Preparation:
(pasta de chipotle) In a food processor, combine all the ingredients and process until blended but still slightly chunky, about 1 minute. The paste can refrigerated, tightly covered, for up to 3 weeks.
Building Block: By blending canned chipotle chilies in adobo with a few additional ingredients, you have a nearly effortless recipe for a versatile, spicy seasoning paste.
Uses: Brush the paste on beef and pork roasts, baby back ribs, chicken or shellfish. Mix with sour cream or mayonnaise to accompany grilled meat, poached chicken or baked potatoes. Add to a vinaigrette from raw or steamed vegetables. Stir into chicken stock along with shredded cooked chicken, chickpeas and avocado cubes to make a zingy soup or into shrimp or lobster stock with assorted seafood. Mix into a simple tomato sauce to go with pasta, meatballs, sautéed shrimp or squid, or use as the base for a stew.
"Lessons from Zarela's Kitchen" by Zarela Martine |
