Chipotle Pepper Puree Recipes

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CHIPOTLE PEPPER PUREE



Chipotle Pepper Puree image

Provided by Matt Bray

Time 3m

Number Of Ingredients 2

1 can chipotle peppers in adobo sauce
Water (to thin, if preferred)

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.

CHIPOTLE PEPPER PUREE



Chipotle Pepper Puree image

Chipotle peppers are jalapeno chilies that have been smoked and dried. Their smoky heat is delicious brushed over tortillas and pizzas, and carefully added to soup and stews. A little will go a long way. The puree will keep almost indefinately; if you know you'll be storing it a long time, cover the puree with a thin layer of oil. Enjoy! Adapted from Field of Greens restaruant cookbook.

Provided by Sharon123

Categories     Sauces

Time 5m

Yield 1 cup, about

Number Of Ingredients 2

1 (7 ounce) can chipotle peppers, in adobe sauce
olive oil (or other oil of choice)

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).

CHIPOTLE PUREE



Chipotle Puree image

Chipotles are jalapeno chiles that have been slowly dried over smoke. This puree gives an authentic mexican flavour to many dishes. Use the substitute if you can as it's just as good. From the Fresh Mex cookbook.

Provided by dale7793

Categories     Sauces

Time 55m

Yield 1/4 cup

Number Of Ingredients 8

6 cups water
4 ounces dried chipotle chiles, stems removed
2 tablespoons achiote paste
1 cup tomato paste
1 cup firmly packed brown sugar
1/4 cup red wine vinegar
2 teaspoons salt
1/4 cup olive oil

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.

Nutrition Facts : Calories 6341.1, Fat 222.9, SaturatedFat 31.1, Sodium 27364.7, Carbohydrate 1102.3, Fiber 49.8, Sugar 1005.6, Protein 55

CHIPOTLE PUREE AND CHAYOTE SLAW



Chipotle Puree and Chayote Slaw image

Provided by Ming Tsai

Categories     side-dish

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup canola oil plus additional for cooking
1 red onion, roughly chopped
2 tablespoons chipotle in adobo
2 limes, juiced
1 teaspoon sugar
1 teaspoon minced sage
Salt and black pepper to taste
1 lemon, juiced
2 limes, juiced
1 tablespoon Dijon mustard
1/4 cup grapeseed oil (or sunflower)
3 peeled chayote, julienned
1 tablespoon chopped chives
Salt and black pepper to taste

Steps:

  • CHIPOTLE PUREE: In a skillet coated lightly with oil, brown the onions and season. Add the juice, chipotles, sugar and sage. Cook for 3 to 4 minutes then transfer to a blender. Blend on high speed and drizzle in the oil. Check for seasoning.
  • CHAYOTE SLAW: In a mixing bowl, whisk together the juices and mustard. Whisk in oil and season. Toss with chayote and chives. Season with salt and pepper.. This should be done 10 minutes prior to serving.
  • PLATING On a plate, slice open tamale, and push open. Ladle on some short ribs and top with slaw. Drizzle sauce around.
  • Drink Recommendations Rombauer, Merlot, Napa Valley, 1996 Domaine des Aubuisieres, Vouvray, 1998 Shanghai Beer

FRUIT SALSA WITH CHIPOTLE PUREE



Fruit Salsa With Chipotle Puree image

Provided by Mark Bittman

Categories     easy, quick, condiments, side dish

Time 15m

Yield About 2 cups

Number Of Ingredients 7

2 cups pineapple, peach or nectarine, cut into 1/4-inch dice
1/2 cup red bell pepper, stemmed, seeded and cut into 1/4-inch dice
2 teaspoons pureed canned chipotle chilies in adobo
2 teaspoons fresh orange juice
1 tablespoon fresh lime juice
2 tablespoons minced cilantro
2 teaspoons brown sugar

Steps:

  • In a small bowl, combine all the ingredients; let rest for at least 10 minutes and up to 1 hour. Serve with pork or dark-fleshed fish.

Nutrition Facts : @context http, Calories 56, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 30 milligrams, Sugar 11 grams

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