Chipotle adobo can be mixed with mayonnaise to give a spicy boost to chargrilled corn. Photo: Edwina Pickles
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Ingredients
100g dried chipotle chillies*
1 large brown onion, roughly chopped
6 garlic cloves, roughly chopped
3 tbsp oregano leaves
4 tbsp thyme leaves
1 tsp cumin seeds, toasted and ground
400ml water
4 tbsp olive oil
300ml cider vinegar
90g brown sugar
6 tbsp tomato paste
2 tbsp salt
*Sold at specialist food stores, including Herbie's Spices, Rozelle; The Essential Ingredient, Rozelle; and online at montereyfoods.com.au and fireworksfoods.com.au.
Method
Toast chillies in a dry pan, then cover with water and simmer for 30 minutes until soft. Cool in cold water, then snip the stalk off the chilli with scissors, rinse out excess seeds, then roughly chop half the chillies.
Put the onion, garlic, herbs, cumin and 300 millilitres of water in a blender with the unchopped chillies and puree until smooth.
Heat oil in a heavy pan until smoking hot, add chilli paste and cook for 3 minutes, stirring continuously to stop it burning. Add vinegar, sugar, tomato paste, salt and remaining water, then cook for 5 minutes before adding chopped chillies.
Cook for a further 15 minutes, checking whether it needs more salt. Pour into sterilised jars and seal while hot. The sauce will keep refrigerated for two months.
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