Chiles Chipotle Chiles

- Reference - Salsas - Fajitas - Spices - Mexican - Texas - Chiles - BBQ - Ethnic - Lee's Recipes -

Chipotle: Smokey Hot Recipes for all Occasions by Leda Scheintaub I absolutely love chipotles. They are without doubt my favorite chile pepper. Now it is "everything chipotle", including my blog

Chipotle Recipes

  1. Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers
  2. Roasted Butternut Squash Soup with Orange and Fennel
  3. Steaks with Chipotle Sauce
  4. Chipotle Peach Salsa with Cilantro
  5. Chipotle Hummus
  6. Chipotle Shrimp
  7. Chicken with Chipotle
  8. Chipotle Chicken Breasts
  9. Smoky Chipotle Honey Roasted Peanuts
  10. Cilantro Chipotle Pesto
  11. Black Bean Soup Chipotle "Smoke"
  12. Chipotle Green Chile Chicken
  13. Marinated White Bean and Chipotle Salad
  14. Chipotle Cashew Chicken with Brown Rice
  15. Chipotle & Lime Shrimp
  16. Chipotle Shrimp from Rick Bayless
  17. Chipotle-Marinated Steak Fajitas
  18. Snapper with Zucchini and Toasty Garlic Mojo from Rick Bayless
  19. Maryland Crab Cakes with Creamy Chipotle and Other Sauces and Dips
  20. Smoky Chipotle Hummus with Garlic Bagel Chips
  21. Chipotle Oil
  22. Grilled Lamb Chops with Chipotle and Cilantro Oils
  23. Scallops with Chipotle Oil
  24. Northwest Pacific Mussels and Clams Soup (with Chipotle Cream)
  25. Sweet Potato Bites with Chipotle Black Bean Spread
  26. Shredded Beef Salad with Chipotle Dressing
  27. Turkey Sandwiches with Chipotle Spread and Avocado
  28. Southwestern Turkey-Cheddar Burgers with Grilled Onions and Chipotle-Poblano Ketchup
  29. Giant Chipotle White Beans from Heidi Swanson
  30. Tempeh, Lettuce, and Tomato Sandwiches by Heidi Swanson features chipotle-marinated tempeh
  31. Cranberry Chipotle Compote from Chili-head Luis K. Ayala
  32. Rib Eye Steaks with Chipotle Butter from Weber's On the Grill: Steak & Sidesby Jamie Purviance
  33. Chipotle Mussels with Orange Mayonnaise
  34. Steamed Mussels with Chipotles and Coconut Milk with onion, carrot, celery, coconut milk, chicken stock, wine, garlic, mint, cilantro and chipotle chilies
  35. Grilled Salmon and Smoky Tomato-Chipotle Sauce from Weber


Chipotle FAQ's

  1. About Chipotles
  2. Chipotle Links
  3. Drying Chipotles at Home - not an easy thing to do

Chipotle Condiments

  1. Chipotle & Lime Marinade
  2. Sweet Chipotle Grilling Sauce
  3. Chipotle Sauce
  4. Cherry Chipotle Beurre Blanc
  5. Chipotle and Cilantro Oils
  6. Chipotle Mayonnaise
  7. Chipotle Cream
  8. Chipotle-Poblano Ketchup

Chipotle: Smokey Hot Recipes for all Occasions by Leda Scheintaub Chipotle Books

On an outing to Barnes and Noble I fortunately found Chipotle: Smokey Hot Recipes for all Occasions by Leda Scheintaub. As soon as this book caught my eye. I knew immediately it was going to come home with me.

  1. The Pepper Pantry: Chipotles (Pepper Pantry) by Dave Dewitt and Chuck Evans (Paperback - April 1997)
  2. Crazy for Chipotle by Lynn Nusom (Paperback - Jun 25, 2004)
  3. Chipotle (Gourmet Collection) (Hardcover - Sep 2008)
  4. Peppers Peppers Peppers: Jalapeño, chipotle, serrano, sweet bell, poblano and more - in a riot of color and flavor by Marlena Spieler (Paperback - Sep 1, 1999)
  5. Peppers, a Cookbook by Robert Berkley (see page 80)


- Reference - Spices - Chiles - BBQ - Ethnic - Top -

What are Chipotles?

Chipotles are smoked dried jalapeños. Chipotles are available for cooks in 3 ways: whole dried, powder, and canned in Adobe sauce.

Chipotle Links

- Reference - Spices - Chiles - BBQ - Ethnic - Top -

Chipotle Searches on Recipe Sites



There are two varieties of dried Chipotle chiles:Meco and Morita. The Moritas, availabe whole and ground, are a smaller chile with a dark red and black color. The light brown Meco are larger. Both chiles have some heat from the fresh Jalapeño, but they are less intense and a bit nutty in flavor from the smoking process.

