I love the smoky flavor of the chipotle, but don’t care for the heat–even when I remove the seeds, it’s still too hot. Can you suggest an alternative that will give me the great flavor?
A: Hello Sandi:
Unfortunately for you, all of the smoked chiles are pretty hot. Here are some hints for toning down the heat:
–Using the canned or rehydrated chipotles, split them open lengthwise. Using a spoon, scrape out the seeds and most of the tissue, especially that toward the stem end.
–In the recipe you are using, cut the number of chipotles in half and use two or three drops of liquid smoke for each chipotle omitted.
–Cut the number of chipotles in half and replace them with 1 minced tablespoon of heavily roasted red bell pepper for each chipotle omitted. The red bells can be roasted over charcoal or a gas flame until the skin blackens. Remove the skin before using.
Hope this helps!–Dave