chipotle chili puree and recipe ideas
- bearzie Jun 12, 2005 10:33 AM
I would like to try Bobby Flay's chinese chicken salad with red chili-peanut dressing. It calls for 1T of chipotle chili puree in adobo sauce.
I've never used this ingredient before. Looking for ideas how to use the rest of the can. I was thinking of maybe a chicken marinade. But any suggestion would be appreciated. Thanks.
Chipotles in adobo are fabulous! Two of our favorites from Epicurious are Fettucine with Chicken, Red Onion and Peppers and Honey-Ginger Salmon. You can add them to any chili recipe also. Enjoy! By the way, you can puree them and freeze in ice cube trays for easy usage though they last a good long time in the fridge too; a little goes a long way with these.
hey, that's what I was going to say!
My friend Dennis has started eating it out of the jar
(it stores well, if you can keep him out of the fridge)
I don't use sugar or nutmeg though -- just mayo and chipotle/adobo sauce out of the can
I also make chipotle chicken soup, with orzo, spinach, fresh cilantro, and just one pepper and a T of adobo if you need to keep it mild . . .
Chicken marinade is excellent -- a bottle of beer, onions, garlic, soy sauce and chipotles. mmm.
There is nothing that a chipotle can't improve. It even makes my use of a double negative in a sentence better.
CHILI IS NOT JUST FOR COOL WEATHER ANYMORE. Use the chipotle puree as a base for some good Texas-style chili which is made with small cubes of either bottom round roast or chuck roast.
I buy dried chipotles and store them in a glass jar in a cool, dark place using them as needed for chili. Rehydrating them is easy.