Homemade Chipotle Paste

Name: Chipotle-Paste selbstgemacht
Total time: 6 h
Ingredients: 800 g Frische Jalapeños; 30 g Knoblauchzehen; 50 ml Apfelessig; 60 g Tomatenmark; 20 g Brauner Zucker; 15 g Salz; 10 g Geräuchertes Paprikapulver

OtherOtherHot SmokingMedium6-8 hrs65-70 °C80-100 °CMesquite + Pecan

Ripe jalapeños are hot-smoked and then processed into an aromatic paste. This homemade chipotle paste impresses with deep smoky flavor and mild heat. It is excellent as a seasoning paste for meat, sauces, and marinades.

Ingredients(for 1 kg)

Fresh Jalapeños800 g

Garlic Cloves30 g

Apple Cider Vinegar50 ml

Tomato Paste60 g

Brown Sugar20 g

Salt15 g

Smoked Paprika10 g

Instructions

Preparation

20 minutes

Wash jalapeños, halve lengthwise and remove seeds. Peel garlic cloves and leave whole. Prepare all ingredients for later processing.

Smoking

6-8 hours

Arrange jalapeños and garlic on the smoking grate. Regulate the smoker to 80-100 °C and smoke with mesquite and pecan wood until the pods are soft, dry, and slightly wrinkled.

Processing

15 minutes

Place the smoked jalapeños and garlic in a blender with apple cider vinegar, tomato paste, brown sugar, salt, and smoked paprika, and puree to a smooth paste.

Bottling and Storage

10 minutes

Fill the finished paste into sterilized jars and seal. It keeps in the refrigerator for up to 4 weeks. Freeze the paste for longer shelf life.

Pro Tip

The smoked jalapeños can be marinated in adobo sauce (tomatoes, vinegar, garlic, spices) before pureeing – this gives the paste additional depth and shelf life.

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