Chipotle purée is a Mexican version of sweet chilli sauce. It's quite versatile. Use it as a sauce on it's own with pasta or shrimp, in dressings, on sandwiches, or ad it to my version of mexican smoky tomato sauce. Another idea is to coat some chicken in this purée and bake them in the oven or on the barbecue. The possibilities are endless, so don't hesitate to get creative. However, do keep in mind that this is a small batch recipe, so you may want to multiply the amount of ingredients several times.


Mash 5 chipotle peppers with 3tbsp sugar into a fine purée in a mortar and pestle. Add the zest and juice of two limes, 2tsp fish sauce, a generous amount of black pepper, and a little sea salt. Taste and adjust to your liking.

The purée has to be spicy, sweet, salty, fresh and sour. Add more sugar, lime or fish sauce if you don't love the flavour right away. Once the ratios are right, you'll find it hard to stay away from it.


5 chipotles en adobo
3tbsp demerara cane sugar
zest + juice of 2 limes
2tsp fish sauce
sea salt
black pepper