Chipotle: Smokey Hot Recipes for all Occasions by Leda Scheintaub
Meco Chipotle and Morita Chipotle


Drying Chipotles at Home - a real challenge

It is possible, but apparently not very practical, to smoke and dry your own Chipotles from fresh Jalapeños. A Message Board contributor tried smoking the jalapeños in a stovetop smoker, but "they deflated and look like roasted chilis. Another answered "That will give you the chipotle flavor (smoked jalapeños) but then you have to dry them... in a dehydrator if you have one, or by some less expensive option. I've not dried peppers this way, but I've dried a lot of other things by turning the oven on the very lowest temp and placing the food on a rack, placed in a sheet pan. After 10 minutes, turn the heat off, then after 30 minutes, turn it back on for another 10.... repeat this for 4 to 6 hours. Check the peppers after each heating cycle to see if they're done."

Facts about Homemade Smoked Chipotles

Chipotle: Smokey Hot Recipes for all Occasions by Leda Scheintaub Chipotles are simply smoked Jalapeño peppers. The secret is to dry out the chilies in a smoke environment without cooking them first. Keep the temperature low for the best Chipotle peppers. You can then use them as flavoring for everything from soups to salsa.

Cook Time: 24 hours,


1 pound ripe jalapeños


First of all you need a good clean smoker. Grease, oils or food particles from past smokes will leave a harsh and undesirable flavor on the chilies. Some people who make a lot of chipotles have a smoker for just this. Once you have the smoker good and clean, start the fire. You will need to do a long smoke. Depending on the moisture in the chilies you might be looking at more than 24 hours so plan on adding coals to the fire periodically. Wash and dry the jalapeños. Remove the stems and make sure the jalapeños are in good condition. Place the jalapeños in a single layer on the rack and close the lid. Chipotles are best smoked with a fruity wood, but oak or hickory work well also. You will have good chipotles when the jalapeños have dried, become light in weight and a rich brown color. During the smoking process move the jalapeños around periodically and keep a close eye on the fire. Ideally you should keep a cool, smoky fire that doesn't cook the chilies before they dry. Try for a consistent temperature of about 180 degrees. There really is a art to this so don't be discouraged if it doesn't work out the first time.



Homemade Chipotles from Garry Howard

1 lb ripe jalapeños

Chipotle: Smokey Hot Recipes for all Occasions by Leda Scheintaub Americans who love the smoky taste and fiery bite of chipotles have recently been hit with high prices and a scarcity of product. With prices for these smoked jalapeños reaching $15 a pound wholesale, home growers yearn to smoke their own. But the Mexicans have been fairly secretive about their techniques, and none of the books on chiles describe home smoking. After a trip to Delicos Mexico, I think I have solved this mystery -- but the process takes some dedication. First, let's look at how the Mexicans do it.

Mexicans use a large pit with a rack to smoke-dry the jalepeños. The pit containing the source of heat is underground, with a tunnel leading to the rack. The pods are placed on top of the rack where drafts of air pull the smoke up and over the pods. The jalapeños can be whole pods or pods without seeds. The latter are more expensive and are called “capones”, or castrated ones.

It is possible to make chipotle in the back yard with a meat smoker or Weber-type barbecue with a lid. The grill should be washed to remove any meat particles because any odor in the barbecue will give the chile an undesirable flavor. Ideally, the smoker or barbecue should be new and dedicated only to smoking chiles. The quality of homemade chipotle will depend on the maturity and quality of the pods, the moisture in the pods, the temperature of the smoke drying the pods, and the amount of time the peppers are exposed to the smoke and heat. The aroma of wood smoke will flavor the jalapeños, so carefully choose what is burned. Branches from fruit trees, or other hardwoods such as hickory, oak, and pecan, work superbly. Pecan is used extensively in parts of Mexico and in southern New Mexico to flavor chipotle. Do not be afraid to experiment with different woods.

The difference between the fresh weight of the fruits and the finished product is about ten to one, so it takes ten pounds of fresh jalapeños to produce approximately one pound of chipotles. A pound of chipotles goes a long way, as a single pod is usually enough to flavor a dish.

First, wash all the pods and discard any that have insect damage, bruises, or are soft. Remove the stems from the pods before placing the pepperrs in a single layer on the grill rack. Start two small fires on each side of the grill with charcoal briquets. Keep the fires small and never directly expose the pods to the fire so they won't dry unevenly or burn. The intention is to dry the pods slowly while flavoring them with smoke. Soak the wood in water before placing it on the coals so the wood wil burn slower and create more smoke. The barbecue vents should be opened only partially to allow a small amount of air to enter the barbecue, thus preventing the fires from burning too fast and creating too much heat.

