¼ cup water
½ cup tomato paste
½ cup tomato sauce
2 – 3 chipotle peppers (see preparation method for notes)
2 tsp cumin
2 tbsp lime juice or the juice from one whole lime
2 cloves garlic
½ tsp coriander
1 tbsp brown sugar (to taste)
¼ cup white vinegar (to taste)
A couple of drops of liquid smoke
½ tsp salt (to taste)
Prepare 3 jalapenos by cutting off the stems along with about 0.5 cm of the bodies. Continue to slice one side of the pepper lengthwise to open it up. Remove the seeds. You may wish to use plastic gloves to avoid burning your eyes in the case of contact.
Now, take a fish basket you likely no longer need or a metal colander (or any metal utensil with holes in it). Place peppers in basket.
Set your GMG to 65°C. Put the utensil with the peppers on it inside and roast until the peppers completely dry out, usually about 6 – 8 hours.
When the peppers finish, either freeze them or grind them into powder in a blender or food processor.
Mash the garlic and chipotles together in a small food processor. Mix in the tomato paste, tomato sauce, water and lime juice. Stir in the cumin, oregano, and coriander. Add a few drops of liquid smoke.
Now, stir in about half of the brown sugar, half of the vinegar, and half of the salt. Taste the sauce at this point. Continue to add small amounts of sugar, salt, and vinegar until you like the taste.
You want to mix these distinct flavours, which can be done by either refrigerating for a few hours or by simmering on the stove for 30 minutes. Either way works well, but the stove top method yields a slightly more robust taste.
Keep this product refrigerated or frozen until ready to use.