Re: [CH] Better late than never...
ChileBuzz (chilebuzz@earthlink.net)
Fri, 19 Mar 2004 20:19:34 -0500
One of my favorite ways to use chipotles en adobo is to puree a pepper or two
with a little of the sauce, and add it generously to chicken noodle soup. Ahhh,
it's a lovely, lovely thing. I keep the puree in the fridge and add it to
butter, mayo, soups, cream cheese, whatever. Chipotle mayo on a smoked turkey
sandwich is quite yummy, especially with field greens and red onion rings and
good bread.
When buying canned chipotles en adobo in a can, I think the brand matters
greatly. Some are so vinegary I can't eat them. Some have pepper skins so
tough you better have a good blender or food processor at the ready -- or a
strong arm at your molcajete.
I am mad at myself because I just opened an untried brand recently, used a
little and put the rest in a glass jar in the fridge. Found I didn't especially
like it, peppers too tough, but I had not noted the brand -- it was either
SanMarcos or La Morena, but I will have to try both again to be sure. Grrr.
I have not tried Embasa. So far, La Costena is my favorite. Strikes a nice
middle note. And only 59 cents a can. (49 at the Latino market) But as Dan
noted, it IS a matter of personal taste and opinion. The strong strong vinegar
I dislike may be just the ticket for someone else.
Did ya'll notice that Risa has a chipotle brownie recipe at Gourmet Sleuth?
http://www.gourmetsleuth.com/recipe_chipotlebrownies.htm
And here's a Gourmet mag recipe using chipotles -- sounds goooood.
Short ribs braised in coffee ancho chile sauce
http://www.coffeegeek.com/forums/members/recipes/32020
Another from Gourmet, at Epicurious:
CHIPOTLE PEPPER OIL
2 dried chipotle peppers*
1/2 cup peanut or vegetable oil
*available at Hispanic markets and some specialty foods shops
Preheat oven to 300°F.
Wearing rubber gloves, remove seeds from peppers and reserve 1/4 teaspoon seeds.
Crumble peppers into 1-cup metal measure or very small metal bowl and add
reserved seeds and oil. Set measuring cup or bowl on a baking sheet and cook in
lower third of oven 1 hour. Cool on a rack 30 minutes.
Line a small strainer with several layers of cheesecloth and strain oil into a
glass jar. Flavored oil keeps, covered loosely and refrigerated at all times, 1
month.
Makes about 1/2 cup.
Gourmet September 1994