Check the pods and the fires hourly and move the pods around, always keeping them away from the fires. It may take up to forty-eight hours to dry the pods completely. The pods will be hard, light in weight, and brown in color when dried. If necessary, let the fires burn through the night. After the pods have dried, remove them from the grill and let them cool. To preserve their flavor, place them in a zip-lock bag. It is best to store them in a cool and dry location. If humidity is kept out of the bags, the chipotles will last for twelve to twenty-four months.

Buen apetito!

Source: Exported from MasterCook CHIPOTLE CHILES Recipe contributed by Garry Howard



Smoky Chipotle Honey Roasted Peanuts

A sweet, smoky, spicy treat.


1/3 cup white sugar
1 1/2 teaspoons chipotle chile powder
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
2 tablespoons butter
2 tablespoons honey
1 teaspoon kosher salt
1 pound skinless peanuts


Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.

Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.

Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.

Source: Smoky Chipotle, Chipotle Lovers Paradise: "Smoky Chipotle Honey Roasted Peanuts" posted Sunday, October 19, 2008

Chipotle Recipes

- Chiles - Soups - Turkey - Top -

Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers


2 tablespoons extra-virgin olive oil, corn oil or vegetable oil
2 pounds ground turkey breast
1 medium onion, chopped
3 cloves garlic, chopped
1 rounded tablespoon chili powder, a palm full
2 chipotles in adobo, chopped, found on Spanish/Mexican foods aisle or, 1/2 cup hot chipotle salsa may be substituted
1 cup Mexican beer
2 cups chicken stock
1 (28-ounce) can chopped stewed tomatoes
1 can red kidney beans, drained
1 (8 1/2-ounce) package corn muffin mix (recommended: Jiffy Mix) prepared to directions on box for corn cakes
1 1/2 cups shredded pepper jack cheese, 8 ounces
2 tablespoons butter


  1. Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes.
  2. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.
  3. Heat a nonstick griddle pan over medium high heat. Mix batter and cheese together. Rub grill with butter, nesting the butter in a paper towel to hold on to it. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.
  4. Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie. A.K

- Chiles - Soups - Top -

Roasted Butternut Squash with Orange and Fennel

Roasted Butternut Squash  Soup with Orange and Fennel

- Chiles - Shrimp - Top -

Chipotle Shrimp

A quick and easy dish of shrimp sauteed in a spicy sauce of butter, garlic, Worcestershire sauce, red wine, and chipotle chiles. Serve over steamed rice.


1 cup uncooked long grain white rice
2 cups water
1/4 cup butter
2 cloves garlic, minced
1/4 cup dry red wine
1 1/2 tablespoons Worcestershire sauce
2 tablespoons minced chipotle peppers in adobo sauce
1 teaspoon salt
1 1/2 pounds medium shrimp - peeled and deveined


1. Place the rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed.
2. Melt the butter in a skillet over medium heat. Stir in the garlic, and cook about 30 seconds. Stir in the red wine, Worcestershire sauce, chipotle peppers in adobo sauce, and salt. Mix in the shrimp, and cook 5 minutes, or until opaque. Serve over the cooked rice.

Source: eileenvideo bellacitta


- Chiles - Soups - Top -

Sweet Chipotle Grilling Sauce

Sweet and spicy sauce is great brushed onto grilled chicken and steaks, it's also great for marinating.
Serves 8


2 chipotle chilies in adobo sauce
2/3 cup maple syrup
2 cloves garlic, peeled
1 tablespoon soy sauce


Place chilies, maple syrup, garlic, and soy sauce into a blender. Puree until smooth.

Source: eileenvideo bellacitta

- Chiles - Soups - Top -

Chipotle Sauce

Serves 8


1/2 cup plain yogurt
1/2 cup mayonnaise
2 teaspoons pureed chipotle peppers in adobo sauce


In a small bowl, mix together the yogurt, mayonnaise, and chipotle peppers until smooth. Chill until serving.

Source: eileenvideo bellacitta


- Chiles - Steaks - Top -

Steaks with Chipotle Sauce

Chipotles in adobo sauce are dried smoked red jalapeno peppers, which are canned with a thick chili puree called adobo. They can be found in the Mexican section of your local supermarket. Like all hot peppers, handle these chilies and their sauce with care so they don't burn your skin or eyes. Unused chipotle peppers can be frozen. Individually freeze the peppers with some sauce on a lined baking sheet, then store in a resealable plastic freezer bag for up to 3 months.
Serves 4


1 (7 ounce) can chipotle peppers in adobo sauce
1/2 cup sour cream
1 teaspoon dried cilantro flakes
4 (8 ounce) New York strip steaks


  1. Chop one chipotle pepper; place in a bowl. Add 1 teaspoon of the adobo sauce. Stir in sour cream and cilantro; refrigerate. (Save remaining peppers and sauce for another use.)
  2. Grill steaks, uncovered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Serve with sauce.

