Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp
chipotle powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions... Read more →
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp
chipotle powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions 1 - 2 Tbsp avocado oil or any high heat cooking oil of your choice
Not exact matches
INGREDIENTS 3 egg yolks 1/2 clove garlic 1/2 tsp
chipotle powder 1 / 2T maple (optional) 1 / 2T dijon
Juice half lemon 3 tablespoons roasted red peppers S and P 2/3 cup avocado...
In a small bowl, whisk together the oil, 1 tablespoon
chipotle, half of the lime zest, half of the lime
juice, 1 teaspoon salt, 1/2 teaspoon black pepper, oregano, onion
powder, cumin, garlic
powder, and cayenne.
2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic
powder 1
chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon
juice, or to taste
Just olive oil, lime
juice, lime zest,
chipotle in adobe sauce, salt, pepper, garlic
powder, onion
powder, oregano, cumin and cayenne.
Fajita Marinade 1 tsp chili
powder 1/2 tsp cumin 1/2 tsp
chipotle chili
powder (reduce or omit this if you don't like it too hot) 1/2 tsp onion
powder 1/4 tsp garlic
powder dash of salt 1 1/2 tsp lime
juice 1 tsp vegetable oil
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1
chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango
chipotle bacon: 1/4 cup adobo sauce from canned
chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno
juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic
powder 1/2 tsp onion
powder Preheat grill to medium heat.
Place the watermelon, water or coconut water, lime
juice, jalapeño, chili
powder,
chipotle chile
powder, and salt in a blender and blend well.
4 cups grilled corn 1/2 cup red onion, diced 2 cups cherry tomatoes, quartered 1/4 cup chopped cilantro 1/2 cup crumbled goat cheese Dressing: 1/4 cup lemon
juice 1/2 tsp lemon zest 1 tsp cumin 1 tsp
chipotle chili
powder 3 Tbsp olive oil
6 cups chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed lime
juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili
powder or Mexican spice Mix (page xx) 1/4 teaspoon
chipotle chile
powder Pinch of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely chopped fresh cilantro
2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks of celery, diced 2 medium carrots, diced 2 chopped
chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons chili
powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes in
juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur
Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with oil and dry ingredients, fresh ground pepper to taste / Bake for 15 minutes, then turn with a spatula and cook about 10 more minutes / Remove from oven / Add more salt if you like / Eat as is, or make a quick dip of equal parts mayo and sour cream,
chipotle, cumin or curry
powder to taste, a squeeze of lemon
juice.
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned
chipotle chilies in adobo (& 1 tbsp
juice) 2 tbsp chili
powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with
chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
But for you and me, who need something a little more potent after freezing our butts off walking around in the dark all night, this is what you do: combine the simple syrup with lime
juice and dark anejo tequila serve it in a glass rimmed with
chipotle chile
powder and salt and you have a witches brew no broom - flying being could resist.
I changed a couple of things - I browned the chicken before putting it into the crock pot, added some jarred jalapenos and their
juice, added
chipotle powder and subbed canned black beans for the corn (added the black beans during the last 1/2 hour).
Whisk the lime
juice and zest, vinegar, mustard,
chipotle powder, honey, salt and pepper together in a glass bowl or measuring cup.
so used normal paprika and a little
chipotle sauce, didn't have apple cider vinegar so used mirin, white vinegar and a sprinkle of lemon
juice, for sugar I used muscovado, normal brown sugar and maple syrup, for liquid smoke I used smoke salt (I used reduced salt soy sauce for the most part) and used
powdered garlic and onion.
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced
chipotle chiles in adobo sauce or 1 tsp dry
Chipotle chili
powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange
juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
1 lb of raw shrimp 1 tbsp of olive oil 4 tbsp of butter or ghee (or more olive oil) 1 tbsp of minced garlic 1/2 tbsp of lemon
juice 1 tbsp of orange
juice Dry
chipotles or
chipotle powder to taste (optional) Salt 1/4 to 1/2 tsp of dry oregano Fresh Parsley or cilantro for garnishing
3 pounds beef brisket 1 teaspoon kosher salt 1 teaspoon black pepper 2 tablespoons vegetable oil 5 garlic cloves, peeled and smashed 1 white onion, halved and thinly sliced 1 tablespoon chili
powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar 1-1/2 cups water 1 - 14.5 ounce can whole peeled tomatoes with their
juices 2 whole canned
chipotle chiles en adobo 2 bay leaves 3 tablespoons molasses 8 - 10 corn tortillas for serving Pickled red onions for serving, recipe follows
Ingredients: Expeller - pressed canola oil, filtered water, garlic, brown rice syrup, white wine vinegar, pea protein, sea salt,
chipotle peppers,
chipotle powder, mustard flour, natural smoke flavor, natural flavor, lemon
juice concentrate, xanthan gum, paprika extract
While Taco Bell's
chipotle sauce is flavored with seasonings such as onion
powder, garlic
powder, paprika, and cumin, their Baja sauce is made with onion, red bell pepper, jalapeno, and lime
juice.
