CHIPOTLE PUREE
Chipotles are jalapeno chiles that have been slowly dried over smoke. This puree gives an authentic mexican flavour to many dishes. Use the substitute if you can as it's just as good. From the Fresh Mex cookbook.
Provided by dale7793
Categories Sauces
Time 55m
Yield 1/4 cup
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a saucepan over high heat.
- Bring to the boil, decrease heat to medium low and simmer for 30-45 minutes.
- Remove from the heat and cool completely.
- Puree the mixture in a blender until smooh.
- Store in an airtight container for up to 3 days.
- If you can buy cans of chipotles en adobo (chiles marinated in a saucy paste of vinegar and spices) you can just puree that as a substitute.
Nutrition Facts : Calories 6341.1, Fat 222.9, SaturatedFat 31.1, Sodium 27364.7, Carbohydrate 1102.3, Fiber 49.8, Sugar 1005.6, Protein 55
CHIPOTLE PEPPER PUREE
Chipotle peppers are jalapeno chilies that have been smoked and dried. Their smoky heat is delicious brushed over tortillas and pizzas, and carefully added to soup and stews. A little will go a long way. The puree will keep almost indefinately; if you know you'll be storing it a long time, cover the puree with a thin layer of oil. Enjoy! Adapted from Field of Greens restaruant cookbook.
Provided by Sharon123
Categories Sauces
Time 5m
Yield 1 cup, about
Number Of Ingredients 2
Steps:
- Take the contents of the can and puree in a blender or food procesor. Be careful handling chipotles and remember that a little of this smoky chili puree will go a long way.
- Store in the refrigerator until needed in a jar with tight lid.
- The puree will keep almost indefinately when covered with a thin layer of oil(I prefer olive oil).
CHIPOTLE PUREE AND CHAYOTE SLAW
Steps:
- CHIPOTLE PUREE: In a skillet coated lightly with oil, brown the onions and season. Add the juice, chipotles, sugar and sage. Cook for 3 to 4 minutes then transfer to a blender. Blend on high speed and drizzle in the oil. Check for seasoning.
- CHAYOTE SLAW: In a mixing bowl, whisk together the juices and mustard. Whisk in oil and season. Toss with chayote and chives. Season with salt and pepper.. This should be done 10 minutes prior to serving.
- PLATING On a plate, slice open tamale, and push open. Ladle on some short ribs and top with slaw. Drizzle sauce around.
- Drink Recommendations Rombauer, Merlot, Napa Valley, 1996 Domaine des Aubuisieres, Vouvray, 1998 Shanghai Beer
HOT PIMENTO CHEESE DIP
While pimento cheese is perfect as a spread, it also makes a darn good queso-like dip. This version is smooth and velvety, with a kick of chipotle smoke.
Provided by Polina Chesnakova
Categories Hors D'Oeuvre Appetizer Dip Cheese Cream Cheese Cheddar Hot Pepper Mayonnaise Garlic Vegetarian Wheat/Gluten-Free Soy Free Tree Nut Free Peanut Free Cocktail Party Super Bowl
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Chipotle pepper purée:
- Put the chipotle peppers and adobo sauce in a small food processor or blender and blend until the mixture turns into a smooth purée. Set aside. The chipotle purée can be made in advance, stored in an airtight container, and refrigerated for up to 2 months.
- Pimento cheese and assembly:
- On a cutting board, sprinkle the garlic with a large pinch of salt and gather it into a small mound. Holding the blunt side of the knife with both hands, press and scrape the knife's sharp end, holding it at a slight angle, across the garlic mound to flatten it. Repeat, dragging it across the garlic, until you have a smooth paste. Set aside.
- In a small bowl, mix the cornstarch and 1½ tsp. of the evaporated milk into a slurry. Pour the rest of the evaporated milk into a medium saucepan and stir in the slurry. Bring to a boil over medium-high heat, whisking constantly. Turn the heat to low and add the Cheddar gradually by the handful, stirring until the Cheddar is melted and the mixture is smooth. Add the cream cheese and whisk until it melts. Stir in the mayonnaise, pimento peppers, 1½ tsp. of the chipotle purée, and the garlic paste. Season with salt. Transfer to a serving bowl or keep it warm in a slow cooker and serve immediately.
- To reheat the sauce, microwave it, stirring every 30 seconds, until fully melted.
PUMPKIN CHIPOTLE SOUP
This is a wonderful, quick soup that works as a main dish with a compliment of cornbread, or as a great accent dish with your Mexican favorites! Even my kids gobble this one down! Garnish with shredded Monterey Jack cheese and freshly chopped cilantro. This soup holds well in a slow cooker set on Low!
Provided by Chris
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Melt the butter in a large saucepan over medium heat. Stir in the flour and cook until the flour has turned golden brown, about 3 minutes. Whisk in the vegetable stock and bring to a boil over high heat. Whisk in the pumpkin puree until no lumps remain, then add the chipotle peppers, half-and-half cream, sofrito, Worcestershire sauce, salt, and paprika. Return to a simmer, then reduce heat to medium-low, and cook for 8 minutes until thickened and hot.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 13.3 g, Cholesterol 24.4 mg, Fat 9.5 g, Fiber 3.4 g, Protein 3.4 g, SaturatedFat 5.3 g, Sodium 790.5 mg, Sugar 3.7 g
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