Chipotle Sauce made from organic chipotle chile: red jalapeño chile, manually destemmed, which has been smoked and dehydrated for four days with oak wood in the traditional Mexican way. The recipe and the cooking are the personal work of Roberto Ruiz (*Michelin of Mexican cuisine). The cultivation of vegetables, as well as the cultivation and smoking of jalapeño peppers, are carried out in Navas de Oro (Segovia), certified by the Organic Agriculture Council of Castilla y León (CAECyL).
of the Náhualt 'Xipoctli' CHIPOTLE Respecting the traditional Mexican technique and times, we smoke slowly and at low temperature the ripe jalapeño peppers until we obtain a chipotle chili of the highest quality, unique in Europe, which is the essential base of the sauces that we offer you, and which also gives name to our project: La Chipotlera.
The Chipotlera
Ingredients:
Ingredients:
Tomato*, sunflower oil*, apple cider vinegar*, white onion*, chipotle chili*, cane sugar, salt, garlic, oregano, cinnamon, cumin and bay leaf. *from organic farming
Organoleptic characteristics:
Organoleptic characteristics:
Smoky flavor and medium spiciness, semi-liquid consistency and density.
Smoky flavor and medium spiciness, semi-liquid consistency and density
Company information:
In April 2018, Punto MX restaurant celebrated its sixth anniversary. Its owner, chef Roberto Ruiz. Roberto's recipes are defined as a new Mexican gastronomy or iberomex cuisine, alluding to the vegetable products, chiles, harvested in the orchard of "La Retamilla" in the province of Segovia. "Without the orchard of La Retamilla that we work in Navas de Oro we would not get the same results. We grow chiltepines, which until now no one had planted in Europe. La Retamilla has 7 hectares dedicated to 100% organic cultivation of vegetables. Luis García and Beatriz Alonso, are the farmers who cultivate the garden and from here all the fresh and organic products for the restaurants Punto MX and Cascabel come out. La Retamilla grows 14 types of chiles, corn and green tomatillos, squash and beans. Many of these plants have never been grown in Europe. The red and yellow coastal chiles, originally from Oaxaca, on the Pacific coast. From their green color they turn red on the plant, and then they are left to dry in the sun for three days and then put in the oven to be smoked. That way we get that they do not sting too much.
