Ingredients

Method

• 12 Woolworths whole dried chipotle peppers
• 1 cup tomato purée
• 1 t ground cumin
• 1 shallot, finely chopped
• 4 garlic cloves, finely chopped
• ½ cup white vinegar cup
• 2 T Worcestershire sauce
• ¼ cup maple syrup
• ½ T salt
• ½ T freshly ground black pepper

Method

Ingredients

Place the peppers in a bowl and add enough boiling water to cover. Soak for 1 hour.

Place 4 peppers in a blender with the tomato purée, cumin and half the soaking liquid. Blend until smooth, then pour into a pan.

Add the shallot, garlic, vinegar, Worcestershire sauce, maple syrup, salt, pepper, remaining peppers and soaking liquid.

Place over a low heat and simmer gently for 30 minutes. Stir occasionally to ensure the sauce doesn’t stick to the bottom of the pan.

Transfer to a sterilised jar and seal. The adobo will keep for up to a week in the fridge.

Cook’s note: You can use tomato sauce instead of tomato purée, but omit the maple syrup if you do.