This sauce is currently our family favourite. It has that delicious, addictive smokiness mixed with sweet and a little sour. Chipotles are smoked jalapeños. They are hot – but not too hot and delicious. I use powdered chipotle but you can also buy jars of them in International supermarkets.
I use the Mexican seasoning recipe from my book, Fairytale Food Safari. If you don’t have this recipe or another Mexican seasoning, there is an alternative option listed.
This sauce is quick and easy to make. It goes well with Mexican food but also with a number of other meals. My kids put it on their eggs, avocado on toast and use it as a dipping sauce for savoury rolls, patties and burgers.
Below is the chipotle powder that I use. I have also seen this can of chipotles in the International supermarket near us.
Hope you enjoy it and please share your comments.
My Addictive Chipotle Sauce
Ingredients
- 1 onion - peeled and quartered
- 1/2 head of garlic - unpeeled
- 1 large red capsicum - halved and de-seeded
- 500g fresh tomatoes - halved
- Olive oil to drizzle
- 1 tsp chipotle powder - or 1-2 bottled chipotles (adjust to your heat preference)
- 2 tsp Mexican seasoning - If you don't have a good Mexican seasoning, use 1 tsp ground cumin, 1/2 tsp dried oregano and 1/2 tsp garlic powder
- 1/2 cup apple cider vinegar
- 1/4 cup coconut sugar
- 1 tsp Celtic sea salt
- 1 tsp liquid smoke or 2 tsp smoked paprika
Instructions
- Preheat oven to 180 degrees.
- Place vegetables on an oven tray and drizzle with olive oil.
- Roast for approximately half an hour or until charred. The garlic will be ready before the other vegetables so make sure you remove it when soft.
- Remove the skin from the garlic and place into a blender with other vegetables and remaining sauce ingredients.
- Blend until smooth.
- Taste and adjust salt if needed.
- Decant into steralised bottles and refrigerate.
