emaining chiles.
Reheat the chipotle salsa gently over low heat. Spoon
Chipotle Salsa:
Heat a thick cast
Chipotle Salsa Petite Tender:
Preheat grill.<
op with crumbled queso and salsa.
**You can use your
etween the tortillas and add chipotle salsa to taste. Heat in the
o 2 tablespoons of the chipotle salsa (depending on how hot you
nto thin slices. Make chipotle mayonnaise (see recipe below).
Heat grill
he heat and add the chipotle strips.
For the guacamole
br>Combine ranch dressing, salsa, lime, and chipotle chile in a small
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
ell.
NOTE: For chunkier salsa, just pulse the blender button
For the Chipotle Mayo: Combine ingredients in small mixing bowl; set aside.
For the BLT: Lightly toast sourdough bread slices.
Spread Chipotle Mayo over both slices of bread. Layer lettuce, then tomato slices (2 per sandwich) and finally bacon slices on top of bread. Place remaining slice of sourdough on top to complete the sandwich. Repeat for second sandwich.
astry blender.
Add the salsa, beating 3 minutes with an
Stir tomato salsa, chipotle salsa, and pineapple preserves in crock of a slow cooker. Add chicken and turn to coat in salsa mixture.
Cook on Low until chicken is tender and easily shredded, 3 to 4 hours.
Remove chicken to a cutting board; shred with 2 forks.
Return shredded chicken to salsa mixture, stir, and continue cooking for 1 hour more.
s hot, add the pureed salsa and cook, stirring occasionally, until
In a large bowl, combine apples with onion & bell peppers.
In a smaller bowl, stir together chipotles with garlic, lime juice, cider vinegar, olive oil & cilantro, then add this mixture to the apple mixture, stirring well before adding the salt & pepper to taste.
Although best served the day it's made, this salsa can be stored, covered, in the refrigerator for up to 3 days.
lightly thickened.
Add Herdez Chipotle Salsa. You may want to start
nd band.
1.) TOAST chipotle and cascabel chilies in a
Put the tomatoes, garlic and cilantro in blender or food processor and process until smooth. If you prefer a chunkier salsa, just mix ingredients together in a large bowl.
Transfer to large bowl and add onion, adobo marinade and sugar.
Add lime juice, salt and black pepper to taste, then add the cinnamon, allspice and ccumin, if using.
Best when freshly made, but you may cover and chill until ready to serve.
Fried Oysters:.
Combine cornmeal, flour, paprika, thyme, salt and pepper in a dish. Toss oysters in cornmeal mixture.
Heat enough oil to film base of skillet on high heat. When oil is very hot, add oysters, but do not crowd pan. Saute for about 1 to 2 minutes or until coating is browned. Remove immediately to serving dish. Add more oil as needed to fry remainder. Serve with Chipotle Mayonnaise (recipe follows).
Chipotle Mayonnaise:.
Combine mayonnaise, chipotle peppers and adobe sauce. Season with salt and stir in coriander.