Chipotle Chili Paste For Smoking Food

HOMEMADE CHIPOTLE PASTE

Steps:

• Dry roast the chillies for a couple of minutes on medium heat, being careful not to let them burn. They might puff up slightly. Cut the stalk end off and shake the seeds out, if you like.
• When they are cool enough to handle, cut the chillies with scissors and soak in hot water for about 20 minutes.
• Drain the chillies and give them a quick rinse, discarding the seeds if you like.
• Place everything in a chopper and blend to a fine paste, with just enough water to make into a paste.
• You can stop here, this is a delicious chipotle paste, as it is. If so, store in a small sterilised jar in the fridge and it will last a couple of weeks.Or you can go on and do that final step, cooking it for 5 minutes, and adding a little balsamic vinegar. This deepens the flavour.

CHIPOTLE PASTE RECIPE

Steps:

• Combine all ingredients in a food processor and pulse blend for 1 minute, or until you reach your desired consistency.

CHIPOTLE-CHILI PASTE FOR SMOKING

Steps:

• Split the peppers down the middle.
• Put the garlic cloves over direct heat, either a gas burner or balanced on the grate of a grill.
• Using a cast iron griddle, preheated on the grill or cooktop, place the split peppers skin side down.
• Roast until skin is brown and getting crisp, but not so long they burn.
• Turn peppers over.
• Roast for about another 5 minutes. The garlic should be getting softened by now, with the skin burning off and some charred places on the cloves.
• Remove peppers and garlic from heat.
• Soak peppers in water to cover for about 10 minutes.
• Put chipotles, with sauce, in blender. Add the soaked peppers, with water.
• Add the garlic, after peeling it, and then pour in the oil.
• Puree until a thick paste forms.
• Don't, please, stick your nose down into the blender to see if it is sufficiently pureed. The fumes will make you cough and sneeze, at the least.

SMOKY CHILLI CON CARNE

Steps:

• Heat the oil in a casserole or shallow saucepan over a medium heat, then fry the beef for about 10 mins until any fat has been released and the beef has started to brown. Add the onion and fry for another 8-10 mins until the onions have softened and started to brown slightly. Add the garlic and stir for another minute.
• Stir in the cumin seeds, ground coriander, oregano and a good grinding of black pepper, and continue to fry the mixture for a few minutes until fragrant. Add the vinegar, then the chipotle and tomato pastes, and stir everything together. Tip in the tomatoes and a can of water, then add the yeast extract and crumble in the stock cube. Stir well and bring the mixture to a simmer. Cook for 20 mins, stirring occasionally.
• When the chilli has thickened, tip in the beans and half the liquid from the can. Simmer for 20 mins more, taste for seasoning, then serve with rice, and top with the soured cream, jalapeños, coriander leaves and onion.