Smoky dried jalapeños stewed with garlic and a touch of sugar (Salsa chipotle) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 63) by Rick Martinez

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Seared pork steaks marinated with coriander and thyme and wrapped (Tacos Árabes)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Nrnarayan on August 01, 2025

    Love this one, especially since it uses pantry ingredients. BUT do not follow the count of add 9 chipotles, just weigh them. Maybe mine were way bigger than his but I didn't need nearly that many.

  • ellwell on June 24, 2024

    Tried this with 9 chiles as per recipe. After processing it, I couldn’t even inhale in its vicinity without coughing. Way too strong. Made it again using only 4 chipotles. Still too hot (and I like a lot of heat). Made it again using only 2 chiles. It was still hot but we were able to use it in small quantities. Wondering if there was a typo or something in the recipe.

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