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
Nutritional Analysis: 1 steak with 2 tablespoons sauce equals 517 calories, 36 g fat (16 g saturated fat), 144 mg cholesterol, 174 mg sodium, 2 g carbohydrate, trace fiber, 41 g protein.

Source: eileenvideo bellacitta


- Chiles - Salsa - Top -

Chipotle Peach Salsa with Cilantro



1 cup sliced canned peaches, drained and chopped
1/3 cup chopped red onion
2 cloves garlic, minced
1 1/2 teaspoons minced fresh ginger root
2 teaspoons minced chipotle peppers in adobo sauce
1/3 cup chopped fresh cilantro
1/2 lime, juiced
salt and pepper to taste


In a bowl, mix the peaches, onion, garlic, ginger, chipotle peppers in adobo sauce, cilantro, and lime. Season with salt and pepper. Chill until serving.

Source: eileenvideo bellacitta


- Chiles - Hummus - Top -

Chipotle Hummus


Chipotle HummusIngredients

2 cans (15.5-oz) Garbanzo beans (chickpeas) drained, with liquid reserved
2 teaspoons Cumin powder
3/4 teaspoon Freshly ground pepper
3/4 teaspoon Salt
1/3 cup Fresh lemon juice
1/4 cup Extra virgin olive oil
1 teaspoon Fresh garlic chopped
1/3 cup Tahini (sesame seed paste)
4 whole Chipotle chiles in adobo sauce (use more or less to taste)
2 teaspoons Adobo sauce from canned chipotle chiles (use more or less to taste)


Purée all ingredients except bean liquid in a food processor. Gradually add the minimum amount of chickpea liquid required to give the mixture a thick, creamy, smooth consistency. Blend until all graininess is gone. Cover and refrigerate at least 1 hour.
Note: Using 4 chiles makes this hummus mildly spicy.

Source: Big Oven eileenvideo bellacitta


- Chiles - Chicken - Top -

Chicken with Chipotle

Chicken legs are roasted, then simmered in a spicy, chipotle cream sauce for a true Mexican chicken recipe. Serve it with rice and salad, and don't forget the warmed corn tortillas!

Chipotle ChickenIngredients

8 chicken leg quarters
1 1/2 cups milk
1 cup sour cream
2 chipotle peppers in adobo sauce
2 tablespoons chicken bouillon granules
1 tablespoon margarine
salt to taste


1. Preheat oven to 375 degrees F (190 degrees C).
2. Roast the chicken legs in the preheated oven until the skin is crispy, and the meat is cooked through, 30 to 40 minutes.
3. While the chicken is roasting, puree the milk, sour cream, chipotle peppers, and chicken bouillon granules in a blender until smooth. Melt the margarine in a large pan over medium heat. Pour in the chipotle puree, bring to a simmer, reduce heat to low, and season with salt to taste. Add the cooked chicken legs, and simmer for about 10 minutes, until chicken has taken on the flavor of the sauce.

Source: Submitted by GUERAGUERRERO eileenvideo bellacitta


- Chiles - Chicken - Top -

Chipotle Chicken Breasts

Chipotle Chicken Breasts
"Great Mexican dish! Spiciness can be altered by adding or subtracting to amount of chipotle pepper seeds."


1 (7 ounce) can chipotle peppers in adobo sauce
2 tablespoons sour cream
4 skinless, boneless chicken breasts
1 cup sour cream
10 ounces baby spinach, rinsed
1/2 cup chicken broth
salt to taste


1. Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
2. Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
3. Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.

Source: eileenvideo bellacitta
Submitted by Bethany Gorski Photo by: Carrie Magill


- Chiles - Soups - Top -

Smoky Chipotle Honey Roasted Peanuts

Serves 8


1/3 cup white sugar
1 1/2 teaspoons chipotle chile powder
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
2 tablespoons butter
2 tablespoons honey
1 teaspoon kosher salt
1 pound skinless peanuts

Smoky Chipotle Honey Roasted PeanutsDirections

  1. Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.

  2. Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.

  3. Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.

Posted by Chip Fumee

Source: eileenvideo bellacitta


- Chiles - Reference - Top -

Chipotle Mayonnaises

Chipotle Mayonnaise I


1/2 cup mayonnaise
1 tablespoon adobo sauce
1 dash Worcestershire sauce


Wearing rubber gloves, finely chop Chipotle peppers. In small bowl, whisk together chipotles, mayonnaise, adobo sauce and Worcestershire sauce; set aside.

