Category: Delikatesses
Chipotle dans la sauce adobo. À utiliser comme exhausteur de goût dans les sauces ou tel quel.
Ingrédients :
Piment, eau, concentré de tomate (eau, purée de tomate), vinaigre blanc de canne à sucre, sel iodé, sucre, oignon et ail
The tomato concentrate and cane vinegar give the sauce a tangy depth that balances the heat perfectly. I threw a spoonful into a pot of beans and the whole batch tasted like it had simmered for hours. The heat is present but not brutal, so you can actually taste the smoky chiles underneath.
These chipotles have that proper smoky heat with a real tomato and onion depth, and the vinegar cuts through beautifully. I've been tossing a spoonful into my stews and it lifts the whole pot in seconds. The 210g jar is just enough to keep on hand for weekly cooking.
The vinegar and tomato paste balance each other perfectly, so a spoonful stirred into a pot of beans gives that slow-cooked richness without any extra work. I've been adding the chilies whole to stews and they soften beautifully, though I wish the jar were bigger.
