One of the most popular Mexican chillies is the chipotle, which is a jalapeño picked late in the season when the chillies are too tough to be used fresh. They're dried over gently smouldering pecan wood, which gives a rich, meaty flavour with a delicious sweet barbecue-like scent. They give an incredible flavour to this Mexican-style hot sauce that's great on tacos, or use in place of ketchup or barbecue sauce. 

CHIPOTLE SALSA PICANTE BLEND: chipotle chilli, smoked paprika, ancho chilli, guajillo chilli, pasilla chilli, red bell pepper, Mexican oregano, cumin, onion, coriander leaf

May contain CELERY, MUSTARD and SESAME.

Mexican Chipotle Salsa Picante Recipe:

You Need:

2 cloves of garlic - roughly chopped

1 tbsp tomato puree

3 tbsp vinegar (white wine or cider vinegar is best)

Method:

Simmer the garlic, tomato puree, vinegar, 250ml water, CHIPOTLE SALSA PICANTE BLEND and ½ tsp salt in a covered pan for 10 minutes or until the garlic is very soft

Carefully blend the mixture until completely smooth, adding an extra splash of water if necessary

Strain, pushing the mixture through a sieve to extract as much of the pulp as possible (discarding any bits) then leave to cool. The sauce will keep for at least a week in a sealed container in the fridge