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Cheesy potatoes in the fire with chipotle pork sausages

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Adobo sauce

By Abigail Donnelly

Serves 2 cups

Difficulty Easy

Prep Time 15 minutes, plus 1 hour's soaking time

Cooking Time 3 minutes

Ingredients

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

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.