Chipotle sauce

A very versatile sauce can be used to toss in salads, cold or hot meat, fish or tofu.  Can be added at the end of dishes such as casseroles, stews, tagines, serve it on the side as a dipping sauce or use it as a marinade.

Wheat berry salad

Tossed in some noodles for quick lunch.


There are 2 varieties of chipotle –  morita and meco.

For this sauce it’s important to chose the right variety of chipotle, the hot one called morita like the one below from Tesco, deep dark red quite small in size.

The other variety of chipotle you can buy is a smokey very mild called meco and for this sauce it’s too subtle and gets lost so instead of a sauce with a kick you end up with a sauce tasting of sundried tomatoes.

The sauce depends on the tomatoes for bulk in order to cling on and distribute the spicy smoky flavour evenly throughout the dish.  How deep red the sauce will be depends on the redness and quality of the tomatoes.

Toast the cumin seeds, it makes a difference to the flavour of the sauce.

Toast the cumin seeds first then add them to the other ingredients.

Blend everything together really well.

The sauce is ready.


Chipotle sauce
  • 4-6g /2-4 morita chipotle chilies, cut into small pieces
  • 100g / ⅓ cup sundried tomatoes
  • 2 tablespoon of the oil from sundried tomatoes
  • 2-3 tablespoon of vegetable oil
  • 2-3 tablespoon of runny honey
  • 2-4 tablespoons of lime juice or lemon (depends how much of the sour tang you like but start with 2)
  • ½ teaspoon of salt
  • 1 clove of garlic roughly chopped or for stronger crush it
  • 1 teaspoon cumin seeds, dry toasted for a minute or until they are warmed
  1. Add the ingredients together and blend well until a thick paste. A hand blender does a good job but you could use a mini chopper.
if you soak the chilies first add up to 2 tablespoons of the soaking water as it will be full of flavour.