Page 1 of 2 12 LastLast
Results 1 to 20 of 39

Thread: Dried chipotles - hel-l-lp

  1. #1
    Melba's Jammin' Guest

    Default Dried chipotles - hel-l-lp

    How do I use them? Assuming I will buy a package of whole chipotles,
    how do I prepare it?

    I want it chopped or ground -- do I soak the chipotle in something
    before chopping?

    Chop with a knife or small chopper device?

    I may just wind up using canned in adobo. Or Penzey's ground.

    Thanks for help.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Yes, I Can! blog - check it out
    "Be kind, for everyone you meet is fighting a great battle."
    -Philo of Alexandria

  2. #2
    Steve Y Guest

    Default Re: Dried chipotles - hel-l-lp

    depends on what you are making I suppose. Probably reconstitiute in a
    little hot stock then chop with a knife

    Steve

    Melba's Jammin' wrote:
    > How do I use them? Assuming I will buy a package of whole chipotles,
    > how do I prepare it?
    >
    > I want it chopped or ground -- do I soak the chipotle in something
    > before chopping?
    >
    > Chop with a knife or small chopper device?
    >
    > I may just wind up using canned in adobo. Or Penzey's ground.
    >
    > Thanks for help.
    >


  3. #3
    Pete C. Guest

    Default Re: Dried chipotles - hel-l-lp


    Melba's Jammin' wrote:
    >
    > How do I use them? Assuming I will buy a package of whole chipotles,
    > how do I prepare it?
    >
    > I want it chopped or ground -- do I soak the chipotle in something
    > before chopping?
    >
    > Chop with a knife or small chopper device?
    >
    > I may just wind up using canned in adobo. Or Penzey's ground.
    >
    > Thanks for help.
    >


    Reconstituted in hot water and then run through a food mill works nicely
    if you want seed and skin free pepper pulp paste. Certainly don't
    reconstitute if you want to grind them, and in that case be sure to use
    a dedicated "coffee" grinder for peppers (easy since they're cheap).

  4. #4
    Dimitri Guest

    Default Re: Dried chipotles - hel-l-lp


    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > How do I use them? Assuming I will buy a package of whole chipotles,
    > how do I prepare it?
    >
    > I want it chopped or ground -- do I soak the chipotle in something
    > before chopping?
    >
    > Chop with a knife or small chopper device?
    >
    > I may just wind up using canned in adobo. Or Penzey's ground.
    >
    > Thanks for help.
    >
    > --
    > -Barb, Mother Superior, HOSSSPoJ


    In Mexico/Mexican cooking most dried chilies split to remove the stem &
    seeds then they are reconstituted in boiling hot water for a period of time,
    Once reconstituted they are made into a "sauce or paste" using the water &
    the chilies by putting them into a blender. No decent Mexican kitchen is
    complete without an Osterizer Blender. Careful though - hot water &
    blenders are an explosive combination.

    Hope this helps.

    BTW - dried chilies & the method above = Enchilada sauce.

    Dimitri



  5. #5
    brooklyn1 Guest

    Default Re: Dried chipotles - hel-l-lp

    "Melba's Jammin'" <[email protected]> wrote:
    >
    > How do I use them? Assuming I will buy a package of whole chipotles,
    > how do I prepare it?
    >
    > I want it chopped or ground -- do I soak the chipotle in something
    > before chopping?
    >
    > Chop with a knife or small chopper device?
    >
    > I may just wind up using canned in adobo. Or Penzey's ground.
    >
    > Thanks for help.
    >
    >

    Depends how you will use chipotles/smoked jalopenos... be careful... they
    can be extremely hot, least those I got from Penzys are. They add a
    particular smokey flavor but also add fairly intense heat so don't just toss
    one into a small pot of chili. For my taste one medium sized pepper is
    plenty for a six quart pot of chili... I split it to remove the seeds but I
    leave it whole so I can taste and pull it out if it gets too hot, and I
    usually add half the pepper to start. The powdered is hotter as it contains
    the seeds and membranes and you can't remove any so be extra cautious, you
    can and should remove the seeds from whole chipotles. Canned chipotles is
    an entirely different product, not nearly so hot, in fact some are not hot
    at all, it's made with a much milder pepper, really just adds smokiness and
    the flavor of the adobo sauce.




  6. #6
    Melba's Jammin' Guest

    Default Re: Dried chipotles - hel-l-lp

    In article <iq_cm.168$[email protected]>,
    "brooklyn1" <[email protected]> wrote:

    > can and should remove the seeds from whole chipotles. Canned chipotles is
    > an entirely different product, not nearly so hot, in fact some are not hot
    > at all, it's made with a much milder pepper, really just adds smokiness and
    > the flavor of the adobo sauce.


