I love a good kick in the mouth when it comes to condiments and this is just that. Chipotles are smoked dried jalapeño chillies, so you know the kick is there. This recipe can be used widely across a load of applications (pictured is the Cacao Shredded beef with Parmesan tacos) but think quesadillas, served on top of eggs, (cooked ones, clearly!) as a salad dressing in it's own right, as a dip for fries, on top of fried chicken/fish/steak...the list goes on and on. YUM!
You will love it. And it stores for ages in the fridge. Enjoy!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 2 Garlic Cloves
- 1 Chipotle chilli in adobo sauce
- 2 Teaspoons adobo sauce (from the tin)
- 2 Teaspoons Apple Cider Vinegar
- 1 Pinch Pink Salt Flakes BUY
- 1 egg
- 300 Grams grapeseed oil
- 2 Limes juice only
Place garlic and chipotle chilli into the Thermomix bowl. Chop 3 sec/speed 6.
Add adobo sauce, vinegar, salt and egg and set timer for 4 min/37/speed 4.
When there is 3 minutes left on the timer, hold MC in place with your hand (to prevent it from floating) while you pour the oil onto the lid.
Add lime juice and combine 4 sec/speed 4.
Scrape into sterilized jar and keep in fridge up to 3 weeks