Make your marinade: in a blender or food processor, blend oil, vinegar, lime
juice,
chipotle peppers, adobo sauce, coconut aminos, cumin, paprika, onion
powder, garlic
powder, and cilantro.
i only managed to salvage it by adding another egg white, 1 / 4c of cocoa, 1 tbsp lemon
juice and tones of cinnamon and
chipotle chilli
powder.
As the tenderloin is cooking, add the mango, tomato, green onions, garlic, jalapeño, olive oil, lime
juice, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon
chipotle chile
powder, and the cilantro leaves to a bowl.
1 1/2 cups cooked black beans, rinsed & drained 1 8 - ounce package organic tempeh 1/2 cup vegetable broth 1/2 teaspoon ground cumin 3/4 teaspoon chili
powder 1/8 teaspoon
chipotle powder few dashes cayenne pepper 1 teaspoon dried oregano salt & pepper to taste
juice from 1 lime
Add in lemon
juice, salt and
chipotle powder, and blend again until completely mixed.
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast
chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile
powder 2 tablespoons hot or mild New Mexico chile
powder 2 teaspoons
chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso
powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime
juice Cooked brown rice (optional)
creamy
chipotle sauce 1/2 cup hemp seeds 1 tablespoon light sesame seed butter (tahini) 2 tablespoons fresh lemon
juice 1 teaspoon apple cider vinegar 1/2 teaspoon pure maple syrup scant 1/4 teaspoon
chipotle powder 1 small clove of garlic sea salt, to taste 3/4 to 1 cup filtered water
2 15 - oz cans of black beans (1 can drained, 1 can undrained) 6 oz pork or vegetarian chorizo 1 cup chopped onion 2 teaspoons cumin 2 teaspoons oregano 1 teaspoon chile
powder 1 teaspoon coriander 2 cloves of garlic, minced 1 whole
chipotle in adobo plus 1 teaspoon adobo sauce 2 tablespoons canola oil, divided
juice of 1 lime
Chipotle: Add 1/4 teaspoon ancho
chipotle powder and one teaspoon lime
juice to the blender in step one.
kosher salt 1 tsp paprika (or smoked paprika) 1/4 -1 / 2 tsp
chipotle chile
powder (optional) 1/3 cup chopped fresh cilantro 1 quarter of a lime,
juiced Sour cream, cheese, lime, avocado, hot sauce (all optional for serving)
INGREDIENTS 30 raw shrimp, shelled and deveined 1 tablespoon olive oil 1 tablespoon lemon
juice 1/2 teaspoon cayenne pepper 1 tablespoon smoked paprika 1 tablespoon red chili
powder 1 teaspoon Old Bay seasoning 1 teaspoon
chipotle sea salt 1 tablespoon butter 2 ripe avocadoes 1 tablespoon lime
juice Sea salt 2 large cucumbers, peeled and cut into round slices
4oz gouda (shredded or cut into tiny pieces) 4oz cream cheese 1/4 green onion, chopped 1 lb bacon, diced and browned until slightly crispy
juice of half a lemon parsley (a few shakes of dried or chopped fresh) 1 tsp mustard
powder chipotle powder, couple dashes
ground cumin ground coriander garlic
powder onion
powder dried oregano ground cinnamon ground nutmeg sugar free sweetener of choice (splenda, stevia, swerve, etc.) dried onion flakes apple cider vinegar sugar free italian dressing sugar free ranch dressing sugar free caesar dressing sugar free almond butter raw almonds dijon mustard mayonnaise (sugar free) lemon
juice sundried tomatoes (dry or in oil) kalamata olives, pitted fresh garlic cloves balsamic vinegar extra virgin olive oil dried thyme almond flour canned
chipotles in adobo sauce
4 egg whites, at room temperature 1/2 teaspoon lemon
juice 1/2 teaspoon vanilla 1/2 teaspoon espresso
powder 1/4 teaspoon ground
chipotle pepper pinch of salt 3/4 cup sugar 12 oz dark chocolate, melted and cooled 1/2 cup toasted chopped walnuts
Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire - roasted tomatoes, with
juices 1 16 oz can diced tomatoes, with
juices 1 4 oz can diced green chiles, with
juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2
chipotle peppers in adobo sauce, diced 1 tsp dry minced onion 1 tsp garlic
powder 1 tsp cumin 1 tsp crushed red pepper flakes 1 tsp chili
powder 1 tsp oregano Salt and pepper to taste Sour cream (or Greek yogurt!)
