Chipotle puree is literally smokey, spicy goodness right out of a tin, into your food processor, and ready to use. It's an amazing ingredient that takes almost any dish to the next level. You can add it to vegan mayo, salsa, chili, tacos, beans, and more!
Ever had a secret ingredient that just makes everything better!?! One that is so simple that you want to tell the world about it, but at the same time enjoy seeing people marvel over how you made a dish so darn tasty. That folks is what chipotle puree can do for you!
I learned this trick at a restaurant that I worked at years ago and have been making it ever since. It's just so good. And I think that you will fall in love with it too!
It's simple to make, stores well, and adds unforgettable flavor. So grab a can of chipotle peppers, bust out your food processor, and start blending!
And then once you've made some of the smokey gold you can test it out by making this recipe for an amazing vegan nacho cheese sauce that is seasoned with your now pureed chipotles. It goes great on tortilla chips, tacos, burritos, and enchiladas.
How To Make Chipotle Puree
This ingredient can be made in under 7 minutes! You just need a can of chipotle peppers in adobo sauce and something to blend them with. I used a food processor, but you could also use an immersion blender.
Basically, all you have to do is add the chipotle peppers with the sauce into the bowl of your food processor and blend until smooth. There will be seeds even after you blend.
Yet, you don't want the seeds. If you leave the seeds it will be CRAZY spicy. So what you want to do is to pour the pureed peppers into a fine mesh sieve that is sitting over a bowl and then strain.
It's best to use a rubber spatula to push the puree through. You will have to stir the puree around and apply a tad bit of pressure to fully strain it. The bowl underneath will catch the sauce.
When you are done you will be left with just the seeds in the stainer and a bowl of smokey spicy goodness!
How To Store
You can store the chipotle puree in the fridge for about 2 weeks and in the freezer for months in an airtight container. It stores really well. I often puree 2 cans at a time and then put one half in the fridge to use right away and the other half in the freezer for later.
This Chipotle Puree with change your cooking game because it's...
- Spicy, smokey magic
- Game changing in cooking
- Perfect in a variety of dishes
- Easy to make
If you try this recipe please let me know how it turns out by leaving a comment and rating. You can also hashtag #danceswithknives with a photo of your creation on Instagram where you can find me @dances_with_knives.
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How To Make Chipotle Puree
- 1 can chipotle peppers in adobo sauce (any size can )
- Add the chipotle peppers with sauce to a food processor and puree until smooth. You can also use an immersion blender.
- Pour the pureed peppers into a fine mesh sieve that has a bowl sitting underneath. Now, strain the sauce through the sieve by using a rubber spatula to stir the pureed peppers around while applying a little pressure. When you are done you will be left with just the seeds in the stainer.
- Add the chipotle puree to season vegan mayo, salsa, chili, tacos, beans, and more. Or better yet try my recipe for Vegan Nacho Cheese Sauce, which use this puree to take it to the next level.