Chipotle Pepper Puree Recipes

CHIPOTLE PEPPER PUREE

Steps:

• Place the chipotle peppers and adobo sauce in a bowl, then using a food processor, blend the peppers and sauce until it reaches your desired consistency.
• Optional: Use a little water to thin the puree if you prefer a thinner sauce.

HEALTHY PUMPKIN CHIPOTLE PASTA (FOR USING LEFTOVER CANNED PUMPKIN)

Steps:

• Preheat a nonstick skillet with olive oil over medium high heat. Add the onion and sauté until translucent, about 4 minutes. Then add the garlic and cook another 30 seconds, or until fragrant.
• Add the broth, pumpkin, chipotle and sauce, and cinnamon. Stir until well combined and cook on low for 10 minutes.
• Meanwhile, cook the pasta according to package directions.
• Add in the chevre and milk and take off the heat. Season with salt and pepper to taste.
• Transfer the cooked pasta to the sauce and toss until well coated. If it's looking too thick, add a ladle or two of the pasta cooking water.
• Transfer to dinner plates and garnish with grated parmigiano reggiano, if desired.

CHIPOTLE BLACK BEAN SOUP

Steps:

• Purée the can of chipotle chiles and their sauce in a blender or mini-food processor. Transfer the puree to a small dish and reserve.
• In a Dutch oven or heavy bottomed large pot, heat the oil over medium heat and when it is hot add the carrots, onions, 3/4 of the bell pepper and the jalapeño peppers. Sauté until the onions are soft, about 5 minutes; then stir in the garlic and cook an additional 30 seconds.
• Pour in the red wine and boil for 1-2 minutes to burn off the alcohol. Add 1 tablespoon of the reserved puréed chipotle mixture and stir in the black beans, vegetable broth, seasoning mix, bay leaves, salt and pepper. Increase the heat and boil for 10 minutes; then reduce the heat to low and simmer, partly covered, for 1-1/2 hours, stirring occasionally until the beans are soft but not mushy. Add additional chicken broth or water as needed for a soupy consistency.
• Remove 2 cups of the beans and pulse in the food processor or use an immersion blender. Add the mix back into the soup and stir to combine. Taste and add additional puréed chipotle chiles according to your personal preference.
• Ladle soup into serving bowls and garnish with the remaining red pepper bits, sliced green onion, lime wedges and crispy corn tortilla strips.

CHIPOTLE PUREE

Steps:

• Combine all the ingredients in a saucepan over high heat.
• Bring to the boil, decrease heat to medium low and simmer for 30-45 minutes.
• Remove from the heat and cool completely.
• Puree the mixture in a blender until smooh.
• Store in an airtight container for up to 3 days.
• If you can buy cans of chipotles en adobo (chiles marinated in a saucy paste of vinegar and spices) you can just puree that as a substitute.

CHIPOTLE PEPPER PUREE

Steps:

• Take the contents of the can and puree in a blender or food procesor. Be careful handling chipotles and remember that a little of this smoky chili puree will go a long way.
• Store in the refrigerator until needed in a jar with tight lid.
• The puree will keep almost indefinately when covered with a thin layer of oil(I prefer olive oil).

SMOKED CHILE SCALLOPED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Whisk together cream and chipotle puree until smooth.
• In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.
• Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.