One of the big benefits of being able to work at home on occassion is that I get to spend the hour between 8 a.m. and 9 a.m. doing something other than sitting in traffic being anxious. This morning I used it to start making chipotle en conserva - basically a chile-garlic-onion marmalade that is delicious as a condiment and also as a base for some meat dishes. We made it at cooking school and I've been jonesing to make some ever since I got home.
I've had the ingredients sitting around for ages so this morning I decided to put it all together.
Chipotle en conserva
(From Mexican Home Cooking School)
- 10-16 dried chipotles (I prefer moritas)
- some bay leaves (from my parents' garden)
- four heads of garlic (mostly from our CSA farm box)
- 1 tbsp dried oregano (also from the farm)
- 1 tbsp dried thyme (also from the farm)
- 1 large cone piloncillo (Mexican sugar)
- 1/2 cup of cider vinegar
- 1/4 cup olive oil
- 2 onions
According to Dona Elena, it'll keep in the fridge for a year if you always use a clean spoon when dipping in to use it.
It was fun and made the house smell really good. This made about six little bottles plus I had some leftover sauce and onions once I ran out of chipotles. I think I'll see if I can use it to braise some ribs or something in the pressure cooker and use it in tacos or something . . . we shall see, we shall see.