Please meet our newest ally in our on-going quest to find more ways to sneak smoky flavors into our dishes! Chipotle peppers are actually jalapeños that have been smoked and dried, giving them an intense flavor and rich smokiness. How do you use chipotles in your cooking?
Ingredient Spotlight: Chipotle Chile Peppers
You can find chipotle peppers in three different forms: dried whole, ground into a spice, or packed in adobo sauce. For the purest flavor, stick with dried whole chipotles or chipotle powder. We almost consider chipotles en adobo to be a completely separate (though equally delicious!) ingredient since the adobo sauce contains lots of different spices, vinegars, and tomatoes.
Chipotles are pretty darn spicy! Soak whole dried chiles in hot water and then remove the seeds and as much white membrane as possible. Most of the chemical that sets our mouths on fire is in these seeds and membranes. You can be add them back into your cooking a little at a time to control the heat. Use chipotle powder and minced chipotles en adobo very conservatively at first and add more as you like.
Of course, the real draw for us is the smoky flavor. Just a little chipotle in any of its forms makes dishes taste like they've been roasting over hot coals for hours. Soups, sauces, marinades, vinaigrettes, egg dishes, and pasta salads all benefit!
Here are a few recipes with chipotles to tempt your taste buds:
• Giant Chipotle White Beans from 101 Cookbooks
• Zuni Rolls with Raspberry Chipotle Sauce from Epicurious
• Avocado Chipotle Burgers from Barbeque Lovers
• Chipotle-Orange Pulled Pork from the LA Times
• Chipotle Flourless Chocolate Cake from Simply Recipes
What other kinds of recipes do you recommend?
Related: From the Spice Cupboard: Smoked Paprika
(Image: Flickr member jasja dekker licensed under Creative Commons)
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Ingredients - Pantry, Seasonings, smokiness, smoky, chipotle, chipotle en adobo, chipotle powderRelated Links
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I love chipotles.
For a smoky taste without the spiciness, I often use black cardamom pods. They're especially good in a pot of beans.
view lillies's profile
I use them in spice form quite often. It is great to have a little bag full in the spice box.
Really good just tossed with corn, green beans and tomato for a simple salad.
http://whitneyinchicago.wordpress.com/2009/08/24/little-creativity/
Or in a corn chowder soup.
http://whitneyinchicago.wordpress.com/2009/08/11/refreshed/
view WhitinChi's profile
We use Chipotle's in almost everything (though we use them in the adobo sauce).
Scrambled eggs, tofu marinades (with hoisen and garlic), beans, chilis...
view homegrownweddings's profile
Mmm... in my black beans. Sooo delicious.
view birdablaze's profile
My favorite way to use dried chipotles is to throw them in the blender with some whipping cream to make chipotle whipped cream. Then I put a little bit on top of some sweet potatoes. So delicious!
view stealthkitten's profile
scrambled eggs w/ chipotle in adobo is wonderful--add some goat cheese (just before the eggs set) and let it melt--just lovely.
view jamuka's profile
Emma, that is a truly beautiful photo! It's so perfectly focussed on all the nooks and crannies, even in the plate reflection! Stunning!
view fib's profile
This is related to chipotle peppers, but slightly off topic.
I got some dried chipotle peppers when I was in Texas (at home, I can only get them canned in sauce). About how long do you guys think they will be good for.
I have used about half of them but have been saving them for use in dishes where they can really shine. I just want to make sure I don't save them too long. I'd rather use them than lose them.
view chocoholic's profile
Outside of the delish suggestions above, I put chipotle in adobo in my vegetarian chili and I also make a sweet potato salad with them:
I make a vinaigrette with lime, cumin, olive oil, and chipotle in adobo. Steam or boil sweet potato and cut into cubes. Add a can of drained black beans, some bell pepper, and some corn, and toss with the vinaigrette. A nice light alternative to mayo potato salad.
view lotusmoss's profile
I use chipotle peppers to make salsa, then make hot wings with them and serve them over white rice.
view Benny's Dad's profile
I really dig using chipotles in adobo as part of a marinade for the tempeh that goes in my TLT sandwiches. The smokiness holds up so well against the pungent tempeh flavor.
The recipe comes from the 101 Cookbooks website, too.
view bobbybonita's profile
I like to infuse tequila with dried chipotles for smoky margaritas http://blog.nermo.com/recipes-infuse-the-booze/
view MQuinnSweeney's profile
We love to make a fresh alfredo sauce, stir in chipotle peppers in adobo and some chopped spinach, and serve with bow-tie pasta and sauteed chicken. It's been a big hit at dinner parties, too.
view rbaech's profile