Sentences with phrase «chipotle pepper»

Transfer the onion mixture to the slow cooker, and stir in the vegetable broth, crushed tomatoes, chipotle pepper, adobo sauce, all of the beans and the salt.

Add the vegetable broth, crushed tomatoes, chipotle pepper, adobo sauce, all of the beans and salt, and stir to combine.

Take one chipotle pepper out of the can and mince it very finely.

Add to the blender: the ancho chile powder (if using), the chipotle pepper, the ground cinnamon, the ground hazelnuts, ground spices and sesame seeds, and 2 cups of the chicken broth.

Take one chipotle pepper out of the can and finely mince it.

I used a can of regular fire - roasted diced tomatoes and added a chopped canned chipotle pepper.

It had a nice complex taste from the roasted peppers, chili powder, cumin, smoked paprika and the chipotle pepper.

Then in a bowl stir together the sour cream, chipotle pepper, and 1 teaspoon of adobo sauce (the sauce in the can of peppers).

Then in a bowl stir together the sour cream, chipotle pepper, and 1 teaspoon of the adobo sauce (from the chipotle pepper can).

Add garlic, chipotle pepper, juice from the orange, caramelized pineapple puree, and white vinegar and blend until smooth.

Throw in the onion, garlic, red curry paste, chipotle pepper, adobo sauce (optional), and salt.

Add garlic, chipotle pepper, cumin, salt and pepper.

4 roasted red peppers 2 Tbsp lemon juice 2 cloves of garlic 1 pinch chipotle pepper flakes (or black pepper or your favourite hot sauce) 3/4 raw sunflower seeds (soak for half an hour if you have the time)

In the bowl of a food processor, combine the avocado, cilantro, yogurt, lime juice, oil, chipotle pepper and salt.

Since this salsa was sweet and bursting with fruity flavor, I thought it would go well with something spicy: enter the chipotle pepper.

Then add in the rest of your ingredients: sweet potatoes, onion, garlic, red curry paste, chipotle pepper, adobo sauce and salt.

The chipotle pepper.

It contains salt, sweet ancho pepper, onion, garlic, Mexican oregano, Tellicherry black pepper, cayenne pepper, cumin, sweet paprika, chipotle pepper and cilantro.

Add the vegetable broth, corn, green chiles, and chipotle pepper, and stir to combine.

After preparing the peppers, I cut the corn off the cob and sautéed some onions, black beans, garlic and chipotle pepper.

bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish

Add the black beans, salt and chipotle pepper and mash with the back of a wooden spoon (or potato masher).

(chickpeas, salt, olive oil, a chipotle pepper in adobo plus a tsp or 2 of the adobo sauce from the can!)

We add bell peppers & cocoa - cinnamon to make it dark and sweet, and chipotle pepper & red chili to make it smoky and deep.

I put every one of the spices except the optional chipotle pepper (because I didn't have it).

simple ingredients - but the flavor combination is amazing - sweet with a little heat from the curry and chipotle pepper

EPICUREAN FOODS INTERNATIONAL — Company Appears to be Out - of - Business Mill Street, Unit # 9 Kitchner, Ontario, Canada N2M568 Greg Sproat Company: Canadian Food Manufacturer & Distributor Product: SMOKEY CHIPOTLE PEPPER SALSA & DIP

1/2 chopped chipotle pepper, from a can of chipotles in adobo sauce (optional, and only if you want your soup spicy)

Cook's Tip: One tablespoon minced, seeded chipotle pepper in adobo sauce may be substituted for ground chipotle chile pepper.

It's got a smoky kick from the chipotle pepper, a nice tang from a good squeeze of lime juice, and a creamy texture due to the fact that I blend it up a bit at the end.

Chuck introduced the chile chipotle, a processed spice, to mainstream American consumers, creating the very first commercially - manufactured chipotle pepper sauce and chipotle salsa made in the United States.

A single canned chipotle pepper and a few heaping tablespoons of the adobo sauce are added to this soup, giving it an incredible smoky and spicy kick.

SCOTTY B's HOT SAUCE — Company Appears to be Out - of - Business 21st Street Lewiston, Idaho 83501 Scott Bailie, Owner Company: American Food Manufacturer Product: Scotty B's SMOKEY CHIPOTLE PEPPER SAUCE

1 T. vegetable oil 2 cloves garlic, minced 1 t. chili powder 1 chipotle pepper in adobo, minced + 1 T. sauce 1 t. ground cumin 4 dashes cayenne pepper 1 can pinto beans, drained and rinsed 1 can black beans, drained and rinsed 1/3 c. water 2 c. cooked brown rice 1/4 c. fresh salsa

Once lentils are cooked, add 3/4 cup water, tomato paste, chipotle pepper, adobo sauce, cumin, maple syrup, and kale, if using.

For more spice, stir in 1/8 teaspoon cayenne or ground chipotle pepper.

And the chipotle pepper flakes add a little smoky heat.

Filed Under: Poultry, Sandwiches / Wraps Tagged With: basil, chicken breast, chipotle pepper, chipotle pepper in adobo, ciabatta rolls, fresh basil, fresh mozzarella cheese, light mayonnaise, mayo, mayonnaise, mozzarella cheese, red onion

2 tablespoons coconut oil 1/2 large onion, diced 1 large carrot, diced 1 celery stalk, diced 1 can coconut milk (not low - fat) 3 cups homemade fish stock 1 - 2 dried chipotle pepper or 2 tablespoons paprika (or to taste) 1 sweet potato, coarsely chopped (about 2 cups) 1 small butternut squash, peeled, seeded, and coarsely chopped (about 4 cups) 1 1/2 pounds skinless salmon fillets, cut into 1 - inch cubes 2 tablespoons fresh dill, minced Sea salt and freshly ground black pepper to taste

** Since I only use one chipotle pepper at a time, I put a piece of plastic wrap on a small baking sheet, spread the other peppers from the can on the plastic, freeze it and then store it in a freezer bag.

Add black - eyed peas, tomato paste, barbecue sauce, vegetable broth, balsamic vinegar, chipotle pepper, molasses and salt.

In a dry saucepan, add the ancho chili, 1 teaspoon dried oregano, 1 teaspoon ground cumin and 1/2 tablespoon ground chipotle pepper.

In a medium bowl, stir together the yogurt, mayo, minced chipotle pepper, and adobo sauce.

In the past I have also tossed a chipotle pepper in with the avocado crema.

If you're using the chipotle pepper instead of the powder, rub it into the other ingredients with your fingers (and make sure to SCRUB your hands when you're done!).

Combine ranch and chipotle pepper in a small bowl and stir to combine.

I served it with the chicken (which was a little redundant since it uses the same chili paste in a much larger quantity) which was great, and then the next day reheated it (in a good non-stick pan with a tiny bit of oil), frying it again as described, accompanied with some nice grilled sausages garnished with some chipotle pepper jelly.

Add the celery stalks, potatoes, chipotle pepper, brandy, bay, stock, lime juice and season with salt and pepper.

1 small red onion, diced 1 tablespoon of olive oil 2 roasted poblano pepper, sliced 2 cloves of garlic, minced 15 oz jar of salsa 2 tsp of smoked paprika 1 tsp of chipotle pepper 1.5 cups of green French lentils 2 cups of vegetable stock Optional toppings: sliced jalapeños, cilantro leaves or green onions

and chipotle pepper powder and half -LSB-...]