Sentences with phrase «tablespoon chipotle chile»

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

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

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.

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 3 tablespoons hot pimentón or substitute New Mexico chile powder and chipotle chile powder in equal proportions 2 tablespoons chopped fresh flat - leaf parsley Salt and freshly ground black pepper 4 tuna steaks, 1 - inch thick 1 cup chopped red onion 6 cloves garlic, minced 2 medium tomatoes, chopped 2 red bell peppers, roasted, peeled, stems and seeds removed, and chopped 1/2 cup minced green olives Garnish: Flat - leaf parsley

Smoky Chile Marinade 4 dried chipotle chiles 1 cup hot water 8 cloves garlic 1/2 cup chopped onion 1⁄3 cup olive oil 1/2 cup dry red wine 2 tablespoons red wine vinegar 2 teaspoons Dijon - style mustard 2 teaspoons brown sugar 2 teaspoons ground chile de arbol or other ground hot chiles 1 teaspoon Worcestershire sauce The Venison 4 venison steaks or substitute beef steaks, 1 inch thick

1 tablespoon peanut oil 1 medium onion, chopped 1 tablespoon minced onion 4 cups tomato sauce 2 tablespoons finely chopped chipotle chile 1 tablespoon salt 2 cups corn kernels cut from cobs 3 cups baked, soft acorn squash (about 2 medium squashes) 1/2 cup terriyaki sauce 3 cups water 3 cups chicken stock 1 teaspoon ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1 cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons for garnish

10 dried chipotle chiles 4 mulato chiles, or substitute anchos 1/2 onion, chopped 10 cloves garlic 1 tablespoon sesame seeds 10 black peppercorns 10 cumin seeds 1/2 cinnamon stick 1 teaspoon Mexican oregano 1/2 teaspoon salt 2 tablespoons olive oil 1/4 cup tablespoon vegetable oil 1/4 cup vinegar 1 cup water

8 cloves garlic, unpeeled 2 chipotle chiles, seeds and stems removed 2 ancho chiles, seeds and stems removed 1 onion, cut into eighths 3 tomatoes, peeled and cut into quarters 3 tablespoons oil 3 cups water or Traditional European Fish Stock 8 dried shrimp 1/4 cup epazote 2 pounds fresh shrimp, shelled and deveined

1 can chipotle chiles in adobo (or 1/2 cup chipotles rehydrated in wine vinegar) 1/4 cup tomato paste 8 cloves garlic 2 tablespoons cider vinegar or lime juice 1 cup grated Parmesan or romano cheese 1 cup pumpkin seeds (pepitas) or piñon nuts, toasted 1 cup canola oil

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

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

1 cup cooked and mashed butternut squash 3/4 cup plain, unsweetened nondairy yogurt 3/4 cup water 1/2 white onion, quartered 5 tablespoons nutritional yeast flakes 1/2 cup raw cashews 3 tablespoons tapioca flour 1/2 chipotle chile in adobo sauce, plus more if desired 1 teaspoon salt

Cook's Tip: One tablespoon minced, seeded chipotle pepper in adobo sauce may be substituted for ground chipotle chile pepper.

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)

of fresh wild mushrooms 1/2 onion, Julienned 1 clove garlic, finely chopped 1 chile chipotle or deArbol 1 tablespoon of cooking oil 1 quart of chicken stock, fat removed 1 sprig of cilantro

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)

1/2 cup water 1/4 cup diced yellow onion 3 garlic cloves, pressed or minced 1/2 teaspoon seeded and diced jalapeno pepper 1 (15 - ounce) can pinto beans, drained and rinsed well, or 1 1/2 cups cooked 1 teaspoon chili powder 3/4 teaspoon ground cumin 1/4 teaspoon sea salt, or to taste 1/8 teaspoon freshly ground black pepper 1/8 teaspoon chipotle chile powder (optional) 1 teaspoon wheat - free tamari or other soy sauce (optional) 1 tablespoon finely chopped fresh cilantro

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

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)

2 Tablespoons cooking oil 1 large onion, roughly chopped 1 Tablespoon minced garlic 1 dried chipotle chile (optional) 1 Tablespoon ground cumin 1 Tablespoon fresh oregano (1 teaspoon dried) Salt and freshly ground pepper 1 large potato, peeled and roughly chopped 1 cup corn kernels (fresh or frozen) 1 cup cooked black beans 3 tomatillos, husked and cut into chunks 1 medium tomato, cored and roughly chopped 1 medium or 2 small zucchini, roughly chopped 6 cups vegetable stock or water 1/4 cup or more chopped fresh cilantro leaves 1/2 jalapeno pepper, seeded and cut into rings (optional)

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

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

3 tablespoons unsalted butter 1/3 cup minced sweet onion (Vidalia, Maui or Walla - Walla) 3 cloves garlic, minced (about 1 1/2 teaspoons) 1 cup ketchup (Heinz is what I use) 1 tablespoon Dijon - style mustard 1/4 cup apple cider vinegar 2 tablespoons Worcestershire sauce 2 tablespoons molasses 2 1/2 teaspoons hot sauce (Crystal or Texas Pete), or more if you want more bite 1/2 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 1/2 teaspoon ground chipotle chile

