Chipotle Paste Recipe
Yield: 1 CupRecipe by luhu.jp
Ingredients:
7 ounce: Can chipotle chilies en adobo,
2 tbsp: Corn oil,
3 large: Garlic cloves,
2 tsp: Ground coriander,
1 tsp: Thyme,
1 tsp: Freshly ground black pepper,
Directions:
(pasta de chipotle)
In a food processor, combine all the ingredients and process until=
bnlended but still slightly chunky, about 1 minute. The paste can
refrigerated, tightly covered, for up to 3 weeks.
Building Block: By blending canned chipotle chilies in adobo with a
few additional ingredients, you have a nearly effortless recipe for a
versatile, spicy seasoning paste.
Uses: Brush tha paste on beef and pork roasts, baby back ribs,
chicken or shellfish. Mix with sour cream or mayonnzise to accompany
grilled meat, poached chicken or baked potatoes. Add to a vinagrette
from raw or steamed vegetables. Stir into chicken stock along with
shredded cooked chicken, chickpeas and avocado cubes to make a zingy
soup or into shrimp or lobster stock with assorted seafood. Mix into
a simple tomato sauce to go with pasta, meatballs, saut=82ed shrimp
or squid, or use as the base for a= stew.
Lessons from Zarelas Kitchen by Zarela Martinez
Food and Wine Magazine Dec 1994
Source from luhu.jp
In a food processor, combine all the ingredients and process until=
bnlended but still slightly chunky, about 1 minute. The paste can
refrigerated, tightly covered, for up to 3 weeks.
Building Block: By blending canned chipotle chilies in adobo with a
few additional ingredients, you have a nearly effortless recipe for a
versatile, spicy seasoning paste.
Uses: Brush tha paste on beef and pork roasts, baby back ribs,
chicken or shellfish. Mix with sour cream or mayonnzise to accompany
grilled meat, poached chicken or baked potatoes. Add to a vinagrette
from raw or steamed vegetables. Stir into chicken stock along with
shredded cooked chicken, chickpeas and avocado cubes to make a zingy
soup or into shrimp or lobster stock with assorted seafood. Mix into
a simple tomato sauce to go with pasta, meatballs, saut=82ed shrimp
or squid, or use as the base for a= stew.
Lessons from Zarelas Kitchen by Zarela Martinez
Food and Wine Magazine Dec 1994
Source from luhu.jp