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Nutrition Facts
Serving Size 1 cup 8337g Recipe makes 1/4 cup) The following items or measurements are not included below: achiote paste red wine vinegar
Calories 6269
Calories from Fat 2006		(32%)
Amount Per Serving		%DV
	Total Fat 222.9g	342%
	Saturated Fat 31.1g	155%
	Monounsaturated Fat 158.6g
	Polyunsaturated Fat 26.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 27385mg		1141%
Potassium 15149mg		432%
Total Carbohydrate 1095.0g		364%
	Dietary Fiber 54.0g	216%
	Sugars 998.5g
Protein 53.8g		107%
how is this calculated?

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Chipotle Puree

Recipe #24279 | 55 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: dale!
Apr 3, 2002

Chipotles are jalapeno chiles that have been slowly dried over smoke. This puree gives an authentic mexican flavour to many dishes. Use the substitute if you can as it's just as good. From the Fresh Mex cookbook.

1/4 cup (change servings and units)

Ingredients

6 cups water
4 ounces dried chipotle chiles, stems removed
2 tablespoons achiote paste
1 cup tomato paste
1 cup firmly packed brown sugar
1/4 cup red wine vinegar
2 teaspoons salt
1/4 cup olive oil

Directions

1
Combine all the ingredients in a saucepan over high heat.
2
Bring to the boil, decrease heat to medium low and simmer for 30-45 minutes.
3
Remove from the heat and cool completely.
4
Puree the mixture in a blender until smooh.
5
Store in an airtight container for up to 3 days.
6
If you can buy cans of chipotles en adobo (chiles marinated in a saucy paste of vinegar and spices) you can just puree that as a substitute.