4 chipotle chiles in adobo, chopped fine 1 small white onion, chopped 5 medium tomatoes, chopped fine 1/4 cup finely chopped carrots 1/4 cup finely chopped celery 1/4 cup finely chopped fresh cilantro 1 cup beef broth 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 pound ground pork 1 pound ground beef 1/2 cup bread crumbs 1 / 2cup milk 2 eggs 1/4 cup finely chopped onion 2 tablespoons finely chopped fresh cilantro 1 teaspoon salt 1/2 teaspoon freshly ground black pepper

1/3 cup mayonnaise 1/3 cup sour cream 3 tablespoons red wine vinegar 1 tablespoon finely minced dill 1 teaspoon Worcestershire sauce 4 ounces blue cheese 1 teaspoon ground chipotle chile Coarse kosher salt Freshly ground black pepper

Patty - Style Habanero Chorizo 3.5 - 4 pounds diced boneless pork shoulder 1 - 3 finely chopped or minced habanero peppers (stems and guts removed; keep seeds for extra heat) 2 1/2 tablespoons sea salt 2 tablespoons ancho chile powder 1 tablespoon paprika or hot paprika 1 tablespoon cayenne pepper or chipotle powder (preferred) 1 tablespoon minced garlic 1 teaspoon freshly ground black pepper 1 tablespoon chopped fresh oregano 1 teaspoon of cumin 3 tablespoons chilled tequila 3 tablespoons chilled red wine vinegar

Chimayó Rub 2 tablespoons New Mexico ground red chile, Chimayó preferred 1 tablespoon sugar 1 tablespoon ground cinnamon 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon salt 1/4 teaspoon ground thyme Chipotle Potatoes 2 large baking potatoes 2 to 3 tablespoons milk 1 tablespoon chipotles in adobo, chopped 1/4 teaspoon garlic powder Chopped chives for garnish Salt and freshly ground black pepper to taste The Steaks Olive oil 4 New York Strip steaks

1 1/2 cups frozen raspberries 1 teaspoon lemon juice 1 tablespoon sugar 1/2 teaspoon ground chipotle chile

For the Chipotle Love Sauce: 1 cup of canola oil 12 garlic cloves 3 tablespoon chopped canned chipotle chiles in adobo sauce 1/4 cup finely chopped cilantro zest of one lime 2 teaspoon kosher salt

Eight dried ancho or chipotle chiles Oil for cooking One cup diced yellow onion (about one medium onion) Six cloves garlic, peeled and diced 2 cups chicken stock 1/2 cup white vinegar 12 cups water 3/4 cup orange juice 2 tablespoons tomato paste 1 tablespoon dried oregano 1 teaspoon freshly ground smoked black pepper 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon coarse kosher salt 1/4 cup vinegar 1/4 cup lemon juice

(Note: One seven - ounce can of chipotles in adobo yields about 10 chiles and 1 1/2 tablespoons of sauce.)

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

• elk brisket • 2 tablespoons red chile powder • 1 teaspoon chipotle powder • 1/8 teaspoon ground cloves • 1/8 teaspoon ground allspice • 1/2 teaspoon ground canela or cinnamon • 1 tablespoon brown sugar • 2 tablespoons cocoa powder • 2 cloves garlic, minced • 1/4 cup vegetable oil • 1 (3 - 5 pound) elk shoulder roast • Salt and freshly ground black pepper • 6 cups low - sodium beef stock

4 ripe Avocados halved, pitted and peeled 1 lime, juiced 1/2 cup sour cream 1/2 cup cream cheese Salt to taste 1 whole chipotle chile 1/4 lime, juiced 1/2 teaspoon salt 10 Seared Scallops or 10 Seared Shrimp (you could also grill them if you choose to) 1 tablespoon olive oil 1/4 teaspoon sea salt

• 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

• 2 quarts water • 1 tablespoon salt • 3 cups black beans, cleaned and soaked overnight • 1/2 stalk celery, chopped with leaves • 3 large dried chipotle chiles, approximately 3 ounces • 3 cups dry red wine • 1 teaspoon freshly ground nutmeg • 1 teaspoon freshly ground cinnamon • 1/2 teaspoon ground ginger • 1 tablespoon finely ground white pepper • 2 tablespoons Mexican leaf oregano • 1/2 cup chopped fresh parsley • 1 tablespoon Worcestershire sauce • 1 medium onion, chopped coarsely • 3 tablespoons chopped garlic • 1 cup domestic mushrooms, chopped • 1/4 cup extra virgin olive oil • 1/4 cup peanut oil • 1/3 cup tomato puree • 2 1/2 tablespoons red wine vinegar • 3/4 cup raw honey • Lime wedges for garnish • Coarsely chopped cilantro for garnish

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

In a bowl, toss shrimp with 1 tablespoon of oil, season with salt, pepper and chipotle chile powder.

INGREDIENTS 1 large white onion, coarsely chopped 2 bell peppers (any color), cut into 1 - inch pieces 3 tablespoons vegetable oil 1 tablespoon chili powder 1 teaspoon chipotle chile powder 2 teaspoon packed brown sugar 1 can whole tomatoes in juice (28 - ounce) 1 can black beans, rinsed and drained (19 - ounce) 1/2 cup water 2 cups cooked turkey, cut into 1 - inch pieces