Have you ever wondered what to do with that can of chipotle peppers in adobo sauce? I had purchased a can for a recipe that only required just a dab of adobo — so now what?! I finally decided to make a Smoky Chipotle Paste that can be used in any number of ways. It may be surprising to learn that chipotles are smoked and dried jalapeno pepper that are rehydrated and packaged in a delicious tomato based puree. You can really do quite a bit with this paste — as a spread on a sandwich (try mixing it with mayo); to spice up soups & stews; beans & chili; and, of course, as an ingredient in sauces, etc. The first stop for this paste is going to be in some Chipotle and Maple Roasted Carrots. After that — who knows! I am thinking that it might do well frozen in tablespoon sized servings using an ice cube tray (one of my favorite kitchen tricks). That way I can use it as I chose without worrying about spoilage.
SMOKY CHIPOTLE PASTE (Serves 6-8)
- 1 can chipotle peppers in adobo sauce (approximately 7 ounces)
- 3 cloves garlic
- 2 tablespoons corn oil
- 1 tablespoon ground coriander
- 1 teaspoon thyme
- 1 teaspoon ground black pepper
- Combine all ingredients in a food processor and pulse blend for 1 minute, or until you reach your desired consistency.
~ from PepperScale.com ~