sauces

chipotle sauce

special equipment

  • sheet tray
  • blender
  • blowtorch (optional)

ingredients

  • 1 can chipotles
  • 1/2 onion
  • 3 garlic cloves
  • 1 lime, juice of
  • 2 red bell peppers
  • 2 Roma tomatoes
  • 1g black pepper
  • 3g smoked paprika
  • salt, to taste
  • 1/4C olive oil

directions

  1. Set the red bell peppers and tomatoes on a sheet tray and broil on high, flipping every few minutes, until charred on the outside. Finish with a blowtorch if you have one. The tomatoes will likely finish before the peppers. Place the tomatoes and peppers in separate metal bowls and cover with plastic wrap.

    2 red bell peppers, 2 Roma tomatoes
  2. After 10 minutes, uncover the tomatoes and remove the skins. Cut in half and remove the core. Do the same to the bell peppers.

  3. Add all ingredients except for the oil to a blender. Blend until smooth. While blending, slowly stream in the oil to emulsify. Stop adding the oil once emulsified and blend for 10 more seconds. Transfer to a container and store in the fridge.

    1 can chipotles, 1/2 onion, 3 garlic cloves, 1 lime, 1g black pepper, 3g smoked paprika, salt, 1/4C olive oil