Tucked in a corner of the Grainger Market there’s a small morsel of foodie heaven that I find an excuse to visit most weeks. My recent purchases include Mexican vanilla pods, pomegranate molasses, black garlic and blueberry balsamic vinegar. If you’re in need of spices, hot sauces, fresh chillies, jams or chutneys, then mmm is the place to be.
So when I needed to track down chipotles in adobo I knew where to go. Or actually, who to tweet. Sourcing ingredients from the comfort of my kitchen – I’m a fan!
Thank you Simone and Ian for expediting our new found craving for ‘Crack Sauce‘. And for giving me an excuse to use the rest of the chipotles in other dishes this week (although small, those tins have what seems like a never ending supply of chipotles). Enchiladas, meatballs and a batch of my dad’s BBQ marinade, which we’d run out of (never a good thing).
Sausages, burgers, steak – they’re all marinaded at no 41 and this is our staple sauce. Dad first made it when they lived in Canada so its traditionally measured in cups, but I’ve also given metric measurements. He’s visiting in a couple of weeks – hopefully there’ll still be some of this batch for him to try yet another of my variations on his theme!
- 1 cup tomato ketchup (240ml)
- 1 cup water (240ml)
- ¼ cup malt vinegar (60ml)
- 1 tbsp worcester sauce
- 1 tbsp sugar
- 1-2 chipotles in adobo
- 1 tsp salt
- Put all the ingredients in a saucepan and bring to the boil. Reduce heat and simmer for 30 minutes. Strain into a suitable sized container when cool.