Chipotle Lime Salt Food

RECIPE: MEXICAN CHIPOTLE CHICKEN SOUP

Steps:

• Prep Time: 10 minutes Cook Time: 80 minutes Yield: 6-8 servings Place 4 whole dried chipotle peppers in a bowl. Add a cup of boiled water to the bowl, and let sit for about 20-30 minutes. Add olive oil to a large pot over medium high heat. Heat until a flick of water sizzles upon contact, then add the cumin seeds and the chicken. Cook the chicken pieces on one side until they brown, about 5-7 minutes, and then flip the pieces and cook on the other side, about 5 minutes. Add onions and garlic, and cook until they become soft, fragrant, and translucent, about 10 minutes. Add celery, carrots, and corn niblets, stir, and cook for another 5 minutes. Then, add the oregano and the broth, stir, and bring soup to a simmer. In the meantime, return to your chipotle peppers that have been soaking in hot water for 20-30 minutes. Drain the water, and then chop the coarse stems off the peppers. Then, slice them in half lengthwise, and rinse out the seeds. Mince the peppers and add them to the soup. Once you have added the chipotles, cover the pot with a lid and simmer the soup for an additional 60 minutes or so, or until chicken breaks apart easily with a spoon. Allow soup to cool, and then add salt to taste. Upon serving, garnish bowls with a squeeze of fresh lime and a handful of of fresh chopped cilantro. If the soup is too spicy for your tastes, serve with a dollop of plain yogurt to cool the heat.

CHIPOTLE-LIME SALT

Steps:

• Toss 2 tablespoons flaky sea salt and 1 teaspoon chipotle chili powder on a baking sheet. Finely zest 2 limes over. Bake in a 350°F oven, stirring occasionally, until lime zest is dry, about 5 minutes. Let cool.

CHIPOTLE LIME SALAD DRESSING RECIPE BY TASTY

Steps:

• Add the ingredients into a mason jar. Screw the lid on tightly and shake vigorously.
• The dressing can remain in the fridge for 1-2 weeks.
• Nutrition Calories: 2165 Fat: 214 grams Carbs: 74 grams Fiber: 46 grams Sugars: 46 grams Protein: 2 grams
• Enjoy!

CHIPOTLE CHICKEN MARINADE

Steps:

• Combine adobo sauce, olive oil, lime juice, cumin, onion powder, garlic powder, salt, and pepper in a small mixing bowl. Stir together.
• Pour marinade in a Ziplock bag.
• Add the chicken and press out any air in the bag and seal.
• Massage the marinade into the chicken through the bag.
• Refrigerate for at least 4 hours before use. A 24-hour marinade will yield the best results for marinade flavor.

CHIPOTLE LIME SALMON

Steps:

• Preheat oven to 500°.
• Rinse salmon, pat dry and place on a metal baking sheet.
• Rub each fillet with olive oil.
• Squeeze the juice from one-half lime onto each fillet.
• Sprinkle fillets with salt and chipotle, then place a half lime on top of each fillet.
• Turn down oven temperature to 275°.
• Place salmon in oven and cook for 8-12 minutes, depending on how well done you like your fish.

CHIPOTLE MAYONNAISE

Steps:

• Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.

CHIPOTLE & LIME DRESSING

Steps:

• Whisk the chipotle paste, lime juice and light olive oil together. Season to taste.

CHIPOTLE MAYO

Steps:

• If you want a less spicy sauce, cut open the chipotle peppers and scrape out the seeds and discard. I rarely do this and just leave them in but it's up to you.
• Add all of the ingredients to a blender or food processor and blend until creamy and only a few lumps remain.
• Taste and season with additional salt and pepper as desired. If you want it even spicier, you can also add in more of the adobo sauce.
• Serve and enjoy! I love this on tacos and nachos! Store in an airtight container in the fridge for up to 3 weeks.

HOW TO MAKE AN INFUSED LIME SALT RECIPE

Steps:

• Preheat oven or dehydrator to 220F.
• Zest one lime.
• Place 1/2 cup flaky sea salt into a mortar and add in the zest.
• With a pestle, grind the lime zest into the salt. Don't be shy, really work the zest into the salt.
• Line a baking sheet with parchment paper and pour the salt onto the baking sheet.
• Cook for 80 minutes. The lime zest should crumble in your fingers when rubbed in between them.
• Allow to fully cool and store in a container in a cool dry place.
• Use with a years time.

3-INGREDIENT CHIPOTLE-LIME GRILLED STEAK

Steps:

• Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.
• If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare, 2-3 minutes per side for skirt; 3-4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5-6" segments, then slice against the grain).
• Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.

CHIPOTLE SALT

Steps:

• Place the salt and chipotle powder in a small container with a lid, seal the container, and shake vigorously for several seconds until the chipotle powder is evenly distributed in the salt. You should not see large specks of red. Chipotle salt will keep indefinitely.