Olo’s Chipotle Paste is an ingenious concoction that packs a punch. It delivers that sought-after smoky heat with a simplicity that takes your home cooking from mundane to gourmet with just a squeeze. The discovery of this paste was akin to uncovering a secret spice route of the ancient world, but luckily, it’s available in the modern-day grocery aisle!
How to make Olo’s Chipotle Paste
Olo’s Chipotle Paste is a product that combines chipotle peppers with various ingredients to create a flavorful, spicy paste. Chipotle peppers are smoked and dried jalapeños, giving the paste a distinct smoky and tangy flavor profile. This paste can be used in various dishes to add depth and heat, such as marinades, sauces, soups, or even a spread.
Ingredients
- 7-10 dried chipotle peppers
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1/2 cup tomato paste
- 1/3 cup apple cider vinegar
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1 tablespoon honey or brown sugar (optional, for a touch of sweetness)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt to taste
- 1-2 cups of water (for rehydrating peppers)
Instructions
- Rehydrate the Peppers: Start by rehydrating your dried chipotle peppers. Remove the stems and seeds from the peppers and place them in a bowl. Cover them with boiling water and let them soak for about 20-30 minutes or until they become soft.
- Sauté Aromatics: While the peppers are soaking, heat olive oil in a skillet over medium heat. Add the chopped onions and cook until they are translucent. Add the garlic and cook for an additional minute or two until fragrant.
- Blend the Paste: Drain the hydrated chipotle peppers and place them into a blender. Add the sautéed onions and garlic, tomato paste, apple cider vinegar, soy sauce, honey or brown sugar (if using), ground cumin, and dried oregano. Blend until smooth, adding some pepper soaking or fresh water as needed to reach a paste-like consistency.
- Cook the Paste: Transfer the blended mixture to the skillet and cook over low heat for about 10 minutes, stirring frequently. The paste will darken slightly and the flavors will meld together.
- Season and Store: Taste your paste and add salt as desired. Allow the paste to cool before transferring it to a jar or an airtight container.
- Refrigerate or Freeze: Store the homemade chipotle paste in the refrigerator for up to a week or freeze for longer storage. If freezing, consider portioning the paste into ice cube trays for easy use in future recipes.
Tips
- Pepper Adjustment: Feel free to adjust the number of chipotle peppers to suit your heat preference.
- Texture: To achieve a smoother paste, add more soaking water and blend longer. To achieve a chunkier texture, use less liquid and pulse to your desired consistency.
- Acidity and Sweetness: The balance of vinegar and sweetness can be adjusted to taste. If you prefer a tangier paste, add more vinegar. For a sweeter paste, increase the honey or brown sugar.
- Usage: You can use this homemade chipotle paste similarly to Olo’s Chipotle Paste, such as stirred into soups, as a rub for meats, mixed into marinades, or combined with mayonnaise for a flavorful spread.
What to serve with
Olo’s Chipotle Paste is a versatile ingredient that can transform a wide range of dishes with its smoky depth and a hint of heat. Integrating this concentrated flavor booster into your everyday cooking can elevate recipes from good to unforgettable.
Main Dishes
1. Meats: Whether it’s a rub for slow-cooked pork shoulder, a spicy twist to your barbecue sauce for grilling chicken, or a smoky accent for beef tacos, the paste adds complexity and warmth that enhances the natural flavors of the meat.
2. Seafood: A small amount mixed into a marinade works wonders for shrimp, fish fillets, or even whole fish before grilling or roasting. The paste’s smokiness complements the delicate flavors of seafood without overpowering them.
Vegetarian Options
1. Beans and Legumes: Stir some into your next pot of chili, black bean soup, or lentil stew. The chipotle paste will add a rich, smoky flavor that deepens the overall taste of legume-based dishes.
2. Roasted Vegetables: Toss your favorite vegetables—think squash, sweet potatoes, or bell peppers—with a bit of chipotle paste before roasting. The heat caramelizes slightly, leaving behind an irresistible, smoky sweetness.
Sauces and Spreads
1. Mayo and Aioli: Combining the paste with mayonnaise or aioli creates a versatile condiment that can elevate sandwiches and burgers or even be served as a dip with fries or vegetable sticks.
