To make about 5 fl ozs;

  • 10 dried chipotles.
  • 1 onion peeled and chopped.
  • 5 garlic cloves peeled and chopped
  • 4 tablespoons white wine vinegar
  • 5 tablespoons tomato ketchup
  • A pinch of salt.
  • 5 fl ozs water.


De seed and destem the chillis and put into a pan with the chopped onion, garlic, vinegar and ketchup.

Simmer over gentle heat for about an hour, adding some of the water if it appears it is sticking.

Add salt and pour in the rest of water a little at a time. Stir well. The relish is pulpy and thick, but if you want it smoother then simply blitz in a blender when cool.

It will keep for weeks in the fridge and is sensational with most meats as well as scrambled eggs.