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Chipotle sweet potato and red pepper sauce

This chipotle sweet potato and red pepper sauce is a bit spicy but you can use mild chipotle paste or halve it and use tomato purée instead. It’s ideal sauce for meatballs, pasta, stews, soups and stuffed vegetables or mix it with minced meat, beans and grains for stuffing and topping.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 chilli
  • 2 Tbsp olive oil
  • 3 medium sweet potatoes
  • 1 medium carrot
  • 2 red bell peppers
  • 1 tsp dried oregano
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tsp chipotle paste or tomato purée
  • 1 bay leaf
  • 1 tin plum tomatoes
  • 1 tsp stock powder
  • Water
  • 1 handful coriander leaves
  • Salt and pepper

Method
 

  1. Finely chop the onion, garlic and chilli.
  2. Heat the oil in a large saucepan and gently sauté the chopped vegetables until soft.
  3. Meanwhile, peel and chop the sweet potatoes and carrots, then chop the bell peppers.
  4. Add these to the pot, stir for a minute or so, then add the spices & chipotle paste and/or tomato purée.
  5. Add the tinned tomatoes and enough water to cover the vegetables.
  6. Add the stock powder and bay leaf.
  7. Bring to the boil, cover the pot, turn down the heat and cook for 20 minutes until the sauce has thickened and the vegetables are tender.
  8. Turn off the heat. Remove the bay leaf. Add the coriander leaves. Season to taste, then pulse with a stick blender until you get a thick, smooth sauce.
  9. Divide it into portions and chill or freeze to use for dishes of your choice.