Sentences with phrase «using dried chipotles»

If using dried chipotles, be sure to soak them first in water to soften them.

I use dried chipotle peppers for the smoky flavor usually supplied by bacon, and sweet potatoes and butternut squash for a more nutritious and flavorful replacement for white potatoes.

When I first made this recipe I used dried chipotle chiles which made it spicier and provided more flavor.

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!

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.

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

For the spicy marinade it's best to use ground chipotle pepper (dried smoked red jalapeno) made by McCormick.

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.

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.

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 chipotle chiles so I used additional dried spices - ancho chile powder, cumin, and dried cilantro since I didn't have coriander.

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.

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 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!

I didn't have dried ancho chiles so I used chipotle.

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.

1 to 2 ounces whole, dried chilis, 6 to 8 pods (guajillo, New Mexico, cascabel, ancho, chipotle are nice; add a chile de arbol for heat - I used 2 guajillos, 2 anchos, and 1 chipotle)

I used anchovy paste and dried New Mexico red chiles and chipotle chiles.

Ingredients 1 8 - ounce can reduced - sodium tomato sauce 1 4 - ounce can chopped green chiles, drained 3 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp sweet paprika 2 Tbsp tomato paste 1 Tbsp Worcestershire sauce 2 tsp dry mustard 1 tsp ground chipotle chile powder 1 tsp Kosher salt (only use 1/2 if using regular table salt) 1/4 cup brown sugar 3 cloves garlic, minced 2 pounds boneless, skinless chicken breasts 1 small onion, roughly chopped

1 large chipotle chile en adobo (more or less depending on your spice level) you can used dried, toasted + soaked anchos here too

A chipotle is a jalapeño that has been smoked and dried, typically using a wood smoker.

If you prefer not to use bacon, adding a dried chipotle pepper is a nice smokey addition to the broth during cooking.

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.

I used sun - dried chipotles and it came out quite spicy (good for us)!

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.

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.

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).