Chipotlechutney Recipes

Steps:

• Put the chipotle chiles, honey, scallions, 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper in a food processor and pulse until combined. Transfer to a large bowl, add the tilapia and toss to coat evenly; set aside for 10 minutes at room temperature.
• Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook, turning once, until just cooked through, 5 to 7 minutes. Serve with coleslaw and lemon wedges on the side.

Steps:

• Roast the poblano or Aneheim chiles directly over a gas flame or under the broiler as close to the heat as possible, turning, until charred on all sides. Move to a paper bag and let steam for 10 minutes. Peel off the blackened skins and discard the cores, ribs and seeds. Finely chop the chiles.
• In a medium nonreactive saucepan, combine the roasted chiles with the apple, vinegar, brown sugar, granulated sugar, chipotle chile and garlic. Cook over medium low heat, stirring occasionally, until the apple is tender and the liquid is almost completely evaporated, about 25 minutes. Let the chutney cool.
• This chutney can be refrigerated up to one week. You may can if desired, by boiling in a water bath 10 minutes.

Steps:

• Combine apples in a small saucepan with light-brown sugar, cider vinegar, golden raisins, and water; add chipotles, salt, and pepper.
• Simmer, stirring occasionally, until apples are translucent and most of the liquid has evaporated, 30 to 35 minutes. Let cool.

Steps:

• Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
• Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
• Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
• Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

Steps:

• Combine all ingredients in a large saucepan; bring to a boil.
• Reduce heat, and simmer, uncovered, 25 minutes or until thick, stirring frequently.
• Cool; pour into airtight containers.
• Note: Refrigerate Blueberry-Chipotle Chutney in airtight containers up to two months.
• Or: Place the chutney in canning jars. This would produce 6 - 7 half pint jars.

Steps:

• In a medium size bowl, mix together the olive oil, lime juice, soy sauce, cilantro, chipotle chili powder, minced garlic, honey, and salt until well combined.
• Set about 1/2 cup of the marinade aside.
• Place the chicken breasts in the marinade and let soak for about 2-6 hours in the refrigerator.
• Heat grill to medium-high heat, and place chicken on.
• Baste grilling chicken with the half cup of marinade that was set aside.
• Grill until the chicken is done all the way through, and the outsides are dark golden brown.
• Serve with fresh limes, and enjoy