Hasselback potatoes with chipotle butter
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Prep Time
5 mins
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Cook Time
30 mins
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Course
Condiments
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Cuisine
Mexican
Hasselback potatoes with chipotle butter
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A recipe for Hasselback potatoes with chipotle butter and chipotles in adobo sauce
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Ingredients
- 10 chipotle chilies dried
- 2 cup tomato puree
- 1 tsp cumin ground
- 1 onion or shallot, very finely chopped; half a small white onion
- 4 garlic finely chopped, cloves
- 1/2 cup white vinegar
- 2 Tbsp Worcestershire sauce
- 1/4 cup maple syrup
- 1/2 Tbsp salt
- 1 tsp black pepper freshly ground
Instructions
- Place the chillies in a bowl and add enough boiling water to cover them. Soak for an hour.
- Place 4 of the chillies in a blender with the tomato puree, cumin and half the soaking liquid, and blend until smooth. Pour this into a pan.
- Add the shallot, garlic, vinegar, Worcestershire sauce, maple syrup, salt, pepper, remaining chillies and soaking liquid.
- Place over low heat and simmer gently for 30 minutes. Stir occasionally to ensure the sauce does not stick to the pan.
- Transfer the sauce to a sterilised jar and seal. You could follow my instructions on how to safely preserve by checking my recipe on how to make cranberry jelly or BBQ sauce
- The adobo will keep for a few weeks in the fridge once opened.
- To make the chipotle butter – simply stir about 2 tablespoons of mashed up chipotles in the adobo sauce with about 100gms of softened (room temperature) butter. Just add as much as you like for your taste preference.
Notes
- Store the chipotles in adobo in your fridge or preserve them properly via a boiling canning method to keep for longer in your pantry.
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