Chipotle Hot Sauce V1 Food

CHIPOTLE HOT SAUCE V.1

Steps:

• Take the papery cover off the tomatillos and wash them to get the sticky stuff off. Slice in quarters and roughly slice the jalapeno*. Heat the oil in a big saucepan over medium heat and saute the tomatillos, jalapenos, onion and garlic for about 3 minutes. Make sure not to let the seeds burn. Add the salt, oregano and cumin and saute for another 2 minutes.
• Meanwhile, cut the stems off the dried chiles and chop the guajillo into 1-inch pieces. Add them to the pot, along with the water and vinegar, after the spices have become fragrant. Cover and cook for about 10 minutes over low heat. Take the lid off and cook until everything is soft and most of the water is cooked off. You will need to keep enough liquid to blend it all together, about 1/2 cup.
• Let the pot cool for about 15 minutes, until it is safe to throw in the blender. Puree it until smooth (you will see flecks of chile still), transfer to an air-tight container and store in the fridge. I imagine this would last several weeks, but it's never lasted that long in my house.
• Makes about 2 cups.
• *Be careful not to touch your eyes after you slice the jalapenos; you may want to wear gloves if you are sensitive to hot peppers.

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.

GRILLED CHICKEN WINGS WITH SPICY CHIPOTLE HOT SAUCE AND BLUE CHEESE-YOGURT DIPPING SAUCE

Steps:

• Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.
• Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.
• Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip.
• Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

HOT & SPICY WINGS WITH MAPLE CHIPOTLE HOT SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. In a small bowl, mix the ingredients for the spice rub together. Put the chicken wings in a large bowl and mix with the spice rub and a good amount of seasoning. Spread out in a single layer on a large foil-lined baking tray (or 2 smaller ones). Roast for 45 mins, then remove from the oven and drain off any excess oil.
• Heat a gas or charcoal barbecue to high. Mix the ingredients for the hot sauce in a small bowl and brush all over the chicken wings. Cook the wings on direct heat on the barbecue for 3-4 mins each side or heat oven to 220C/200C fan/gas 7 and cook the wings for 15 mins. Serve with plenty of napkins.