Source: Crab Cakes with Chipotle Mayonnaise posted by laniselick on BigOven eileenvideo bigoven743

Bobby Flay's Chipotle Mayonnaise


1 cup mayonnaise
2 chipotles in adobo sauce
1 tablespoon adobo sauce
1/2 lime, juice
Salt and freshly ground black pepper


Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.

Source:Bobby Flay's Sliders with Chipotle Mayonnaise


- Chiles - Pestos - Top -

Cilantro Chipotle Pesto


2 or 3 bunches of cilantro
1 or 2 chipotle peppers (smoked hot peppers)
some olive oil
1 lime
some goat cheese


First chop up the peppers, removing the seeds and the veins. Put them in a bowl of hot water to soak and put aside. Cut off the majority of the stems of the cilantro bunches and put the leaves (its ok to have some stems) into a food processor with the olive oil. Chop them up until they are finely chopped. Put this mixture into a bowl. Add 1 limes worth of juice. Drain the soaked peppers and stir them in. Take about 1 1/2 inches worth of goat cheese (off the cylinder that it usually comes as) and stir that in. Stir until the whole thing is throughly mixed (mash the cheese against the side of the bowl to get it to mix in).
Now you can put it on most anything. I like it on gnocchi with some sautéed zucchini and onions mixed in. You could also probably sauté up some mushrooms to stick in there too. Its also really good on fish.

Source: Shroomery Message Board


- Chiles - Soups - Beans - Top -

Black Bean Soup Chipotle "Smoke"


1 lb Dried black beans
2 tbl Extra virgin olive oil
1 Clove (large) garlic, crushed
3 qt Water, or low / no sodium broth
2 Bay leaves
1 sm Dried red Chipotle chili pepper
2 tbl Ground cumin
1 tbl Dried oregano
4 sprg cilantro, large, whole
4 tbl Flat leaf parsley, chopped
Salt and pepper
1 Red bell pepper, 1/4-inch dice
2 tbl Brown sugar
2 tbl Dry sherry
2 tsp Fresh lime juice
1/4 cup Cilantro, chopped
Cooked rice
Lime slices
Sour cream


  1. Sort beans, discard stones. Soak overnight, covered with 2 inches of water. Drain the beans and rinse several times in cold water. Set aside.
  2. Place oil in large, heavy pot over medium heat, add onion, cook 15 minutes, or until wilted, adding the garlic during the last 5 minutes.
  3. Add reserved beans, water, bay leaves, dried chili, cumin and oregano.
  4. Gently bruise the cilantro sprigs. Tie them together and add to the pot along with 2 tablespoons chopped parsley.
  5. Bring to boil, reduce heat to medium and simmer, uncovered for 1 1/2 hours, reducing the heat if necessary. Skim any foam that rises to the surface.
  6. Discard the cilantro and bay leaves. Remove 2 cups of the soup along with any garlic pieces and puree. Stir the puree back into the soup. Season with salt and pepper.
  7. Add bell pepper, sugar, sherry, lime juice and 2 tables of parsley and the chopped cilantro. Cook for 30 minutes. Serve in bowls over rice, with lime, a drizzle of sherry, some sour cream.

Source: whatever


- Chiles - Chicken - Top -

Chipotle Green Chile Chicken


1 small can of chipotle peppers
2 Green chiles just burnt enough to bubble and blacken the skin with the torch diced and set aside.
3-4 limes juiced, keep juice.
add a bit of cumin, oregano, and garlic (I add LOTS of garlic and cumin, i love it) to fit your taste.


Fully tenderize chicken breasts... and I mean these babies should be damn near pre chewed.
Throw everything above ina ziplock baggie, add a tablespoon of water and a bit of that Liquid smoke stuff and squish it all around to cover everything. Leave in fridge overnight.
Slow cook these at 200-225~ just 'till they're cooked through, and eat 'em. The slower you cook them, the better they'll be. I promise you'll like it if ya like spicey food.

Source: whatever



- Chiles - Salads - Beans - Top -

Marinated White Bean and Chipotle Salad


1 lb White beans (Navy; or canellini)
1/4 c Olive oil
1/4 c White wine vinegar
2 tbs Dijon mustard
4 Chipotle chiles; soaked in hot water for 20 minutes; seeded and julienned
2 Scallions (green onions)
2 Sprigs fresh oregano or tsp Dried oregano
Salt and pepper


Wash beans, heat with 2 qt water, bring to boil and cook until just tender (ca 1 hr). Dont overcook them. Turn off, and let cool in the water. Drain. Whisk the oil, vinegar and mustard together. Pour over beans in large bowl. Add chiles, scallions and oregano. Season to taste with salt and pepper, and mix well. Try not to break the beans. Marinate refrigerated for at least 24 hours before serving. Serves 8-10.

