Post by rivergirl on Feb 3, 2013 15:54:04 GMT
Made this today am going to let meld for a few days before I use it.
Adobo paste .
5 dried chipotle
4 ancho
1 teaspoon cumin seeds
1 teaspoon coriander seed1 teaspoon allspice
3 cm cinnamon
1teasp oregano
6 garlic cloves
2 shallots
Salt .... To taste
2 teaspoon dark brown sugar
2 tbsp red wine vinegar
5 tbsp sherry vinegar
Toast chillies in dry pan until softened
Discard seeds from all the chipotles and half the anchos
Put chillies in a small pan of water bring to boil leave to soak for 30 minutes , strain, keep liquid.
Toast the whole spices in dry pan for about 40 seconds . Put all ingredients in processor and whizz to a purée add enough of the chilli water to make a paste.
Store in a jar with a vinegar proof lid .
It will keep for up to 3 months.
I am going to make another batch when I get some more chillies but going to soak the chillies in orange juice/ water
Great on chicken , pork, turkey. Even for roasting veg.
Looking forward to people posting their recipes!!!
Adobo paste .
5 dried chipotle
4 ancho
1 teaspoon cumin seeds
1 teaspoon coriander seed1 teaspoon allspice
3 cm cinnamon
1teasp oregano
6 garlic cloves
2 shallots
Salt .... To taste
2 teaspoon dark brown sugar
2 tbsp red wine vinegar
5 tbsp sherry vinegar
Toast chillies in dry pan until softened
Discard seeds from all the chipotles and half the anchos
Put chillies in a small pan of water bring to boil leave to soak for 30 minutes , strain, keep liquid.
Toast the whole spices in dry pan for about 40 seconds . Put all ingredients in processor and whizz to a purée add enough of the chilli water to make a paste.
Store in a jar with a vinegar proof lid .
It will keep for up to 3 months.
I am going to make another batch when I get some more chillies but going to soak the chillies in orange juice/ water
Great on chicken , pork, turkey. Even for roasting veg.
Looking forward to people posting their recipes!!!
