MAKES ABOUT 2 CUPS OR 7–10 PEPPERS
Chipotle peppers in adobo sauce are one of my favorite ingredients. They add smoky heat and depth to otherwise simple dishes such as fruit salsa.
I stopped using them when I started following a Paleo diet, as many of the canned varieties are loaded with questionable ingredients. I finally made my own recipe that tastes identical to the store-bought version.
INGREDIENTS
7-10 chipotle peppers, stems removed and split lengthwise
1 cup/160 g strained tomatoes in a jar
1 cup/240 ml Beef Broth
¼ cup/60 ml apple cider vinegar
¼ cup/40 g onion, minced
2 cloves garlic, crushed
2 tbsp/45 g raw honey
½ tsp sea salt
½ tsp cumin
¼ tsp cinnamon
⅛ tsp allspice
pinch of cloves
COOKING INSTRUCTIONS
Combine all of the ingredients in a pan, bring to a simmer, cover and simmer on low for 30 minutes. Remove the lid and simmer on low for an additional 30 minutes to allow the sauce to thicken. Once the sauce has thickened, cool sauce and peppers and store for later use. They should keep in the fridge for about a week, or you can freeze them for later use.
CHEF’S TIP
Freeze these in ice-cube trays and use as needed.