Source: Peppers, a Cookbook by Robert Berkley 1992 Page 80


- Chicken - Rice - Chiles -- Top -

Chipotle Cashew Chicken with Brown Rice


4 to 6 servings

1 tablespoon extra-virgin olive oil
Chipotle Cashew Chicken with Brown Rice2 tablespoons butter
1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
2 cups quick cooking brown rice
4 cups chicken stock
2 tablespoons vegetable oil
2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
2 to 3 tablespoons tamari dark soy sauce, eyeball it
4 cloves garlic, chopped
1 red bell pepper, seeded and thinly sliced
10 to 12 water chestnuts, whole
1 cup frozen green peas
3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin, a palm full
2 to 3 tablespoons honey, 2 healthy drizzles
1/4 to 1/3 cup real maple syrup, eyeball it
2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
1 cup raw cashews


    1. In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.
    2. While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts.
    3. Top rice with cashew chicken and serve.

Source: Rachel Ray

- Chiles - Top -

Chipotle & Lime Marinade


Juice of 1 fresh lime
1 can Chipotle Peppers in Adobo Sauce, puréed
Optional soy sauce


If you like really spicy food then add more chipotle purée. You can also add a bit of soy sauce when grilling meats like pork and beef; the saltiness is a great addition.

Source: TV includes video

- Chiles -Shrimp - Top -

Chipotle & Lime Shrimp

This recipe, posted on YouTube, is take off on Rick Bayless's Chipotle Shrimp. Best of course will be Rick's version.


Serves 2

1 pound shrimp (450 grams)
1/4 cup lime juice
1 teaspoon sugar

4 garlic cloves
2 tomatoes
2 chipotles

1/2 teaspoon salt
1 teaspoon oregano
1 small onion chopped


Purée in a food processor the garlic, the 2 tomatoes and the 2 chipotles. Marinate the shrimp in the oregano, lime juice, and sugar for short time, 2 minutes. Sauté the onion in a fry pan until golden. Add the chipotle / tomato purée. Cook for a couple of minutes. Add the shrimp along with lime juice. Cook until done.


Source: Freita's Ex

[Chiles] [Shrimp] [Chipotles] [Rick Bayless] [Mexican] [Collections]

Chipotle Shrimp from Rick Bayless

Rick Bayless, one of America's finest chefs, specializes in Mexican cuisine and is owner of Frontera Grill in Chicago. He generously shares his recipes on his site.

Chipotle Shrimp - Rick BaylessIngredients

6 garlic cloves, unpeeled
1 small white onion, sliced 1/4-inch thick
6 ounces (1 medium-small or 2 to 3 plum) ripe tomatoes
3/4 teaspoon black pepper, preferably freshly ground
1/8 teaspoon cloves, preferably freshly ground
2 tablespoons olive oil
2 to 4 tablespoons very finely chopped canned chipotle chiles, drained before chopping
Salt, about 1/2 teaspoon
2 pounds (about 50) medium-large shrimp


Roasting the flavorings. On an ungreased griddle or heavy skillet set over medium, roast the garlic cloves, turning occasionally, until soft (they will blacken in spots), about 15 minutes. Cool and peel. While the garlic is roasting, lay the onion out on a small square of foil, set on the griddle and let sear, brown and soften, about 5 minutes per side. Roast the tomatoes on a baking sheet set 4 inches below a very hot broiler until blackened in spots and soft, about 6 minutes; flip and roast the other side. Cool and peel, collecting all the juices with the tomatoes.

The sauce. Combine all the roasted ingredients in a food processor or blender, along with the pepper, cloves and 1/4 cup water. Process to a medium-smooth puree. In a very large (12-inch) skillet, heat the oil over medium-high. When hot enough to make a drop of the puree sizzle noisily, add it all at once. Stir for several minutes as the mixture sears and darkens, then reduce the heat to medium-low and continue to cook, stirring regularly, until very thick, about 5 minutes. A tablespoon at a time, stir in the chopped chipotles, tasting until the thick salsa suits your own penchant for spiciness. (I think these are best when they’ve reached the upper levels of heat.) Taste, season with salt and remove from the heat.

The shrimp. Peel the shrimp, leaving the final joint and the tail intact. One at a time, devein the shrimp by laying them flat on your work surface and making a shallow incision down the back, exposing the (usually) dark intestinal track and scraping it out
Return the skillet with the sauce to medium-high heat. Add the shrimp, then slowly stir and turn for about 3 to 4 minutes, until the shrimp are just cooked through. (The sauce should nicely coat the shrimp, though it won’t really pool around them.) Taste a shrimp, sprinkle on a little more salt if necessary, then pile up the crustaceans on a rustic platter and carry them to the table.

