Chipotlepepperpuree Recipes

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:

• 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).

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.

Steps:

• To make chipotle purée... Add a whole can of chipotle in adobo sauce in the jar of a blender and process until smooth. The next step is to measure 1 tablespoons and place it on a baking sheet. Transfer to the freezer until hard then put the frozen tablespoons in a re-sealable plastic bag and keep in the freezer. When needed, take a frozen tablespoon of chipotle in adobo sauce (or more as needed), place in a bowl and let sit until it becomes soft enough to mix. Proceed with your recipe.
• To make chipotle mayo... Add a tablespoon at a time of mayo (not Miracle Whip) to the puréed chipotle in adobo sauce until it suits your taste. Voilà! You've got yourself chipotle mayo anytime you want -- Enjoy!

Steps:

• In a food processor combine oil and garlic pulse until garlic is minced.
• let sit for at least 15 minutes allowing the oil to take on the flavor of the garlic.
• next add all the ingredients except the parmesan cheese.
• pulse until you haved a smooth consistency.
• remove to an air tight container and stir in the cheese.
• refrigerate overnight.
• this is really good over angel hair pasta but you may find a way to use it that you like.