Homemade 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 PASTE RECIPE

Steps:

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

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 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.

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 PUREE

Steps:

• Combine all the ingredients in a saucepan over high heat.
• Bring to the boil, decrease heat to medium low and simmer for 30-45 minutes.
• Remove from the heat and cool completely.
• Puree the mixture in a blender until smooh.
• Store in an airtight container for up to 3 days.
• If you can buy cans of chipotles en adobo (chiles marinated in a saucy paste of vinegar and spices) you can just puree that as a substitute.

CHIPOTLE MARINADE

Steps:

• puree all ingredients in a blender. pour the marinade into a zip-lock bag. add chicken or pork and marinate 30 minutes in the fridge, occasionally flipping the bag to distribute.

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.