This is not a traditional sauce but an improvisation I’ve happily been using for a number of years. I include it here because canned chipotle chiles are an easy introduction to two delicious flavors that will enlarge your understanding of Mexican food: Smoked dried chile peppers and the version of adobo in which they are canned. When the two are blended to a paste, they are a nearly effortless example of a versatile spicy adobo.
Chipotle Paste (Adobo de chipotle)
One afternoon I put this marinade/sauce together not knowing that this would be the most used concoction I ever came up with. I slather it on salmon to cook on a grill or under the broiler, I add it to mayonnaise to make a delicious aioli, or make a vinaigrette with it.
Ingredients
- 1 8-ounce can chipotle chiles en adobo minced
- 4-5 cloves garlic minced
- 3 Tbsps olive oil or vegetable oil
- Salt to taste
Instructions
- Place the chipotle chiles and their sauce in a blender or food processor fitted with the steel blade. Process until puréed, about 1 minute.
- Add the garlic, oregano, and oil. Process on pulse until combined and smooth.
Nutrition
Calories: 24kcalCarbohydrates: 1gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 1mgPotassium: 3mgFiber: 1gSugar: 1gVitamin A: 3IUVitamin C: 1mgCalcium: 1mgIron: 1mg