A Mexican chilli sauce to use in braises and marinades. Whole chipotle and ancho chillies can be bought from Cool Chile Co. I use this paste on pork chops with avocado salsa.
5 chipotle chillies, ideally morita
4 ancho chillies
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp allspice
3cm cinnamon stick
1 tsp dried oregano
5 garlic cloves, roughly chopped
2 shallots, roughly chopped
1½ tsp salt
2 tsp soft dark-brown sugar (optional)
2 tbsp red-wine vinegar
5 tbsp sherry vinegar
Toast the chillies in a dry frying-pan to make them slightly pliable.
Remove the stems then remove the seeds from all the chipotles and half of the anchos.
Put both types of chilli in a small pan and cover with water. Bring to the boil then set aside to soak for half an hour. Strain, reserving the liquid.
Toast the whole spices in a dry frying-pan until fragrant – about 40 seconds.
Now put everything into a food processor and whizz to a purée, adding enough soaking liquid to turn it into a paste.
Taste and adjust the salt and sugar if necessary.
Keep in a sterilised jar in the fridge for up to four months.