2. Salad Dressings: Whisk together with olive oil, vinegar, and a touch of honey for a smoky vinaigrette, or stir into yogurt for a creamy chipotle salad dressing that brings a zesty kick to greens.
Sides and Snacks
1. Mac and Cheese: Stir a dollop into your cheese sauce for an unexpected smoky twist on the classic comfort dish.
2. Popcorn: Mix a small amount into melted butter and drizzle over freshly popped popcorn for a snack that packs a flavorful punch.
Breakfast
1. Eggs: Add to scrambled eggs, omelets, or frittatas for a morning meal with a kick. It pairs exceptionally well with cheese and avocado.
2. Breakfast Bowls and Burritos: A touch of chipotle paste can transform breakfast bowls or burritos, providing a hearty and warming start to your day.
Ingredients Substitutes
When making a homemade substitute for Olo’s Chipotle Paste, consider what makes the original paste unique, primarily its smoky, spicy flavor profile derived from chipotle peppers. These peppers are red jalapeños that have been dried and smoked, giving them their distinctive taste.
Chipotle Peppers:
Original: Typically, chipotle paste is primarily made from chipotle peppers. These can be found in the form of dried whole peppers or canned chipotles in adobo sauce.
Substitute: If you cannot find chipotle peppers, you can use a mix of smoked paprika (for smokiness) and cayenne pepper (for heat). This blend won’t replicate the exact flavor but will provide a similar smoky heat.
Tomato Paste:
Original: Often used for a mild sweetness and thick texture.
Substitute: You can use ketchup or tomato sauce if tomato paste isn’t available. However, adjust the sugar and vinegar in your recipe as these substitutes are thinner and sometimes sweeter.
Vinegar:
Original: A bit of vinegar is typically added for acidity, which balances the smokiness.
Substitute: Any acidic component, such as lime or lemon juice, can be substituted for vinegar to provide the necessary tang.
Garlic:
Original: Fresh garlic is usually added for depth and flavor.
Substitute: In the absence of fresh garlic, garlic powder or granulated garlic can be used. Start with a small amount and adjust to taste.
Onion:
Original: Provides a foundational flavor.
Substitute: Onion powder can be used when fresh onions are not available. If you need a milder option, shallots or leeks can be used.
Spices:
Original: Spices such as cumin and coriander might be added to enhance the paste’s complexity.
Substitute: Garam masala or a mix of ground bay leaf, ground cloves, and cinnamon can provide an alternative flavor profile if specific spices aren’t available.
Final Thoughts
Remember, while this recipe is for a homemade alternative, Olo’s Chipotle Paste is a convenient, ready-to-use product that can be purchased and used without the preparation steps above.
Ingredients
- 7-10 dried chipotle peppers
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1/2 cup tomato paste
- 1/3 cup apple cider vinegar
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1 tablespoon honey or brown sugar (optional, for a touch of sweetness)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt to taste
- 1-2 cups of water (for rehydrating peppers)
Instructions
- Rehydrate the Peppers: Start by rehydrating your dried chipotle peppers. Remove the stems and seeds from the peppers and place them in a bowl. Cover them with boiling water and let them soak for about 20-30 minutes or until they become soft.
- Sauté Aromatics: While the peppers are soaking, heat olive oil in a skillet over medium heat. Add the chopped onions and cook until they are translucent. Add the garlic and cook for an additional minute or two until fragrant.
- Blend the Paste: Drain the hydrated chipotle peppers and place them into a blender. Add the sautéed onions and garlic, tomato paste, apple cider vinegar, soy sauce, honey or brown sugar (if using), ground cumin, and dried oregano. Blend until smooth, adding some pepper soaking or fresh water as needed to reach a paste-like consistency.
- Cook the Paste: Transfer the blended mixture to the skillet and cook over low heat for about 10 minutes, stirring frequently. The paste will darken slightly and the flavors will meld together.
- Season and Store: Taste your paste and add salt as desired. Allow the paste to cool before transferring it to a jar or an airtight container.
- Refrigerate or Freeze: Store the homemade chipotle paste in the refrigerator for up to a week or freeze for longer storage. If freezing, consider portioning the paste into ice cube trays for easy use in future recipes.
