Take a small spoon and scrape 3
tablespoons of adobo paste from the jar, trying to avoid as much oil as possible.
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.
Ingredients Chipotle Cream: -2 large chipotle peppers in adobo sauce, finely chopped, plus 3
tablespoons of adobo sauce -1 garlic clove, minced -1 / 2 cup of sour cream -1 / 3 cup of mayo
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.
Mince the chipotle peppers and add them to the skillet along with
a tablespoon of the adobo sauce.
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
Not exact matches
Burgers -1 pound
of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely chopped, about a
tablespoon of reserved
adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt & pepper - Pepper jack cheese - Red onion, thinly sliced into rings -3 jalapeños, sliced - honey - Slider buns
I added about 1
tablespoon of enchilada sauce to the sweet potato nacho sauce instead
of the pepper in
adobo (didn't have it) and added a few
tablespoons of nutritional yeast for a more «cheesy» flavor.
1 large onion, diced 2 - 4 cloves garlic, diced 2
tablespoons chipotle in
adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1
tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4 cups
of chicken stock 1 15 - oz canned tomatoes, diced 1 cup corn 1/2 cup cilantro, chopped 1 - 2 limes, juiced
Ingredients honey chipotle chicken 1 pound boneless, skinless chicken breasts Sprinkle
of salt and pepper 1/4 cup olive oil 3
tablespoons adobo sauce, from a can
of chipotles in
adobo 2
tablespoons honey 2
tablespoon dijon mustard 2
tablespoons chopped fresh cilantro 4 garlic cloves, minced
2
tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks
of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper in
adobo sauce (1/4 c.) 1 - 2
tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound
of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can
of whole tomatoes in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur
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
Ingredients: For the meatballs: 1 pound ground chicken breast 1 3/4 cups grated zucchini (roughly 1 7 - to 8 - inch zucchini grated on the large holes
of a box grater) 2 garlic cloves, grated or finely minced 1 chipotle pepper canned in
adobo 2 teaspoons
adobo sauce from the chipotle can 1/2 teaspoon ground cumin 1 teaspoon kosher salt 2
tablespoons white chia seeds (I like white chia seeds for aesthetic purposes, but black will also work!)
Ingredients: 1 rasher bacon (8 ounces) 1 pound cavatappi pasta 1/2 cup unsalted butter 1/2 cup flour 2 1/2 cups 2 % milk 1/2 cup half and half 3 cups shredded cheddar cheese, divided (I like to use a blend
of mild and half sharp cheddar, but it's up to you) 4 slices American cheese 3 chipotle peppers in
adobo, chopped 2
tablespoons adobo (from the chipotle pepper can) 2 oz barbecue flavored Pop Chips (or barbecue potato chips
of your choice), crushed
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.
Drizzle olive oil over all the pieces (about 2
tablespoons each), followed by a sprinkling
of Adobo (about 1
tablespoon for each sheet).
The Angry Hillbilly Sweet Potatoes in
Adobo sauce Put 3
Tablespoons of Butter cut up into pieces into a 9X13 baking dish.
1/2
of a 4 - pound spaghetti squash, with the seeds scraped out Water for the baking pan 2
tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in
adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4 teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2
tablespoons extra virgin olive oil
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
Chipotle - tomato sauce: 2
tablespoons extra-virgin olive oil 2 big pinches
of red pepper flakes 2 pinches
of salt 1 large clove garlic, chopped 1 14 - ounce can crushed tomatoes 1
tablespoon fresh oregano leaves 1 1/2
tablespoons adobo sauce from a can
of chipotle peppers
I also topped it with chipotle ketchup (no - sugar ketchup + 1
tablespoon minced canned chipotle in
adobo sauce + a little
of the
adobo sauce from the can.)
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
Ingredients 2 pounds red potatoes, halved 1/4 cup olive oil 1
tablespoon Red Chile Rub (see recipe) Kosher salt and freshly ground black pepper 1 large cactus leaf 1 medium red onion, thickly sliced 1 medium jicama, peeled and diced 1 teaspoon sliced pickled red jalapeño, seeded and chopped 1/4 cup freshly squeezed lime juice (2 to 3 limes) 1/4 cup extra-virgin olive oil 1
tablespoon adobo sauce (from a can
of chipotles in
adobo sauce) 1/2 cupped chopped fresh cilantro
Throw at least 1/2 cup raw cashews, 2 chiles en
adobo, and a couple
of tablespoons of water into a food processor.
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
(Note: One seven - ounce can
of chipotles in
adobo yields about 10 chiles and 1 1/2
tablespoons of sauce.)
Then add in 2
tablespoons chipotles in
adobo, pinch
of cumin, salt and pepper to taste and finish with fresh cilantro.
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
I used up a few
tablespoons of tomato paste I had froze to make homemade spicy ketchup, and a chili in
adobo (yes I froze a single chili, don't laugh) to make some yummy salsa.
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