WATER, DRIED ANCHO CHILIES, SOYBEAN OIL (TBHQ AND CITRIC ACID ADDED TO PROTECT FLAVOR), TOMATO PASTE, 2 % OR LESS OF SALT, LIME
JUICE CONCENTRATE,
CHIPOTLE POWDER, SPICES, GARLIC
POWDER, SUGAR, XANTHAN GUM, CITRIC ACID, POTASSIUM SORBATE (A PRESERVATIVE).
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2
chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili
powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer
juice of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon
juice 1/4 cup apple
juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons sea salt, or to taste ¹ ⁄ 8 teaspoon ground black pepper Pinch of cayenne pepper 1/4 teaspoon
chipotle chile
powder, or 1/2 teaspoon chili
powder (optional) 1 tablespoon coconut oil or olive oil (optional) 2 teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
1 tablespoon extra virgin olive oil 1 large yellow onion, chopped 1 yellow bell pepper, diced 4 garlic cloved, minced 2 (15 ounce) cans black beans, rinsed and drained 2 cups low - sodium vegetable broth 2 (14.5 ounce) cans diced tomatoes with chiles, including
juices 1 tablespoon
chipotle chile in adobo sauce, minced 2 teaspoons chili
powder 1/2 teaspoon dried oregano salt and / or pepper, to taste
for pilaf: 2 - 3 cups cauliflower florets, most of the stem removed
juice of 1 lime 1 tbsp extra virgin olive oil 1/4 cup raw pumpkin seeds + extra for garnish handful of chopped almonds 1/2 tsp dried
chipotle powder salt and pepper 2 sprigs of mint, leaves chopped
To the bowl, add the pumpkin seeds, almonds, lime
juice, olive oil,
chipotle powder, salt and pepper.
3 dried
chipotle peppers 3 dried allspice berries, ground (or 1/2 teaspoon ground allspice) 1 tablespoon mustard seeds, ground (or 1 tablespoon mustard
powder) 1 clove, ground (or a pinch of ground clove) 1 teaspoon turmeric 1/2 teaspoon red curry
powder 1 teaspoon ground black pepper 1 tablespoon canola oil 2 cloves garlic, minced 1 shallot, chopped 1/2 inch piece ginger, peeled and chopped 5 habaneros, finely chopped 1/2 mango, chopped 2 tablespoons white vinegar 3 tablespoons light brown sugar 1 tablespoon blackstrap molasses 1/4 cup pineapple
juice
3 egg yolks 1/2 clove garlic 1/2 tsp
chipotle powder 1 / 2T maple (optional) 1 / 2T dijon
Juice half lemon 3 tablespoons roasted red peppers S and P 2/3 cup avocado oil
2 tablespoons olive oil 1 red onion, diced 4 cloves garlic, minced 1 tablespoon coriander seed, crushed 2 teaspoons dried oregano 3
chipotles, seeded and chopped 1 1/2 lbs sweet potatoes (2 average sized), peeled and cut into 3/4 inch pieces 12 oz brussels sprouts, quartered lengthwise (about 2 cups) 2 teaspoons ground cumin 3 teaspoons new mexico chili
powder (or other mild chili
powder) 1 32 oz can crushed tomatoes 1 cup water 1 16 oz can pintos, rinsed and drained (about 1 1/2 cups) 1 1/2 teaspoons salt Fresh lime
juice to taste (about one lime was good for me)
Prepare the wing sauce by measuring the butter, hot sauce, smoke paprika,
chipotle chili
powder, salt, pepper and lemon
juice into a small sauce pan.
One 26 oz container Pomi chopped tomatoes 1/4 cup finely chopped red onion 2 tablespoons chopped pickled jalapenos 1 garlic clove, minced 1 teaspoon salt 1 teaspoon agave 1/4 teaspoon coriander 1/2 teaspoon chili
powder 1/4 teaspoon cumin 1 teaspoon lime
juice A few dashes
chipotle Tabasco sauce
For the burgers, combine the almond flour, egg, 2 minced garlic cloves, cumin, coriander, chili pepper,
chipotle pepper, mustard
powder, 1 tablespoon chopped cilantro, 1/2 tablespoon lime
juice, minced red onion and 1 tablespoon minced Serrano pepper.