Pasta de Chipotle (Chipotle Paste)

Dave DeWitt Recipes Leave a Comment

This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

2 cans chipotle chiles in adobo sauce (or one cup chipotles rehydrated in wine vinegar)

2 tablespoons vegetable oil

4 cloves garlic

1 teaspoon Mexican oregano

1/2 teaspoon ground cumin

1/2  teaspoon ground thyme

1/2 teaspoon freshly ground black pepper

  

Instructions

Combine all ingredients in a blender or food processor and puree. Transfer to a clean jar, cover, and store in the refrigerator.

Salsa de Chipotle (Chipotle Chile Sauce)

Dave DeWitt Recipes Leave a Comment

This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

10 dried chipotle chiles
4 mulato chiles, or substitute anchos
1/2 onion, chopped
10 cloves garlic
1 tablespoon sesame seeds
10 black peppercorns
10 cumin seeds
1/2 cinnamon stick
1 teaspoon Mexican oregano
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup tablespoon vegetable oil
1/4 cup vinegar
1 cup water

 

Instructions

In a bowl, soak the chiles in hot water until soft, about 4 hours. Remove the seeds and stems.

In a food processor or blender, combine the chiles, onion, garlic, olive oil, sesame seeds, peppercorns, cumin seeds, cinnamon stick, Mexican oregano, and salt and process to a paste.

Heat the olive oil and vegetable oil together in a saucepan and fry the paste over medium heat until it is aromatic, stirring constantly for about 5 minutes. Add the vinegar and water, remove from the heat, and stir well.

Smoky Chipotle Pesto

Dave DeWitt Recipes Leave a Comment

This recipe is part of a five-part series devoted to chipotles—those many varieties of smoked chiles. You can go here to start reading about (and cooking with) chipotles of all kinds.

Ingredients

1 can chipotle chiles in adobo (or 1/2 cup chipotles rehydrated in wine vinegar)
1/4 cup tomato paste
8 cloves garlic
2 tablespoons cider vinegar or lime juice
1 cup grated Parmesan or romano cheese
1 cup pumpkin seeds (pepitas) or piñon nuts, toasted
1 cup canola oil

Instructions

Combine the chipotles, garlic, and vinegar in a food processor and puree. Add the cheese and pumpkin seeds. With the processor running, drizzle in the oil until the desired consistency is reached (you may not need all the oil).

Pitmaster Pete’s Sweet Chile Rub

Dave DeWitt Recipes Leave a Comment

A Recipe From:

Soaked, Slathered, & Seasoned

A Simple Guide to Flavoring Food for the Grill

 


by Elizabeth Karmel

Ingredients

4 teaspoons mustard powder

4 teaspoons granulated garlic

4 teaspoons onion powder

4 teaspoons sweet Hungarian paprika

4 teaspoons cayenne pepper

6 tablespoons chili powder

1 1/2 cups packed dark brown sugar

1/2 cup Sugar in the Raw (turbinado)

1/2 cup kosher salt, preferably Morton

1/2 cup white granulated sugar

Instructions

Mix all ingredients in a bowl and sift through a strainer or flour sifter to make sure that there are no clumps of spice or sugar and ensure that it is well mixed. The rub can be stored in an airtight container for up to 3 months.

Caribbean Hot Sauce

Dave DeWitt Recipes Leave a Comment

A Recipe From:

Soaked, Slathered, & Seasoned

A Simple Guide to Flavoring Food for the Grill

 


by Elizabeth Karmel


Ingredients

One 1-pint bottle dark rum

5 to 6 whole fresh or dried red bird peppers or small Scotch bonnet chilies

6 whole cloves

4 whole allspice berries

3 whole black peppercorns

 

Caribbean Hot Sauce

 

Instructions

Pour 1/4 cup rum out of the bottle into a measuring cup. Place the peppers, cloves, allspice, and peppercorns and spices into the bottle of rum. Top up the bottle with the remaining rum. Tightly cap the bottle.


Let the pepper rum “ripen” for at least 2 weeks, preferably 1 month, before serving. The pepper rum will keep at room temperature almost indefinitely.


Sprinkle a few drops into any dish/recipe as desired.

 


Spiced Rum Variation

If you want to make this hot sauce even spicier and add dimension to the heat, substitute Captain Morgan or another spiced rum for the regular rum.