Re: [CH] That's great, but now what?
Doug Irvine (dougandmarie@shaw.ca)
Sun, 21 Mar 2004 17:06:00 -0800
tucker wrote:
>
> Ok,
>
> I actually got motivated enough to get my ingredients, and throw a simple Chipotle / cream
> cheese / onion / sour cream dip together. It turned out a little bit hotter than my
> moderate tolerance might have liked, but not much, and that just means I might increase it a
> little, right? ;-))) Sort of a C-H workout, if you will. I have my chips in hand, and am
> doing a few "reps" right now. Now I know what all those fitness folks mean when they talk
> about "feeling the burn". I used 8oz. of cream cheese, about 8 oz. of sour cream, maybe 1/5
> of a medium onion (I should have used more, but didn't feel like cutting into a new one),
> three small-ish Chipotles from the first can I bought, one larger one from the "La
> Preferida" can I just recently bought, and enough of the extra adobo sauce from the first
> can to "pinken" it up to what I thought looked right. It's pretty good, really, but I think
> the extra onion would be a great benefit.
>
>
> Now the question is, what do you guys do with the adobo left in the can after the
> Chipotles are history??? I'm thinking it might make a good addition to barbecue sauce, and
> we talked about tartar sauce already. So what are some other ideas? Keep in mind that we
> don't really cook much, and I'm usually dining on microwavable dinners or frozen pizza... at
> least on weeknights.
>
Erich, that stuff freezes very well, and if you do it in little ice
cubes then one would be enuf for to flavor the next whatever you decide
to do when you have the time on a week end. Cheers, Doug in BC who has a
couple of those in the freezer right now.