Step 1

Dry roast the chillies for a couple of minutes on medium heat, being careful not to let them burn. They might puff up slightly.

Step 2

Cut the stalk end off and shake the seeds out, if you like.

Step 3

Cut them with scissors and soak in hot water for about 20 minutes.

Step 4

Drain the chillies and place everything in a chopper/mortar and blend to a fine paste, with just enough water to make into a paste.

Step 5

Store in a small sterilised jar in the fridge and it will last a couple of weeks.

Step 6

Heat 1 tablespoon of olive oil in a small saucepan or deep frying pan over medium heat.

Step 7

Add the chipotle paste without the balsamic vinegar and cook for 5 minutes, stirring.

Step 8

Add the balsamic vinegar, stir and take off the heat.

Step 9

Store in a sterilised jar, in the fridge.