Mexican hot chilli paste
Chipotle paste is an increasingly popular chefs ingredient and maybe surprisingly to some, a dieters secret weapon. This is thanks to their ability to turn healthy (and typically quite often bland) food in to something that tastes good.
A Good Chipotle Paste Can Make Food Epic
Smoked Chilli Paste
We use Pasilla Oaxaca Chillies which are more smoky than the chipotle chillies found in Chipotle Paste. We grind the chillies with caramelized onions, balsamic vinegar and a dash of dark agave syrup.
Blended with cream cheese, rubbed into steak, stir-fried with noodle, roasted with seafood, barbecued with pork chops, slow ‘n’ low with pulled pork, marinated with chicken, stirred through chilli con carne or simply scrambled with eggs.
Smoked Chilli Mayo
We use the Pasilla Oaxaca Chillies which is more smoky than the chipotles found in Chipotle Mayo. We blend these chillies with a free range egg Mayonnaise.
Smeared On A Sandwich, Spread In A Burger, Smothered On A Hotdog, Stirred Through Potato Salad, Dipped With French Fries, Mashed With Avocado, Tossed In A Salad, Dolloped On Asparagus, Added To Prawn Cocktail Or Mixed With Tuna.
Smoked Chilli Ketchup
We use the Pasilla Oaxaca Chillies which is more smoky than the chipotles found in Chipotle Ketchup. We blend these chillies with sweet, sun-ripened Spanish tomatoes.
Scooped onto sausages, stirred into prawn cocktail, dolloped onto mac ‘n’ cheese, added to ragu, spread into a bacon sandwich, spooned on a burger, dunked with french fries, slapped onto pizza or simply enjoyed with steak.