Friday, November 5, 2010

MOFO - Day 5 - Chipotle Peppers

Chipotle chiles are all the rage these days. The chipotle is actually a smoked jalapeno. According to the Gourmet Sleuth website, these tasty smoky peppers date back to the Aztec civilization. The Aztecs took to smoking the chiles because jalapenos proved to be difficult to dry without rotting. All I know is that they are a delicious addition to many dishes and I am personally a little addicted them. The chipotle is considered medium heat rating 5000 - 10,000 on the Scoville Heat Index. You can use these delectables in soups, sauces, stews, dressing, marinades, shoot I've even used the powder in sweet baked goods. Speaking of powders, you can find chipotles in their dried pod form, chipotle powder (which is getting easier to find in many grocery stores) and my favorite form, chipotles in adobo (in a can). The canned variety is usually found in the ethnic aisle of your grocery store in little cans. If you haven't experienced the lovely smokiness of the chipotle, your life is just not complete. Find some, try them and your dishes will be transformed into smokey loveliness!

I will be sure to feature a few recipes this month with chipotles no doubt, But today is another very long day for me, so I leave you with a picture and a promise of yumminess to come.

Behold Robin Robertson's Smoky Chipotle Portobello Tacos from her upcoming cook book.


I always feel funny when I don't include recipes in my MoFo posts, so I'm going to share a soy free version of Chipotle Ranch I came up with. It is also really good as a dip on tortilla chips in it's thicker form. This is for all of the mayo haters in the house!

No Soy/No Mayo Version of Chipotle Ranch Dressing



Makes 1 1/2 cups

1 cup raw cashews
1/2 cup water (in addition to soaking water)
2 teaspoons apple cider vinegar
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon granulated garlic or garlic powder
1 teaspoon granulated onion or garlic powder
1/8 teaspoon dried thyme
1/4 teaspoon smoked paprika
2 chipotle chiles (canned in adobo sauce), leave seeds intact

Cover raw cashews with enough filtered water to come 1/2 - 1 inch over cashews. Soak overnight. Drain water and do not reserve. Pour all ingredients, including 1/2 cup water, in food processor or blender and blend until smooth. Let chill for at least for hours before using.

8 comments:

omgoshimvegan said...

mmmmm chipotles! Fantastic.

Mihl said...

Before I went vegan and started to read US-American blogs, I didn't know chipotles existed. Almost no-one knows about them in Germany.

It was the best discovery ever. I don't know if I'd be able to live without chipotles again. Ha, that sounded dramatic.

BunzOfCinnamon said...

Looks goooood!!! The "ranch" recipe sounds delicious!

Veg-In-Training said...

Mihl - food drama is my favorite kind! It's also gluten free.

Rikki Cupcake said...

come over and make me dinner!!

Veg-In-Training said...

@Rikki - we need to do that soon. I'll make dinner, you make dessert!

Jackie Smith (the other one) said...

I also love chipotles, especially in chili! The ranch recipe looks delicious.

Monique a.k.a. Mo said...

That taco looks great!