Salt to taste Soak
the dried chipotles in warm water for 1 hour.
I loves chipotle peppers, and keep an entire jarful of
dried chipotles in my spice collection.
Not exact matches
4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3
chipotle chiles
in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon
dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
A specialized
dried chile that has become quite popular
in chilis is the
chipotle, a smoke -
dried red jalapeño that adds a distinctive, smoky flavor.
I did toss
in a little cumin and used
chipotle en adobo since I didn't want to make a run to the store for the
dried chiles.
HS: Hi Jason - I think I'd go with a based of all
dried chiles BUT, stirring
in a bit of chopped canned
chipotle or the adobo sauce might add a nice finishing flavor.
In case you're wondering,
chipotles are smoked and
dried red jalapenos.
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.
Soak the
dried chipotle peppers
in warm water for 1 hour.
A tasty way to reconstitute
dried chipotle chiles is to place them
in a bowl and cover them with cider vinegar.
There are five keys to the quality of the homemade
chipotles: the maturity and quality of the pods, the moisture
in the pods, the type of wood used to create the smoke, the temperature of the smoke
drying the pods, and the amount of time the fruits are exposed to the smoke and heat.
If using
dried chipotles, be sure to soak them first
in water to soften them.
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
2 - 3
dried smoked chiles (I used smoked serranos) but I suspect
dried chipotles or even one or two
chipotles from the can (
in adobo sauce) would work nicely
* I used canned
chipotles that came
in a rich smoky sauce;
dried are also great but they are often a little hotter so taste as you go.
5 ears of corn
in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if
dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced
chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste
I felt that this texture would be best showcased
in a delicious healthy veggie burger, using an umami - rich marinade flavoured with smoked
chipotle chilli,
dried shiitake mushroom, plenty of fresh garlic and soy sauce.
I didn't have any
dried chipotle's, but did have an excellent
dried hot pepper mix, that just put several spoons
in a small pot of water and cooked as directed, then put it through a strainer.
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.
In a
dry saucepan, add the ancho chili, 1 teaspoon
dried oregano, 1 teaspoon ground cumin and 1/2 tablespoon ground
chipotle pepper.
You can find these
in the Latin section of any big grocery store, or you can use regular
dry chipotle chili pepper powder, or a combination of smoked paprika and cayenne pepper
in place.
I've actually never found it
in my standard grocery stores here
in Canada, but I've made it (or at least a tasty approximation) by soaking 5 or 6
dried ancho or guajillo chilies
in hot water (I get mine from a Latin American grocery store
in Toronto, but I bet you could use
dried cayennes
in a pinch, which seem to be more common), draining them, and blending them with toasted cumin seed, coriander, garlic, sundried tomatoes, and sometimes a tablespoon or so of
chipotles in adobo sauce.
Filed Under: Beef, Pork, Soup Tagged With: beer, black beans, chili powder,
chipotle chili
in adobo, crushed tomatoes, cumin,
dried oregano, garlic, ground beef, ground pork, kidney beans, olive oil, onion, paprika, red bell pepper, whole tomatoes
1 white onion, peeled and halved 1 jalapeno pepper 1 serrano pepper 45 ounces unsalted cooked white beans, drained and rinsed (about 5 cups) 1
chipotle chili pepper, canned
in adobo sauce + 2 teaspoons sauce 2 tablespoons all - purpose flour 4 cups organic, unsalted chicken stock 6 teaspoons olive oil (or other oil) 10 garlic cloves, minced 1 teaspoon
dried oregano 1 teaspoon ground coriander 1 tablespoon ground cumin 1 lb.
1 cups
dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons
chipotle hot sauce (can substitute chopped
chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I used black and kidney but any are fine!
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
When ripened and smoke -
dried, the chile transforms into
chipotle peppers, which can be canned
in adobo sauce or left
dried and pulverized to a powder.
1 pound
dried Goat's Eye beans (or substitute another bean such as Great Northern, Jacob's Cattle, Yellow Indian Woman or Yellow Eye) 2 small
dried pasilla chiles (or substitute ancho chiles) 2 tablespoons olive or organic canola oil 1 large yellow onion, diced 2 cloves garlic, minced 2
chipotle chiles
in adobo sauce, finely chopped 4 to 6 fresh ripe plum tomatoes, peeled and chopped — about 1 cup (or substitute 1 cup canned tomatoes, well chopped) 1 tablespoon Dijon mustard 1/4 cup dark brown sugar 1/4 cup molasses 1/4 cup cider vinegar 3 shakes Tabasco sauce 1/2 teaspoon salt, more to taste
Makes 8 servings 2 tablespoons olive oil1 cup celery, chopped1 cup onion, chopped1 cup green bell pepper, chopped3 cloves garlic, minced2
chipotle peppers *, finely chopped1 can (28 ounces) no salt added fire - roasted diced tomatoes1 can (15 ounces) low - sodium black beans1 can (15 ounces) reduced - sodium cannellini beans2 cups reduced - sodium vegetable broth1 / 2 cup Grape - Nuts cereal1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon
dried oregano3 / 8 teaspoon salt1 / 2 teaspoon
dried thyme leaves1 / 4 — 1/2 teaspoon red pepper flakesFreshly ground black pepper, to taste Heat oil
in a large Dutch oven over medium - high heat.
Whether
dried or canned
in adobo sauce,
chipotles quickly infuse every dish with smoke and spice.
