Chipotle Paste (Pasta de chipotle)

PASTA DE CHIPOTLE

Chipotle Paste

(Recipe from “Food from my Heart”, Zarela Martinez, Macmillan 1992)

1                 can (8 ounces) chiles chipotles en abodo

4-5             garlic cloves, minced (about 2 tablespoons)

1                 tablespoon dried Mexican oregano

2                 tablespoons vegtable oil or olive oil

Place the chipotle chiles and their sauce in a blender or food

processor fitted with the steel blade. Process until pureed, about

1 minute. Add the garlic, oregano, and oil process on pulse until

combined but still slightly chunky.

Yield: about 1 cup