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The chipotle is one of the most flavorful chilies around. Here are easy ways to incorporate these little flavor packets into many of you foods.
Chipotles are one of the most flavorful chilies going around. If you have not tried using them in your Southwestern, TexMex, or Latin cooking, you are doing yourself a disservice. It's a great idea to keep a few different chipotle condiments and chilies around. Because it keeps well, you can purchase a bunch and use long into the future. HistoryPre-Aztec peoples smoked jalapeños to preserve like their meats. The name comes from the Aztec words "chil", chili and "pochill", to smoke. TodayWith the spreading popularity of Mexican food, the chipotle has become increasingly popular. About 1/5 of Mexico's jalapeño crop is made into chipotles. There are 3 common forms found in US supergrocers' markets and Latin markets: chili ahumado: tan, smoked for long periods of time chili morita: deep red (the name means "little blackberry" because of the color), smoked less than ahumado chili en adobo: these chipotles are packed in a sweet, sour, spicy sauce Uses and RecipesChipotle PowderTo Make: Grind dried chipotles in mortar and pestle, or a spice grinder. The addition of a little salt helps to break down the skins. Use like any other chili powder. Chipotle Chili SaltTo Make: A two to one ratio of salt to chili powder is pretty good. This is great for meat rubs, but especially great for rimming glasses for drinks, like sangritas and micheladas, that can stand up to the smokiness of the chipotles. Chipotle Chili PasteTo Make: Rehydrate chilies in warm water for 30 minutes (or use chilies in adobo after wiping off most of the adobo, but don't wash!) Blend chilies in a food processors or blenders with 2 cloves of garlic, 1/4 onion, and a drizzle of oil to bind. Great on grilled meats or to spike dressings and sauces. Chipotle MayonnaiseTo Make: Combine either powder or paste with mayonnaise and a touch of lime juice. Rations will depend on the quantity and personal preference. One of the best condiments for turkey or turkey sandwiches. Also great for dipping French fries in. Chipotle ButterTo Make: Combine melted butter with chipotle powder or paste and a little lime juice. Allow the butter to cool to harden. This is a great way to kick up grilled corn or for topping or dipping grilled seafood. Chipotle en AdoboIngredients:
Procedure:
The copyright of the article Mexican Chipotle Chili Peppers in Mexican Food is owned by Timothy Dzurilla. Permission to republish Mexican Chipotle Chili Peppers in print or online must be granted by the author in writing.
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