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closeup of marble mortar and pestle with chipotle paste

Ingredients

  • 1 cup dried chipotle chili peppers about 35 peppers
  • 1 cup water
  • 4 cloves garlic
  • 2 tbsp onion powder
  • 2 tbsp adobe seasoning
  • 1 tbsp ancho chile powder
  • 6 oz tomato paste approx. one can
  • 2 tbsp coconut sugar or however much your tastebuds like!
  • 1 tbsp molasses
  • 1 tbsp cacao powder cocoa will probably work well, but I haven't tried it. This is optional, but I think it adds earthiness.
  • 2 tsp salt or to taste
  • 2 tsp pepper or to taste

Instructions

  1. Soak the chile peppers overnight or boil until soft (about 30 min to an hour) in water (just enough water to cover the peppers).

  2. De-stem the peppers

  3. In a high speed blender, add the de-stemmed chile peppers and the rest of the ingredients.

  4. Blend until smooth.

  5. freeze in ice cube trays and/or store in fridge (though I don't know what the CDC would say, I store it for weeks) and use a couple tablespoons at a time in recipes.

  6. Enjoy!