Love your addition
of the dried chipotle pepper, that's a great idea.
I loves chipotle peppers, and keep an entire jarful
of dried chipotles in my spice collection.
Q: Dave, I brought 2 pounds
of dried chipotles back from a trip to Austin.
Not exact matches
You could use smoked paprika and regular
dried chilli to get smoky spiciness instead
of chipotle —
chipotle chilli is made from smoked,
dried jalapenos!
Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix
of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons
dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup water
It was full
of my favorite cooking spices - turmeric, coriander, cumin, fennel, cardamom, black pepper,
dried herbs - oregano, basil, parsley, olive oil, and chilies -
dry red chilies,
chipotle, and even some paprika.
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.
Ingredient Substitution: If you don't have all the
dried peppers on hand, just substitute 3 tablespoons
of regular chili powder for the ground pasilla,
chipotle, and New Mexico chili peppers.
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.
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.
Plenty
of chipotles (smoked jalapenos sold both
dry and canned) are used too, as well as the many other
dried varieties available.
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
Your basic process is sound... but sometimes I marry the sumptous buttery flesh with a pinch
of cumin and crushed
dried chipotle pepper.
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.
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 garnish
Dry chipotles or
chipotle powder to taste (optional) Salt 1/4 to 1/2 tsp
of dry oregano Fresh Parsley or cilantro for garnish
dry oregano Fresh Parsley or cilantro for garnishing
dried oregano Light pinch or sprinkle
of cayenne pepper or
chipotle chili pepper (optional)
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.
1 cinnamon stick 1 whole nutmeg, halved 1 stalk lemongrass, chopped 2 cardamom pods 1 one - inch piece
of fresh ginger, peeled and chopped 2
dried chipotle chilis 1/4 cup extra-virgin olive oil 1 large leek, white and pale green parts, rinsed and finely chopped 3 pounds butternut squash, peeled and cut into 1 - inch cubes 1 cup drained canned or jarred chestnuts, chopped 2 tablespoons chopped fresh sage 8 cups water
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
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon
chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon
dried oregano 1/2 teaspoon
dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked beans
of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
Ingredients: 1 cup water 3 carrots, chopped 3 stalks celery, chopped 1 large onion, chopped 2 cloves
of garlic, chopped 3 cups
of shredded cabbage 2 teaspoons Garam Masala 2 teaspoons
of Madras Curry 2 teaspoons
of garlic powder 2 teaspoons
of turmeric 2 teaspoons
of paprika 1 teaspoon
of smoky paprika 1/2 teaspoon
of medium hot smoky
chipotle powder (more if you like it hot, less if not) 2 cups baked butternut squash 12
dried apricots (stewed or cooked) 1 cup coconut milk 2 cups water or vegetable stock (more for thinner sauce) 1 pound marinated tempeh *, cubed 1 large potato, cubed 1 package (12 ounces) frozen peas or 12 ounces fresh peas.
I happened to have a larder filled with
dried chilis, so I picked a variety
of mild / mediums: New Mexico, guajillo, cascabel,
chipotles, ancho.
When I saw this recipe, I had just bought a dollar bag
of tomatoes, and I was excited to try out the new pasta maker I got for Christmas... so I put the
chipotle tomato sauce over sun -
dried tomato - cilantro linguine!
1 1⁄2 cups
dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece
of kombu 2 cups chopped yellow onion 1 teaspoon
chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch
of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
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
I love the intense, smoky flavor
of chipotle peppers, which are actually
dried and smoked jalapeños.
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
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.
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).
To celebrate her growing international success and gospel
of eating healthier, I decided to make her recipe for baked sweet potato fries with a succulent dipping sauce
of Greek yogurt,
chipotle, sun -
dried tomatoes and a touch
of maple syrup.
Rich and creamy with a touch
of heat from the smoky
chipotles and just enough sweetness from the sun -
dried tomatoes and maple syrup, this dipping sauce is a stand - out accompaniment for baked sweet potato fries.
This long - running stand will bowl you over with its selection
of dried chiles:
chipotle, serrano, costeño, guajillo, ancho, árbol, puya, and seemingly a thousand others.
Of medium heat, it is called
chipotle in its
dried, smoked form.
black beans: 3 smashed whole garlic cloves, 1 chopped onion, 1
dried chile
of choice or canned
chipotle pepper en adobo, and 1 big fresh sprig
of oregano or epazote or 1 teaspoon
dried mexican oregano.
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
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
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.
Ingredients: 2 - 2.5 pounds skinless, boneless chicken (breast, thighs or a combination) 1 small onion, sliced thin 4 cloves garlic, minced 2 cups bell peppers, sliced 1 tsp kosher salt 1 tsp ground coriander 1 tsp
dried oregano 1/2 tsp cumin 1/2 tsp
chipotle chili powder 14.5 oz can
of diced tomatoes
Anonymous: Ground
dried chipotle chilies would work as a substitute, otherwise you can get the heat by using pretty much whatever form
of chili that you do have, say cayenne, and then if you want the smokiness from the
chipotles, add some liquid smoke.
Sun
Dried Turkey Pesto Wraps - delicious juicy Jennie - O turkey breast amongst layers of chipotle jack cheese, avocado and sun dried pesto for the perfect lunch, snack or di
Dried Turkey Pesto Wraps - delicious juicy Jennie - O turkey breast amongst layers
of chipotle jack cheese, avocado and sun
dried pesto for the perfect lunch, snack or di
dried pesto for the perfect lunch, snack or dinner!
Ingredients: 2 cups pine nuts 1 1/2 cup water Juice
of 1 lemon 1 Roma tomato 1 large
dried chipotle pepper 2 tsp.
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.
Yummy add - ins: Try roasted garlic, rosemary or any fresh or
dried herbs, grainy Dijon,
chipotle powder, or any kind
of spices you like.
I didn't have a can
of fire - roasted tomatoes, so I used fresh tomatoes, some
dried chipotle powder, and some liquid - y jarred salsa to make up for the lack
of extra juice.
Sun
Dried Turkey Pesto Wraps - delicious juicy Jennie - O turkey breast amongst layers of chipotle jack cheese, avocado and sun dried pesto for the perfect lunch, snack or di
Dried Turkey Pesto Wraps - delicious juicy Jennie - O turkey breast amongst layers
of chipotle jack cheese, avocado and sun
dried pesto for the perfect lunch, snack or di
dried pesto for the perfect lunch, snack or dinner!
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
For the BBQ sauce, I used organic tomato sauce, apple cider vinegar (red wine or rice vinegar can work here), Pyure Organic Stevia Blend for added sweetness without the sugar (can sub one quarter cup honey, maple syrup, brown sugar, or cane sugar), molasses for richer flavor (can sub for dark brown sugar or maple syrup), Worcestershire sauce for savory «tang» (can sub one tablespoon apple cider vinegar plus half a tablespoon
of coconut aminos), liquid smoke (can sub smoked paprika or
chipotle seasoning), and
dried spices (mustard powder, onion powder, garlic powder, and cayenne).