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
Ingredients 4 cups low - sodium vegetable broth 2 (14.5 oz) cans low - sodium fire roasted diced tomatoes 2 tsp olive oil 1 medium red onion, chopped 4 cloves garlic, minced 1 poblano pepper, cut
in half, seeds removed 1 red bell pepper, cut
in half, seeds removed 1 jalapeno, cut
in half and seeds removed 1 cup
dry quinoa 1 Tbsp paprika 1/2 tsp
chipotle chili powder 1/2 tsp ground coriander 1/2 tsp ground cumin 2 bay leaves pinch ground cinnamon 1 avocado, cut into 1/2 inch cubes 1 lime, cut into wedges (I forgot the lime!)
I love the smokey flavor of
chipotle chilies, so I use both canned
chipotle in adobe as well as some
dried ground
chipotle chili pepper.
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!)
3 tablespoons ground flax seeds 1/2 cup warm water, mixed
in bowl 3⁄4 cup bread crumbs (try gluten - free) 1 cup oat flour 1 cup corn, drained well 1 cup mashed cooked black beans 1/3 cup chopped walnuts 1/4 cup finely chopped cilantro 2 tablespoons dehydrated onion granules 1 tablespoon garlic granules 1 tablespoon tamari 2 teaspoons chili powder 1 1⁄2 teaspoons ground cumin 1 teaspoon
dried oregano 1⁄4 teaspoon
chipotle powder 3⁄4 teaspoon sea salt 1⁄4 teaspoon ground black pepper
1 pound small red beans 2 tablespoons olive oil 1 large onion, diced 6 cloves garlic 3 medium green peppers chopped 3 stalks celery, chopped 2 bay leaves 1/2 teaspoon ground sage 1 teaspoon
dried oregano 2
chipotle peppers (from canned
chipotles in adobo), finely chopped 1/4 teaspoon cayenne pepper 3 cups vegetable stock 2 - 3 cups water 1 tablespoon vegan and / or gluten - free Worcestershire sauce 1/2 cup chopped scallions, for garnish Cooked rice, for serving Tabasco sauce, for serving
Of medium heat, it is called
chipotle in its
dried, smoked form.
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
1/3 cup sugar 1/2 cup water 2 cups refrigerated pomegranate juice (such as Pom) 2 cups low - salt chicken broth 4 large
dried New Mexican chiles, stemmed, seeded, torn into 1 - inch pieces 1 1/2 teaspoons adobo sauce from canned
chipotle chiles
in adobo * 1 1/2 teaspoons balsamic vinegar 1/8 teaspoon ground cumin (not toasted) Coarse kosher salt
4 beef fillets, 1 to 2 inches thick Olive oil 1 onion, chopped 3 cloves garlic, minced 2 tablespoons vegetable oil 3 canned
chipotle in adobo chiles 1 medium tomato, peeled and seeds removed, chopped 1/2 teaspoon Mexican oregano 1/2 teaspoon sugar 1/2 teaspoon freshly ground black pepper 2 cups beef broth 1 cup
dry red wine
• 3
dried chipotle chiles (or more, to taste) • 1 cup boiling water • 1 1/2 tablespoons vegetable oil • 1 medium onion, chopped fine • 2 cloves garlic, minced • 2 red bell peppers, quartered, seeds removed • 2 onions, sliced thickly • 3 tomatoes, cut
in half • 2 cups ketchup • 1/4 cup Worcestershire sauce • 1/4 cup red wine vinegar • 1/4 cup brown sugar
Try: The «Hot Vegas» sandwich (vegan)
in rye bread, with hummus, tofu, avocado, sun -
dried tomatoes,
chipotle, spinach and red onions.
I had to make a few small adjustments — I used only 1 TBSP of oil to lower the calories, kidney beans instead of pinto (they were cheaper), regular chilies instead of
chipotles (you can't get
chipotles in adobo here
in the UK unless you order them online... You can get the
dried ones a little more easily, but I already had fresh chilies on hand), coriander powder instead of seeds since I had no seeds, and I added a dash of liquid smoke to make up for the lack of
chipotle smoke.
Technically,
chipotle peppers are
dry, but most people buy them
in a can where they come already pickled and with an adobo sauce that includes herbs and spices.
Puree the oil, lime juice and zest,
chipotle chilies, adobo sauce, cumin and garlic
in a blender or food processor until smooth, place the salmon on foil on a baking sheet, pat
dry, season with salt and pepper, spread on the
chipotle mixture and bake
in a preheated 400F / 200C oven (or barbecue) until just cooked, about 10 - 15 minutes.
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.
1/2 cup water 1 pear, cut
in small pieces 6 - 8
dried figs, chopped
in small pieces 1/2 teaspoon madras curry powder 1/2 teaspoon
chipotle powder 2 cups cooked adzuki beans or other small black, red or pink bean
1/2 cup water 1 pear, cut
in small pieces 6 - 8
dried figs, chopped
in small pieces 1/2 teaspoon madras curry powder 1/2 teaspoon
chipotle powder 2 cups cooked adzuki beans or other small black, red...
Yummy add -
ins: Try roasted garlic, rosemary or any fresh or
dried herbs, grainy Dijon,
chipotle powder, or any kind of spices you like.
For the Soup 10 cups water 16 ounces
dried black beans 2 bay leaves 1 handful of cilantro stems, tied together with kitchen twine 4 cloves of garlic, roughly chopped 2 stalks of celery, chopped 1 large onion, chopped 2 medium carrots, chopped 1
chipotle chile
in adobo, chopped, plus 1 tablespoon of the adobo sauce 1 teaspoon ground cumin 1/2 teaspoon coriander salt and pepper to taste