A chipotle is a smoked, dried jalapeño pepper. It’s quite spicy, but don’t let that stop you. Most recipes just call for a small amount of this chilli. Moreover, the adobo sauce is slightly sweet, so that gives a little bit of balance. And you're probably not going to eat one of these intense chillies on it's own except on a dare.

If you’re on a low-FODMAP diet, you’d might like to know that chipotles are high in fructose. So be careful if you’re sensitive to that particular type. The safe serving size is less than 1 teaspoon / 3 gram per person, which I took into account while developing recipes with these chipotles.


- Rinse the chipotles in cold water and drain them. Cut off the ends of the stalks; that allows them to soak up more liquid in the next step.
- Place the peppers in a small pan, cover them with water, and let them simmer for 30 to 40 minutes. Wash all loose seeds away. However, you don't have to be too meticulous about it.
- Blend de oregano, thyme, bay leaf and cumin with 40ml water and 2 chipotle peppers into a smooth paste.
- Heat the olive oil in a large heavy-bottomed pan. Fry the chilli paste for 3 minutes, stirring continuously with a spatula to keep it from burning. Trust me, you don't want to experience what happens if you do burn the chillies. You'll enjoy it for weeks...
- Add the vinegars, tomato paste, sugar, salt and another 100ml water, and cook for 5 minutes.
- Add the chipotle peppers. Cook for a further 15 minutes.
- Taste and adjust to your liking with a little extra salt and/or sugar. When you're happy with the flavour, transfer the chipotles and adobo sauce to a clean jar and keep them in the refridgerator where they will stay good for months.


40g chipotle peppers
2tsp fresh oregano
1tsp fresh thyme
1 fresh bay leaf
1/4tsp ground cumin
1tbsp olive oil
70ml white wine vinegar
10ml balsamic vinegar
2tsp tomato paste
1tbsp demerara cane sugar
2tsp sea salt