makes
1 litre
prep
15 minutes
cook
45 minutes
difficulty
Mid
makes
1 litre
serves
preparation
15
minutes
cooking
45
minutes
difficulty
Mid
level
Ingredients
- 130 g chipotle meco or chipotle mora (see Note)
- 3 ancho chillies (see Note)
- 150 g tomato, chopped
- 3 cloves garlic
- 2 whole allspice
- ¼ bunch thyme
- ½ tsp dried Mexican oregano
- 8 peppercorns
- 60 ml (¼ cup) vegetable oil
- 1 white onion, thinly sliced
- 175 ml apple cider vinegar
- 125 ml white vinegar
- 2 tsp salt
- 55 g piloncillo (see Note)
Marinating time 1 week
Instructions
Pierce the chipotle chillies with a pairing knife, place in a medium-size saucepan and cover with water. Bring to the boil, reduce heat and simmer for 20 minutes until tender. Drain.
Remove the seeds and stems from the ancho chillies and place in a small saucepan with 200 ml water. Bring to the boil, reduce heat and simmer for 5 minutes until soft. Transfer the chillies and water to a blender with the tomato, garlic, allspice, thyme, oregano, peppercorns and two of the softened chipotle chillies. Blend until very smooth. Reserve.
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3–4 mins until softened. Increase the heat to medium-high and add the reserved puree. Cook, stirring, for 5 minutes until the mixture starts to thicken. Add the vinegar, salt, sugar, chipotle chillies and 100 ml water. Bring to the boil, reduce heat and simmer for 2 minutes. Remove from the heat.
While still warm, spoon the mixture into sterilised jars. Leave the chillies for at least one week for the flavours to develop. Refrigerated, these chillies will keep for at least 12 months.
Note
• In Australia, chipotle chilli typically refers to chiptole meco. Mora chillies can be very difficult to source.
• Chipotle and ancho chillies are available from Mexican grocers and specialist spice suppliers.
• Piloncillo, also known as panela, is a type of unrefined, brown cane sugar. If unavailable, substitute brown sugar.
Photography by Benito Martin. Styling by Kristine Duran-Thiessen.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
