2 ripe Hass Avocados, peeled and pitted
1 small white onion, minced
1 medium tomato, minced
1 tablespoonfreshly squeezed lime or lemon juice
2 chipotle chiles in adobo sauce, minced
Salt to taste
Combine all the ingredients in a bowl and mix well. Cover and serve chilled.
5 ears of corn in husks
5 tablespoons diced morels (or other wild mushrooms, rehydrated if dried)
1/4 cup olive oil
2 poblano chiles, roasted, peeled, stems and seeds removed, diced
1/4 cup sundried tomatoes, minced
1 small onion, chopped and sauteed
2 tablespoons minced cilantro
1 tablespoon minced chipotles in adobo
2 teaspoons fresh marjoram, minced
1 teaspoon freshly squuezed lime juice
Salt to taste
Place the corn on a baking sheet and bake at 400 degrees for 30 minutes, turning often, until the corn is blackened on all sides. Allow to cool.
Cook the morels in 2 teaspoons of the olive oil until well browned, about 10 minutes.
Shuck the corn and brush with 2 tablespoons of olive oil. Grill or broil the corn until the kernels brown, about 10 minutes. Cut the kernels from the cob and reserve.
Combine the corn and the morels with the remaining ingredients (and the remaining olive oil) and mix well. Serve warm on a bed of greens.
1 onion, chopped
4 cloves garlic, chopped
2 tablespoon vegetable oil
1 pound tomatillos, halved
1 medium tomato, chopped
1/2 cup chicken broth
1/2 teaspoon Mexican oregano
3 canned chipotle chiles in adobo
1 teaspoon vinegar
Salt to taste
In a skillet, saute the onions and garlic in the oil until soft and slightly browned.
In a food processor or blender, combine all the ingredients except the salt and puree. Transfer the puree to a skillet and simmer for 20 minutes to thicken slightly. Salt to taste.
12 reconstituted chipotle chiles
1 medium onion, chopped
3 cloves garlic, sliced
3 cups water
1/4 cup cider vinegar
1/4 cup tomato sauce
Salt to taste
2 cups white distilled vinegar (or more or less)
Place all the ingredients except the white vinegar in a saucepan, cover and simmer over low heat for about an hour or until the liquid is reduced to about 1 1/2 cups. Transfer the mixture to a food processor or blender and puree.
Combine the puree and the white vinegar in a bowl and mix thoroughly to the desired consistency. Strain the sauce through a sieve and discard the solids. Bottle in sterilized jars.
1 tablespoon vegetable oil
1/2 white onion, chopped
4 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon salt
2 chipotle chiles in adobo, minced (or 2 chipotles reydrated in wine vinegar)
1 cup cooked black beans
Diced yellow bell peppers for garnish
Cilantro leaf for garnish
Heat the oil in a skillet and add the onion and garlic and saute until the onions are soft, about 5 minutes. Add the cumin, salt, and chipotles and cook for about two minutes.
Puree the beans in a food processor with a little water until you have a smooth paste. Add the paste to the mixture in the skillet and cook for 2 minutes, stirring constantly.
