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Hasselback potatoes with chipotle butter
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Hasselback potatoes with chipotle butter

A recipe for Hasselback potatoes with chipotle butter and chipotles in adobo sauce

Prep Time
5 mins
Cook Time
30 mins
Course: Condiments
Cuisine: Mexican

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

    Cup of Yum
  1. Place the chillies in a bowl and add enough boiling water to cover them. Soak for an hour.
  2. 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.
  3. Add the shallot, garlic, vinegar, Worcestershire sauce, maple syrup, salt, pepper, remaining chillies and soaking liquid.
  4. Place over low heat and simmer gently for 30 minutes. Stir occasionally to ensure the sauce does not stick to the pan.
  5. 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
  6. The adobo will keep for a few weeks in the fridge once opened.
  7. 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.