edium heat, simmer water, tomatoes, chipotle in adobo, garlic, onions and a pinch
Slice the eggs in half lengthwise and carefully remove
To make chipotle puree... Add a whole can of chipotle in adobo sauce in the jar
In a medium saucepan on medium heat, add mango nectar, brown sugar, pureed chipotle in adobo, cold butter, lime juice, garlic and chipotle chili pepper. Whisk the ingredients and bring it to a simmer. As soon as it starts to bubbles, reduce heat to low and whisk often.
When the sauce thickens, about 35 to 45 minutes, remove from the heat and pour it over wings. Makes one cup.
r broiler.
In skillet cook sliced mushrooms in one tablespoon canola
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.
set aside.
In small bowl, mix minced chipotle chiles in adobo, ground cumin
ablespoons adobo sauce (from can of chili's in adabo), 2 chipotle chili
nd discard the blackened skin. Using a small, sharp knife, slit
In a large pot or Dutch
In medium saucepan, mix undrained tomatoes, water, chopped onion, chipotle pepper, adobo sauce
Chile in adobo comes in small cans. Remove the chiles and use elsewhere. Strain adobo sauce and add it to the hot sauce. Place in airtight container or recycled hot sauce bottle, and keep refrigerated.
nto small pieces. Place them in a bowl and cover with
Mix the ingredients at least a few hours before using so the flavors have a chance to blend.
Recipe #2: 1 envelope Ranch dressing mix, 2 cups sour cream, 1/4 cup fresh cilantro, juice of 1/2 of a lime, 1-2 T chipotle pepper in adobo sauce. Mix all together.
Recipe #3: 2 cups ranch dressing (preferably the kind made with the envelope since it's thicker), 1/2 cup salsa, 1/2 t chipotle chili powder or chili powder and cayenne (to your taste).
Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil. Cut the jicama into pieces to fit in the feeder of a food processor. Place shredder attachment blade in bowl and shred the jicama. Toss jicama and carrots with dressing and cilantro.
For Chipotle Butter:In a small bowl stir together
In a saucepan over medium-high
lender on low speed, drizzle in the 1/4 cup olive
oney, chipotle peppers, chipotle sauce, sriracha and soy sauce together in a food
esealable plastic bag; add chipotle peppers in adobo sauce and 1/2 of