Chipotle-garlic paste for use in cooking

Finished paste, ready for the fridge

I thought of this and now I have a small jar of it in the fridge awaiting my next stir-fry cooking. I haven’t yet tried it, but it sounded good to me.

Chipotle-garlic paste

1 small can chipotles in adobo
6 dried chipotles, stem cut off
12 garlic cloves, coarsely chopped

Put the above into a blender — or, in my case, into the plastic beaker that came with my immersion blender — and blend until smooth. Transfer the paste to a jar and refrigerate.

Use 1-2 tablespoons when cooking a stir-fry to add chipotle and garlic flavor.

Update: I chop the garlic cloves a bit — or, just for fun, slice them thinly using my garlic mandoline — because garlic cloves are sort of streamlined and can slip through a food processor unharmed sometimes. Probably wouldn’t happen with a blender, immersion or otherwise, but it takes but a few seconds to coarsely chop them.

I thought the chipotles and garlic were enough, but next time I might add an inch or two of fresh ginger root, thinly sliced and then chopped, if I have some good ginger root on hand.

Another update: I tried making it in my food processor. This leaves the garlic in small bits, as if minced, a variation that will also work.