Source: Frontera Grill Rick Bayless
See and and Frontera Grill in Chicago

Rick's recipes with Chipotles

See a list of Rick Bayless recipes with chipotles using his website's search function:

Rick Bayless Cook Books
[Chiles] [Shrimp] [Chipotles] [Rick Bayless] [Mexican] [Collections]
Checkout Cookbooks by Rick Bayless who has been acclaimed widely as America’s foremost proponent of Mexico’s thrillingly diverse cuisine. In his five cookbooks, he focuses on classic Mexican dishes, delving into their traditional foundations, cooking methods and cultural backgrounds.

  1. Mexican Everyday, by Rick Bayless with Deann Groen Bayless. (W.W. Norton & Company) Photographs by Christopher Hirsheimer
  2. Rick & Lanie's Excellent Kitchen Adventures, by Rick Bayless and Lanie Bayless with Deann Groen Bayless. (Stewart, Tabori & Chang 2004) Photographs by Christopher Hirsheimer
  3. Mexico–One Plate at a Time, by Rick Bayless, JeanMarie Brownson and Deann Groen Bayless (Scribner, Fall 2000)
  4. Salsas That Cook, by Rick Bayless with JeanMarie Brownson and Deann Groen Bayless (Simon & Schuster 1998)
  5. Rick Bayless's Mexican Kitchen, by Rick Bayless with Deann Groen Bayless and JeanMarie Brownson (Scribner 1996)
  6. Authentic Mexican: Regional Cooking from the Heart of Mexico, by Rick Bayless with Deann Groen Bayless (William Morrow and Company, Inc., 1987)
  7. Fiesta at Rick's by Rick Bayless with Deann Groen Bayless. (W.W. Norton & Company, 2010).

- Chiles - Top -

- Hummus Main Page - Hummus Varieties - Carrot Hummus - Sundried Tomato - Spinach Hummus - Red Pepper Hummus -

Smoky Chipotle Hummus with Garlic Bagel Chips Top

Smoky Chipotle HummusIf you don’t have time to make your own hummus, buy some at the market or specialty foods store, and mix in chipotle chilies and cumin to taste.


2 15-ounce cans garbanzo beans (chickpeas), drained
1/2 cup water
1/4 cup plus 2 tablespoons tahini (sesame seed paste)*
3 tablespoons plus 2 teaspoons fresh lemon juice
2 tablespoons olive oil
21/2 teaspoons minced canned chipotle chilies**
1 large garlic clove, minced
11/2 teaspoons ground cumin
1 4-ounce jar sliced pimientos in oil, drained
1/3 cup chopped fresh cilantro
2 6-ounce packages roasted-garlic bagel chips


Reserve 3 tablespoons garbanzo beans for garnish. Blend remaining garbanzo beans and next 7 ingredients in processor until smooth. Add pimientos; process, using on/off turns, until pimientos are coarsely chopped. Transfer hummus to medium bowl. Stir in cilantro. Season hummus to taste with salt and pepper. Sprinkle with reserved garbanzo beans. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Accompany with bagel chips.

*Sold at Middle Eastern markets, natural foods stores and some supermarkets.
**Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets. Makes 20 servings. Bon Appétit


- Chiles - Flavored Oils - Top -

Chipotle Oil

Chipotle Oil


2 tablespoons chipotle peppers in adobo sauce
1/2 cup olive oil
1/2 teaspoon kosher salt


Process chipotle peppers, olive oil, and salt in a blender or food processor until smooth.

Cilantro Oil


1/2 cup loosely packed fresh cilantro leaves
1/2 cup olive oil
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt


Process cilantro, olive oil, lime juice, and salt in a blender or food processor until smooth.

Southern Living, April 2002


- Chiles - Lamb - Top -

Grilled Lamb Chops with Chipotle and Cilantro Oils


1 cup loosely packed fresh cilantro
1/2 cup canola oil
8 garlic cloves
4 shallots
2 jalapeño peppers, seeded
16 (2-inch-thick) loin lamb chops
Hickory wood chips
2 tablespoons kosher salt
2 tablespoons cracked pepper
Chipotle Oil
Cilantro Oil
Garnish: fresh cilantro sprigs




  1. Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
  2. Place lamb chops in a large shallow dish or heavy-duty zip-top plastic bags. Pour oil mixture evenly over chops. Cover or seal, and chill 2 hours, turning occasionally.
  3. Soak wood chips in water 30 minutes.
  4. Remove chops from marinade, discarding marinade. Sprinkle chops evenly with salt and pepper.
  5. Prepare a fire by piling charcoal and wood chips in grill. Place food rack on grill. Arrange chops on rack, and grill, covered with grill lid, over high heat (400° to 500°) 6 to 8 minutes on each side or until desired degree of doneness. Drizzle with
  6. Chipotle and Cilantro Oils; garnish, if desired.

