Chipotle peppers in adobo sauce
Rick Stein’s fiery, tangy-sweet adobo sauce is perfect for pepping-up steak, chicken, burritos or even fried eggs. Keep a jar in the fridge for when you’re craving something spicy.
Method
Wash the chipotle chillies, remove the hard stems (leave the seeds in) and place them in a bowl. Pour over 150ml/5fl oz just-boiled water, cover with cling film and soak for about 20 minutes.
Remove three of the soaked chipotles and set aside. Put the remaining chillies and soaking liquid in a food processor or blender with the tomatoes, onion, garlic, cider vinegar, salt and sugar. Blend until you have a smooth paste.
Tip the paste into a saucepan and add the remaining whole soaked chipotles. Bring to the boil, then reduce the heat and simmer the chipotles for up to 1 hour. Check every 20 minutes and add a little water if needed. Leave to cool slightly, then pour into a sterilised glass jar and store in the fridge for up to 1 month.
