Spicy Chipotle Recipes

Smoked Jalapenos Add Flavor & Heat to Salad Dressing, Pasta

© Chris Albano

Sep 17, 2008

Formerly only a staple in Central and Southern Mexico markets, the chipotle chili has become a star on menus and in many recipes lately. The pepper itself is a smoke dried red jalapeno, sold dried, powdered or as "chipotles en adobo". The later re-hydrates the dried chili peppers in a mixture of tomatoes, vinegar, garlic and onions. This spicy sauce loaded with flavor has been a favorite of Southwestern and Tex-Mex chain restaurants hence the peppers current popularity.

The chipotle is produced from the leftover jalapenos which turn red towards the end of the season they are preserved by farmers in a slow smoking process that dried the peppers and imparts the smoky aroma. It takes 10 pounds of fresh jalapenos to produce 1 pound of the dried chipotle variety.

The main uses in Mexican cuisine for the peppers are for the spicy adobo sauce, salsas and seasoning. More recently chipotle flavored mayonnaise and sour cream sauces have dominated Tex-Mex menus. Also equally delicious on salads, hamburgs, pizzas, wraps and fish tacos. The chipotle chili has now become a household name and is readily available in most markets.

Kicked Up Chipotle Pasta

• 1 ounce butter or olive oil
• 1 hot sausage or chorizo, sliced on the bias
• 4 ounces (1/2 cup) chicken breast, cut in bite sized pieces
• 1/2 tomato, diced
• 2 each scallions, diced
• 4 ounces heavy cream
• 1 chipotle chili, rehydrated and chopped (see note)
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 8 ounces cooked penne pasta
• 2 ounces Parmesan, grated

1. Boil pasta in pot of salted water until Al Dente or firm to the bite.
2. In saute pan over high heat, melt butter
3. Brown the sausage, rendering the flavors and oils from the sausage
4. Add the chicken, tomato, and green onions and cook until opaque
5. Add the chopped chipotle chili and cook 1 minute longer
6. Lower heat to medium. Then add cream, salt and pepper, reducing the sauce slightly.
7. Add cooked pasta and the cheese. Toss to combine.

Note: use a chipotle pepper from "chipotles en adobo sauce. If not availible rehydrate a dried chipotle in some hot water or dust in some chipotle powder until the sauce is spicy to your liking.

Chipotle Ranch Salad Dressing

• 3 tablespoons chipotle en adobo sauce
• 1 cup prepared ranch dressing

1. Combine the two ingredients
2. Puree in a blender or food processor until smooth
3. Chili and serve with salads, sandwiches, or fish tacos

dried chipotle peppers

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