I use
dried chipotle peppers for the smoky flavor usually supplied by bacon, and sweet potatoes and butternut squash for a more nutritious and flavorful replacement for white potatoes.
Chipotle Adobo Sauce,
dried chipotle peppers cooked with aromatics, vinegar, and spices to make a thick, lush, smokey sauce which is used many ways in cooking.
If you can't find chilis in adobo in your area, you can make your own
from dried chipotle peppers (or other peppers of choice) or even fresh peppers.
The sauce definitely has a kick to it, so if you want something less spicy, you're going to want to cut down on
the dried chipotle peppers.
Love your addition of
the dried chipotle pepper, that's a great idea.
Soak
the dried chipotle peppers in warm water for 1 hour.
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
Anyway, I'm new to
dried chipotle peppers, but I found them without trouble in the produce section.
Ingredients: 2 each dried New Mexico chili pods 3 each dried chili de arbol pods 3 each dried ancho chili pods 1
each dried chipotle pepper 1 tablespoon coriander seeds (whole) 1 tablespoon cumin seeds (whole) 1 tablespoon dried oregano 1 tablespoon garlic powder 1 teaspoon smoked paprika
If you prefer not to use bacon, adding
a dried chipotle pepper is a nice smokey addition to the broth during cooking.
All you need to get is
dried chipotle peppers.