Smoky Chipotle Pepper Salsa 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.

SLOW-GRILLED CHIPOTLE CHICKEN

Steps:

• Mix together the vegetable oil, chipotle and sauce, smoked paprika, honey, oregano, cumin, garlic, lime zest and juice, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Rub some under the skin of the chicken breasts and thighs, and then all over the outside of the chicken. Let sit at room temperature for 30 minutes.
• Prepare a grill for low indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to low. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Place the chicken breast-side up on the indirect side. Cover and cook, rotating the chicken periodically, until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 1 hour and 30 minutes to 1 hour and 40 minutes. (If using charcoal, you might have to add more charcoal during cooking.) Let the chicken rest 20 minutes before carving.
• Meanwhile, increase the grill to medium-high heat. Drizzle some oil on the scallions and sprinkle with salt and pepper. Grill until softened and darkly charred in spots on all sides, just a few minutes. At the same time, warm up the tortillas on the grill, about 1 minute per side; stack grilled tortillas and wrap in foil to keep warm.
• Serve chicken with warm tortillas, charred scallions, lime wedges and salsa.

CHIPOTLE SALSA

Steps:

• Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally combined. Give it a taste to check for seasoning.
• Make the salsa several hours before serving, as it will give the flavors a chance to dance! Keeps in the fridge, covered, for about a week.

SPICY CHIPOTLé-LIME SALSA

Steps:

• Combine lime juice, chili peppers, garlic, onion, and cilantro, in a food processor or blender. Blend until the mixture is uniform. (Doing these items first is important. If don't, you will get unwanted chunks.).
• Add Tomato, and Chipotlés, blend until smooth.
• Add garlic powder, onion powder, crushed red pepper, black pepper, and "Chipotlé Tabasco" sauce.
• Blend mixture until smooth.
• Let sit 3-6 hours, or even better, overnight for flavors to blend.

CHIPOTLE SALSA (FOR CANNING)

Steps:

• Blanch the tomatoes, remove the skin, and then chop. Measure 8 cups.
• Mix all ingredients except the cilantro in a large pot and simmer until desired thickness is reached, approximately 1 to 1 1/2 hours. Ad the cilantro just before you are ready to pour into jars.
• Fill into hot, sterilized pint jars and top with hot, sterilized canning lids. I do not process in a canner and have never had a problem, but you may process in a hot-water-bath canner at this point for 20 minutes if you are concerned about food safety.
• If you buy a half-bushel of tomatoes and adjust the rest of the ingredients accordingly you get about 6 batches and 36 pints.

CHIPOTLE BLENDER SALSA

Steps:

• Pulse the onion and garlic a few times in a food processor or blender.
• Add remaining ingredients and continue pulsing until you've reached your desired texture.
• Adjust seasoning, if necessary.
• Transfer salsa to mason jars, or container of choice, and store in the refrigerator for up to one week.

CHIPOTLE AND ROASTED RED PEPPER SALSA

Steps:

• Place onions, chipotle pepper, red bell peppers, and cilantro into food processor and process for a few seconds.
• Add the remaining ingredients.
• Process all ingredients until well blended, but do not puree.
• Place in covered container and chill for several hours.
• Heat the salsa in the microwave before serving, as it is best served warm.

SMOKY CHIPOTLE PEPPER SALSA

Steps:

• Heat grill to high. Put peppers onto a baking sheet, skin-side up, grill until skins are black, then put into a bowl and cover. Leave until cool, then peel skins away.
• Scoop out and discard tomato seeds. Put tomatoes into a food processor with garlic, lime juice, oil and chipotle paste. Add peppers, then pulse until chunky. Stir onion and coriander through, then serve.

SMOKY CHIPOTLE-CHICKEN CORN CHOWDER WITH SALSA SALAD

Steps:

• Preheat a soup pot over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, garlic, chipotle, celery, coriander, cumin, and a little salt and pepper. Cook for about 3 minutes or until the onions are slightly tender, stirring frequently.
• While the onions are cooking, in a food processor grind the tortilla chips until they are pretty fine. If you don't have a food processor, put the chips in a resealable plastic bag and smash them up using a rolling pin until you don't feel like doing it anymore. They might not be ground as fine as they would be in the machine, but it won't matter in the end. You need about 1 cup of ground chips; since different brands of chips come in different sizes, adjust the amount you grind accordingly. Add the ground chips to the onions, stir to combine, then add the chicken stock, bring it up to a bubble, and simmer for 8 to 10 minutes. Add the chicken and frozen corn and continue to cook it for 5 minutes, or until the chicken is cooked through.
• While the soup is cooking, prepare the salsa salad. To make the dressing, in a small mixing bowl combine the juice of 1 lime, the mustard, and a little salt and pepper. In a slow steady stream whisk in the remaining 3 tablespoons of EVOO. Reserve the dressing.
• Cut all around the circumference of the avocados, lengthwise and down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh out in one piece from both halves, chop it into bite-size pieces, and transfer it to a salad bowl. Cut the grape tomatoes in half and add them to the avocados along with the cilantro, chopped romaine lettuce, and chopped red onion. Pour the dressing over the salad and toss it to coat and combine.
• If the soup becomes too thick, adjust it by adding a little more stock, and if it is too thin, let it continue to cook and reduce until it is to your liking. Taste and check for seasoning, adjust with a little salt and pepper, and if you want more heat, you have that hot sauce on hand, so use it. Add the parsley and serve the soup with the salsa salad alongside. Garnish each bowl of soup with a chip or two.

CHIPOTLE SALSA

Steps:

• Combine all ingredients in medium bowl. Season with salt and pepper.