Chipotle Hot Sauce Recipe Copycat Food

COPYCAT CHIPOTLE SPICY SALSA

Steps:

• Preheat the oven to broil and set the oven rack to approximately 6 inches from the broiler. Line a baking sheet with aluminum foil.
• Place the tomatillos and crushed garlic on the baking sheet and place it in the oven. Broil until the tomatillos are charred, about 12 minutes, flipping halfway through. Peel the garlic.
• In a food processor, combine the tomatillos, garlic, ground red chilies, cumin, lime zest and juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Process until the mixture is smooth.
• Season to taste with Tabasco. I suggest starting with 1 teaspoon. Add 1 or 2 teaspoons of extra ground red chilies if you would like it to a bit spicier. Add salt and ground black pepper to taste.
• Serve with tortilla chips or as a topping for your tacos or your breakfast eggs.

CHIPOTLE HONEY VINAIGRETTE

Steps:

• Combine all of the ingredients in a blender or mini food processor and process until smooth. Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator.

CHIPOTLE CHICKEN COPYCAT

Steps:

• Rinse the chicken and pat it dry with paper towels. Pound it to an even thickness, about a half-inch thick. Add it to a large Ziploc bag.
• Add all the marinade ingredients together to a food processor and blend until smooth.
• Add marinade to the chicken and remove as much air as possible before closing it. Shake it and mix it well to get the chicken well covered, marinate for at least 6 hours.
• Remove the chicken from marinade and add to a medium-high heat grill or grill pan over medium heat. Cook for 5-6 minutes on each side or until cooked through.
• Remove chicken from the grill, let stand for 5-10 minutes, then chop roughly.
• Add chopped chicken and 2 tablespoons of oil to a
• Place a large pan over medium-high heat, add 2 tablespoons of oil, once hot, add the chopped chicken and cook until crisp for 4-5 minutes, stirring occasionally.
• Garnish with parsley and serve as is, with rice or in tacos and burritos.

CHIPOTLE CHICKEN RECIPE (COPYCAT)

Steps:

• Pound the chicken to an even thickness, about a half inch thick.
• Add all the ingredients together (save 2 tablespoons of oil) in a large ziplock bag (removing as much air as possible), mixing it well together after closing, and marinate for at least 6 hours.
• Remove from marinade and add to a medium high heat grill and cook for 5-6 minutes on each side until cooked through then chop roughly.
• Add chopped chicken and 2 tablespoons of oil to a large pan on medium high heat to crisp for 4-5 minutes, stirring occasionally.

CHIPOTLE HOT SAUCE

Steps:

• Chile in adobo comes in small cans. Remove the chiles and use elsewhere. Strain adobo sauce and add it to the hot sauce. Place in airtight container or recycled hot sauce bottle, and keep refrigerated.