In a saucepan over medium-high
Mix ketchup, molasses, peach preserves, vinegar, chipotle peppers in adobo sauce, liquid smoke flavoring, hot pepper sauce, salt, and pepper together in a bowl; store in an air-tight container in the refrigerator.
Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.
Process lime juice through chipotle in adobo sauce, if desired, in a blender until blended.
Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.
This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink.
bout an hour. Once the adobo sauce has reduced add the smoked
or sauce: In medium saucepan, mix undrained tomatoes, water, chopped onion, chipotle pepper, adobo sauce
. Add a whole can of chipotle in adobo sauce in the jar of a blender
For Chipotle Butter:In a small bowl stir together
br>In a small bowl add the adobo sauce from the can of chipotle
ombine the chipotle pepper, adobo sauce, salsa, and 1 tablespoon lime juice in a
Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.
b>in a bowl. Stir in beer and egg.
Mix mayonnaise, chipotle peppers, adobo sauce
anslucent, about 5 minutes. Pour in the bourbon, and simmer for
pray.
Beat the eggs in a large mixing bowl until
Heat oil in a large skillet over medium heat; cook and stir potatoes, onion, and garlic in the hot oil until onion is softened, about 7 minutes. Add ground beef, seasoned salt, and garlic salt; cook and stir until ground beef is browned and crumbly, 10 to 15 minutes.
Blend chipotle peppers in adobo sauce and water in a blender until sauce is smooth. Pour sauce into ground beef mixture; cook and stir until potatoes are tender, 10 to 15 more minutes.
Layer each tostada with chipotle beef, sour cream, and Mexican cheese blend.
hicken thighs and chicken breasts in a slow cooker. Whisk red
br>Open 2 cans of Chipotle peppers in Adobo sauce and dump them into
Remove 2 chiles from tin of chipotles in adobo sauce and finely chop; letting some adobo sauce cling to chiles is recommended.
In a bowl, whisk together chiles with oregano, mayo and sour cream.
Cover and refrigerate until chilled, about 1 hour; this lets flavours blend.
Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Place the potatoes into a bowl and add the butter, chipotle chiles, adobo sauce, and half-and-half. Mash well with a potato masher, and season to taste with salt to serve.
In a small bowl combine the
Blend tomato sauce, water, chipotle peppers in adobo sauce, chili powder, oregano, and 1