Chipotle Thai Passion Recipes

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CHIPOTLE THAI PASSION



Chipotle Thai Passion image

Make the syrup at least 48 hours ahead of time or up to a week for more flavor. Can be stored in the refrigerator for months. The more it sits, the more flavor it will have. Prep time does include making the syrup. Look for Shiso leaf in Asian markets if you can't find it you can substitute mint leaves (use a few)

Provided by momaphet

Categories     Beverages

Time 4m

Yield 1 serving(s)

Number Of Ingredients 9

1 1/2 ounces rum, preferably aged
3/4 ounce passion fruit puree
3/4 ounce chipotle infused syrup
1/2 ounce fresh lime juice
1 slice Thai chile, 3/8-inch
1 shiso leaves or 1 mint
1 cup sugar
1 cup water
1 dried chipotle chile

Steps:

  • Muddle one Shiso leaf and Thai chili, pounding lightly with muddler to crack chili seeds. Use several mint leaves if subbing.
  • Add the rest of ingredients. Shake with ice, double strain over 2 large clear ice cubes in an Old-Fashioned glass.
  • Garnish with a second Shiso leaf.
  • Chipotle Simple Syrup.
  • In a small pot over medium heat, bring the sugar, water and chipotle to a boil. Stir until the sugar dissolves, then take off the heat. Pour into a heat-proof container and let cool.

Nutrition Facts : Calories 925.5, Sodium 27.7, Carbohydrate 214.7, Fiber 0.2, Sugar 204.6, Protein 0.1

HOMEMADE CHIPOTLE PASTE



Homemade Chipotle Paste image

Chipotle Paste recipe. It gives a wonderful, smoky flavour to fish and meat, is perfect for grilling and barbecuing and adds depth to stews and chilli con carne.

Provided by Azlin Bloor

Categories     Condiments

Time 30m

Number Of Ingredients 12

20 chipotle chillies
2 anchos (optional)
2 chipotles in adobo plus a little of the adobo (optional)
2-3 chilli de arbol (if you want it a little hotter, optional)
2 cloves garlic
juice of 1 lime
1 Tbsp sugar
½ tsp salt
pinch of ground cumin
water as needed
1 Tbsp EV olive oil
½ tsp balsamic vinegar

Steps:

  • Dry roast the chillies for a couple of minutes on medium heat, being careful not to let them burn. They might puff up slightly. Cut the stalk end off and shake the seeds out, if you like.
  • When they are cool enough to handle, cut the chillies with scissors and soak in hot water for about 20 minutes.
  • Drain the chillies and give them a quick rinse, discarding the seeds if you like.
  • Place everything in a chopper and blend to a fine paste, with just enough water to make into a paste.
  • You can stop here, this is a delicious chipotle paste, as it is. If so, store in a small sterilised jar in the fridge and it will last a couple of weeks.Or you can go on and do that final step, cooking it for 5 minutes, and adding a little balsamic vinegar. This deepens the flavour.

Nutrition Facts : ServingSize 1 Tbsp, Calories 147 kcal, Carbohydrate 28 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 225 mg, Fiber 10 g, Sugar 17 g

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