Sentences with phrase «of adobo sauce»

You can also use 1 - 2 tablespoons of adobo sauce from a can instead of the powder.

For the filling: 1 butternut squash, cut in half lengthwise, seeds scooped out 2 small yellow onions, trimmed and cut into eighths Olive oil 1/2 chipotle pepper from a can of chipotles in adobo, chopped (1 tablespoon), plus 1 teaspoon of the adobo sauce from the can 1 clove garlic, minced or run through a microplane 1 tablespoon olive oil 1 1/2 teaspoons lime juice 1/2 teaspoon salt

If you don't like a lot of heat and spice, you may want to cut back on the amount of adobo sauce.

I did not find this overly spicy: I used 2 poblano chili, about 6 - in long each; 3 zucchini, about 8 - in each; 1/2 cup quinoa; and because I could not find the fire - roasted tomatoes with chipoltes, I added a minced chipolte with a bit of adobo sauce instead.

Place the chiles with a little of the adobo sauce in a blender or food processor and puree until they are smooth.

Frying the tofu affects the texture by drying it out inside and crisping it on the outside, so that it can soak up all of the flavor of the adobo sauce and still hold a chewy texture after doing so.

If you aren't sure about adding that much peppers, start with half and you can always add more of the adobo sauce after the soup is blended.

For some added flavor, or to take this soup in another direction, toss the tomatoes with somewhere between a teaspoon + of adobo sauce (from can of chipotles)... more or less depending on how spicy you like your food.

Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed from the cob 1 bunch scallions, diced 2 small red onions, diced 2 cups cherry tomatoes, chopped 1 avocado, diced 1 red bell pepper, chopped fresh dandelion greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice of one lime 1 chipotle chile (diced) & a couple spoons of adobo sauce a couple small spoons of mustard

1 medium mango, diced 1 garlic clove, minced or pushed through a press 1/2 small red onion, finely diced 1 lime, juiced 1 small canned chipotle pepper, minced * 1 tbsp of adobo sauce (juice from can) * 1/2 tsp salt fresh cilantro, roughly chopped (optional)

It definitely saves time and the addition of the adobo sauce lends an extra depth of flavor.

Tip: to best access the measure of adobo sauce needed in the recipe, gently remove the chilies to a separate container.

It's especially delicious if you add a touch of adobo sauce and a chopped chili for a slightly smokey flavor, or you can add a little jalapeño if you want to turn up the heat a bit.

I would like to make a double batch of the Adobo sauce.

Stir a spoonful of adobo sauce, fresh lime juice, and chopped cilantro into sour cream or Greek yogurt for a dipping sauce.

The blend of adobo sauce, chipotle and green chilies give these enchiladas more than just a little heat.

The wood - burning stove is sizzling with the sweet aroma of adobo sauce, a soy based blend of garlic and spice that is a staple of the Philippines.

Add the chipotles and 1/2 tablespoon of adobo sauce from the can and the chutney to a blender.

For extra-spicy chipotle baked tofu, increase the amount of adobo sauce.

If that sounds intimidating to you, bear with me; all it involves is blending soaked cashews with a bit of water, some lime juice, and a bit of adobo sauce from a can of chipotle chiles.

Taste and determine whether you want to add the remaining teaspoon of adobo sauce.

It really enhances the flavors of the adobo sauce and chipotle peppers.

Stirring in a few tablespoons of adobo sauce to make it a Chipotle Loaded Potato Soup also wouldn't be a terrible idea.

I added 2 whole chipotle peppers with seeds plus 2 teaspoons of the adobo sauce.

In a medium sauce pot combine the orange juice, balsamic vinegar, honey, tomato paste, minced chipotle chiles + 1 tablespoon of the adobo sauce, cumin, olive oil and a pinch of salt and pepper.

Ingredients Barbacoa - 4 lbs beef brisket (or beef chuck roast will also work)- 2 Tbsp vegetable oil - 3 chipotle chilis in adobo, chopped (Plus 3 tablespoons of adobo sauce)- 1 cup beef broth - 3 garlic cloves - 1 1/2 Tbsp ground cumin - 1 Tbsp dried oregano - 1 tsp salt, then more to taste - 1 tsp ground black pepper - 1/4 tsp ground cloves - 1/4 cup fresh lime juice

If you want a little extra heat, mix in a bit of the adobo sauce.

You can make adobo mayo by adding one teaspoon of adobo sauce to some light mayonnaise.

The amount of chipotle was perfect for my boyfriend and I. Basically I put one chipotle in it, with some of the adobo sauce.

of the adobo sauce, 1/4 tsp.

Chop up 2 to 3 chipotle peppers (depending on how spicy you want the dish) and use 2 tablespoons of the adobo sauce.

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.

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

If you want to add another layer of flavor, you can add a teaspoon of adobo sauce to give this salsa a smoky flavor and a little extra heat.

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

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

Place 1 whole can of the black beans with liquid in a food processor with chipotle and 1 teaspoon of the adobo sauce.

Shred the chicken and toss with a sweet and spicy mixture of honey, chipotle chiles minced with some of their adobo sauce, a little garlic, and oil.

Mince the chipotle peppers and add them to the skillet along with a tablespoon of the adobo sauce.

I subbed kidney beans for a couple ounces of cod since I had it on hand; fried that first with lemon juice and some of the adobo sauce.

If you're not into smoky flavor, I would recommend decreasing the amount of adobo sauce.

2 chipotle chiles, rehydrated, seeds and stems removed, or substitute 2 chipotle chiles in adobo sauce plus 2 teaspoons of adobo sauce 1/2 cup prepared mayonnaise 1/2 cup sour cream 1/2 teaspoon dried cilantro flakes

or more, depending on how spicy you want it, of the adobo sauce from the canned chipotle.

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

1 1/2 cup uncooked white rice 1 28 oz can plum tomatoes, tomatoes chopped, liquid reserved 2 tablespoons extra virgin olive oil 6 medium garlic cloves, crushed 1 large onion, chopped 2 chipotle peppers in adobo sauce, chopped, plus 1 additional teaspoon of adobo sauce 1 tablespoon + 1 teaspoon cumin 2 teaspoons chili powder 2 15.5 oz cans of black beans, drained and rinsed 1 cup vegetable broth or water 1 bunch chopped fresh cilantro leaves