Yield Makes 8 servings
Southern Living
, APRIL 2002

Scallops Lee's Fast Way - Chiles - Scallops - Flavored Oils - Top -

Scallops with Chipotle Oil


Inspired by New York restaurant One If By Land, Two If By Sea, this recipe requires that scallops be laced with chipotle oil, dotted with basil puree, and finished with a sprinkle of diced mango and a spoonful of basil seeds. Cilantro and black olives are added too.

- Chiles - Beans - Sweet Potatoes - Vegetarian -Top -

Sweet Potato Bites with Chipotle Black Bean Spread

Sweet Potato Bites with Chipotle Black Bean SpreadServes 3-4 with spread leftover


2 medium sweet potatoes, peeled and sliced in 1/4 inch rounds
2 Tablespoons olive oil

kosher salt and fresh black pepper, to taste
Preheat oven to 375 degrees. Combine the potatoes, oil, and seasonings in a bowl. Put on a lightly oiled cookie sheet and bake for about 30 minutes. Remove from oven, blot lightly to remove excess oil, and let cool a little.

Chipotle Black Bean Spread:

1 can black beans, drained and rinsed
1 large garlic clove, cut into chunks
1 Tablespoon tahini
2 teaspoons adobo sauce from canned chipotles
1 Tablespoon orange juice
1 teaspoon extra virgin olive oil
salt to taste
Puree until fluffy in a food processor.
Top sweet potatoes with a little black bean spread and sprinkle with chopped cilantro.

Source: Show Me Vegan


- Chiles - Soups - Top -

Cherry Chipotle Beurre Blanc

Perfect for fish like Mahi Mahi


1/4 cup dry vermouth
1 tbsp shallots, minced
2/3 cup fresh cherries, pitted
juice from 1 lime
1/2 tsp chipotle in adobo puree
1/4 tsp kosher salt
1/4 cup (1/2 a stick) cold unsalted butter, cut in cubes


Place cherries and lime juice into a blender or food processor. Process until smooth. Strain mixture through a fine mesh sieve. Discard solids and set liquid aside.

Add vermouth and shallot to a small sauce pan over high heat. Reduce until about 1 tbsp of liquid remains, stirring occasionally, about 5 minutes. Add cherry-lime juice, chipotle puree and salt to pan. Reduce until syrupy and thick, stirring frequently. Turn off heat. Add one cube of butter at a time, whisking constantly until the cube has been completely incorporated before adding the next cube. Repeat this process with the remaining cubes of butter to form an emulsified sauce. Strain the sauce using a fine mesh strainer. Serve immediately or place in a double boiler over simmering water until ready to serve. If the sauce sits at room temperature or is over-heated it will separate.

Source: What We're Eating blogy by Amanda
A Beurre Blanc Recipe, by Amanda accessed Thursday, August 6, 2009



- Chiles - Soups - Top -

Chipotle Cream

Especially for the Getty Museum's Northwest Pacific Mussels and Clams Soup


1/2 cup light sour cream
2 teaspoons fresh lime juice
1 teaspoon minced canned chipotle peppers in adobo sauce


I am not sure how to make the chipotle cream. I suspect the mixture should be food processed because there were no bits in the sauce. Perhaps chipotle powder is the answer.

Source: Lee

- Chiles - Soups - Top -

Chipotle-Poblano Ketchup

Yield: 1 1/4 cups (serving size: 1 tablespoon)


1 poblano chile (about 5 ounces)
1 cup ketchup
2 tablespoons minced seeded chipotle chiles, canned in adobo sauce (about 2 chiles)
1/2 teaspoon ground cumin


  1. Preheat broiler.
  2. Pierce poblano 2 times with the tip of a knife. Place poblano on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally.
  3. Place in a zip-top plastic bag; seal. Let stand 15 minutes.
  4. Peel and discard skins. Cut a lengthwise slit in poblano; discard seeds and stem. Finely chop poblano.
  5. Combine poblano and remaining ingredients. Refrigerate in an airtight container for up to 2 weeks.

Serve with

Cooking Light, August 2007



- Chiles - Steaks -- Fajitas -Top -

Chipotle-Marinated Steak Fajitas

Chipotle-Marinated Steak Fajitas

Chipotle-Marinated Steak Fajitas

Chipotle Marinated Steak Fajitas

From "Southwest Flavors: Santa Fe School of Cooking" by Susan D. Curtis, Page 144

 created November 12, 2008
December 5, 2011