Chipotle Paste Food

HOMEMADE CHIPOTLE PASTE

Steps:

• Dry roast the chillies for a couple of minutes on medium heat, being careful not to let them burn. They might puff up slightly. Cut the stalk end off and shake the seeds out, if you like.
• When they are cool enough to handle, cut the chillies with scissors and soak in hot water for about 20 minutes.
• Drain the chillies and give them a quick rinse, discarding the seeds if you like.
• Place everything in a chopper and blend to a fine paste, with just enough water to make into a paste.
• You can stop here, this is a delicious chipotle paste, as it is. If so, store in a small sterilised jar in the fridge and it will last a couple of weeks.Or you can go on and do that final step, cooking it for 5 minutes, and adding a little balsamic vinegar. This deepens the flavour.

CHIPOTLE CHICKEN

Steps:

• Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
• Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.

CHIPOTLE PASTE

Steps:

• Place the chipotle chiles with sauce, oil, garlic, coriander, thyme, and black pepper in a food processor. Pulse-process until the mixture is combined but not pureed or smooth. Use immediately or transfer to a covered container and refrigerate for up to 3 weeks. Use ideas: brush on meats before or during grilling; stir into stock or broth for soups and stews; add to tomato sauce; mix with sour cream for a dip; add a dollop to a baked potato or cooked veggies.

CHIPOTLE-CHILI PASTE FOR SMOKING

Steps:

• Split the peppers down the middle.
• Put the garlic cloves over direct heat, either a gas burner or balanced on the grate of a grill.
• Using a cast iron griddle, preheated on the grill or cooktop, place the split peppers skin side down.
• Roast until skin is brown and getting crisp, but not so long they burn.
• Turn peppers over.
• Roast for about another 5 minutes. The garlic should be getting softened by now, with the skin burning off and some charred places on the cloves.
• Remove peppers and garlic from heat.
• Soak peppers in water to cover for about 10 minutes.
• Put chipotles, with sauce, in blender. Add the soaked peppers, with water.
• Add the garlic, after peeling it, and then pour in the oil.
• Puree until a thick paste forms.
• Don't, please, stick your nose down into the blender to see if it is sufficiently pureed. The fumes will make you cough and sneeze, at the least.

CHIPOTLE PASTE

Steps:

• Take the whole can, drop the chipotles and adobo sauce in the blender or food processor and puree the whole thing.
• You may need to add a little bit of water to get the contents moving freely in the blender.
• Then, once it's all blended together, it's ready to use in ANY recipe. I've been using one teaspoon of paste to replace 1 chipotle in recipes, but you may want to play around with it and see if you like more.
• For storage, simply keep the paste in a jar with a tight-fitting lid in the fridge. If you don't use chipotle that often, store the whole jar in the freezer and defrost the day before you intend to use the paste by placing the jar in the fridge.
• It can also be defrosted in the microwave. Or, place the paste in ice cube trays and freeze for more individual servings. Once frozen, store the chipotle cubes in a ziptop bag.

CHIPOTLE PASTE RECIPE

Steps:

• Combine all ingredients in a food processor and pulse blend for 1 minute, or until you reach your desired consistency.

CHIPOTLE PASTA

Steps:

• In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, chipotle sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
• Serve in pasta bowl and garnish with diced tomato, scallions, and more grated Parmesan.
• Combine all ingredients in blender, puree, cover and refrigerate.

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.