Chipotle Chili Spread

My friend, Trudy, would bring me back a jar of this delicious chili spread when she would visit her second home in the boot of Italy. I always use it up right away and decided it couldn’t be that hard to make. So I set to work. I found the most beautiful red chilis and put them in my processor with a couple cloves of garlic, a handful of salt and then broke open a can of chipotle chilis from my trip to USA. Here is the brand on Amazon.com: La Costena. Here is the brand on Amazon.de: La Costena. You can use fresh or dried as well if you can find them in Europe. These babies are busting hot and so I only use 1/2 of a chipotle chili in the mix. You can always add more but you can’t take it out! Just love the smoky flavor they bring to the creation.

I topped it off with a layer of oil olive and sealed the jar then placed it in the fridge for a few days. Holy Moly this is hot-tot-toddy and so flavorful. I use it instead of tomato sauce on my pizza crust, for indian and Asian foods and for marinades. Add a teaspoon to my Basic Bold Tomato Sauce to give it a punch. Add a dash to my Smokey Chipotle Coleslaw or to my Foolproof Mayo to give it a dynamic flavor. It’s endless and can set your ears on fire so, easy does it! I’m sure you will find a million uses for this smokey peppery spread, especially if you’re one who likes your food with a kick.

Chipotle Chili Spread
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Servings Prep Time
1 cup 15 minutes
Servings Prep Time
1 cup 15 minutes
Chipotle Chili Spread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
1 cup 15 minutes
Servings Prep Time
1 cup 15 minutes
Ingredients
  • 1/2 lbs red chilis about 500 grams
  • 1/2 chipotle chili or 1 whole if you like it hot
  • 1-2 cloves fresh garlic I like 3...
  • 1 Tbsp organic Apple Cider Vinagar
  • 2 Tbsp himalayan salt
  • 1/2 cups olive oil plus a bit to top off the jar.
Servings: cup
Units:
Instructions
  1. Wash the red peppers and roughlycut in half. Keep the seeds. This is what makes it ver.y hot! Dice up the garlic.
  2. Place all the ingredients into your food processor and blend until smooth. I leave some chunks and the red pepper seeds are still visible.
  3. Place in a jar and cover the top with a layer of olive oil.
  4. You can use it right away but if you let it sit in the refrigerator for a couple of days it will get much hotter and the chipotle has a chance to merge with the garlic and red peppers.
Recipe Notes

Tip: I've had my jar for a month in the fridge and it is still amazing!

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