liquid.

4. Toast the whole spices in a dry frying-pan until fragrant – about 40 seconds.

5. Now put everything into a food processor and whizz to a purée, adding enough soaking liquid to turn it into a paste.

6. Taste and adjust the salt and sugar if necessary.

7. Keep in a sterilised jar in the fridge for up to four months.

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