    Thanks, Sheldon. I've never run across a mild one canned in adobo sauce.
    These are going into Cherry Chipotle relish.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Yes, I Can! blog - check it out
    "Be kind, for everyone you meet is fighting a great battle."
    -Philo of Alexandria

  7. #7
    Melba's Jammin' Guest

    Default Re: Dried chipotles - hel-l-lp

    In article <[email protected]>,
    Steve Y <[email protected]> wrote:

    > depends on what you are making I suppose. Probably reconstitiute in a
    > little hot stock then chop with a knife
    >
    > Steve
    >
    > Melba's Jammin' wrote:
    > > How do I use them? Assuming I will buy a package of whole chipotles,
    > > how do I prepare it?
    > >
    > > I want it chopped or ground -- do I soak the chipotle in something
    > > before chopping?
    > >
    > > Chop with a knife or small chopper device?
    > >
    > > I may just wind up using canned in adobo. Or Penzey's ground.
    > >
    > > Thanks for help.
    > >


    Thanks. They'll be used in a Cherry Chipotle relish.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Yes, I Can! blog - check it out
    "Be kind, for everyone you meet is fighting a great battle."
    -Philo of Alexandria

  8. #8
    Steve Y Guest

    Default Re: Dried chipotles - hel-l-lp

    Do you have a recipe ? Might still be able to get some cherries.

    Melba's Jammin' wrote:

    >
    > Thanks. They'll be used in a Cherry Chipotle relish.
    >


  9. #9
    Victor Sack Guest

    Default Re: Dried chipotles - hel-l-lp

    Melba's Jammin' <[email protected]> wrote:

    > They'll be used in a Cherry Chipotle relish.


    At <http://www.theatlantic.com/issues/96oct/salsa/salsa.htm>, there is a
    description of various salsa-making methods employed by Rick Bayless.
    One of the recipes is for tomato-chipotle salsa made with dried
    chipotles. The stems are snapped and the chipotles are heated on each
    side for a few seconds on a dry griddle over medium heat, then pressed
    with a metal spatula until they crackle and you can just smell them.
    Then they are trasferred to a bowl, covered with hot water and soaked
    for twenty minutes and stirred often. Then they are drained and pulsed
    in a food processor with the other ingredients.

    Zarela Martínez, in her recipe for salsa de barbacoa con chile colorado
    (in _Food from My Heart_), just covers the chipotles with boiling water
    and lets them soak until softened, about 10 minutes.

    Bubba

  10. #10
    Melba's Jammin' Guest

    Default Re: Dried chipotles - hel-l-lp

    In article <[email protected]>,
    Steve Y <[email protected]> wrote:

    > Do you have a recipe ? Might still be able to get some cherries.
    >
    > Melba's Jammin' wrote:
    >
    > >
    > > Thanks. They'll be used in a Cherry Chipotle relish.
    > >

    I have several recipes.

    This one is the easiest:


    Cherry Chipotle Relish

    Recipe By: Barb Schaller 6-05

    Yield: ~1 cup

    2 teaspoons olive oil
    1/2 small onion finely minced (maybe 1/4 cup)
    1 garlic clove finely minced
    2 chipotle peppers in adobo sauce finely chopped
    1 cup M.A. Gedney Cherry Preserves <cough>
    1 tablespoon adobo sauce
    1 tablespoon cider vinegar

    Heat the oil in a small saucepan and cook the onion and garlic in it for
    a few minutes. Add remaining ingredients, bring to a boil, then reduce
    heat and simmer for about 5 minutes. Cool before serving with roast
    meat or with a sandwich. Makes about one cup. Refrigerate leftovers.
    It packs a sneaky bite.

    And this is the one I reverse-engineered so it would be eligible for
    competition. It won first place.


    Cherry Chipotle Relish

    Recipe By: Barb Schaller - August, 2006

    Yield: 6-8 half pint jars

    64 ounces frozen sweet cherries
    1 can chipotle peppers in adobo sauce (La Costeña 7 oz)
    1 1/2 cups cider vinegar
    1/4 cup fresh lime juice
    2 cups sugar
    1 1/2 cups chopped onion
    3 cloves garlic, minced

    Slightly thaw the cherries then slice them (thickest slice) in food
    processor.

    Drain, reserving juice. Chop the canned chipotles (with sauce) in food
    processor.

    Combine all in a heavy kettle, bring to boil, then reduce heat and
    simmer for about 30-40 minutes to thicken.

    Pour into 6-8 prepared half pint jars. Process in a boiling water bath
    for 15 minutes.

    Notes: First Place, Minnesota State Fair, 2006.Suggestions: Start
    with only half the amount of chipotles. I don't know if they vary in
    heat from can to can but when I made this after the Fair, half a can was
    quite sufficient.

    Re the reserved cherry juice: Make some jelly. And if I'd had sour
    cherries, I would have used those instead of the sweet cherries.
    This rocks with grilled pork or chicken.

    Barb Schaller
    September 15, 2006

    If you liquefy this and maybe add some more vinegar, it's a good mop for
    grilled meat, too.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Yes, I Can! blog - check it out
    "Be kind, for everyone you meet is fighting a great battle."
    -Philo of Alexandria

  11. #11
    TammyM Guest

    Default Re: Dried chipotles - hel-l-lp

    Melba's Jammin' wrote:
    <snip easiest recipe>

    > Cherry Chipotle Relish
    >
    > Recipe By: Barb Schaller - August, 2006
    >
    > Yield: 6-8 half pint jars
    >
    > 64 ounces frozen sweet cherries


    Barb, I'm guessing that fresh bings could be used???

    <snip remainder of recipe>

    TammyM

  12. #12
    Jean B. Guest

    Default Re: Dried chipotles - hel-l-lp

    Melba's Jammin' wrote:
    > In article <[email protected]>,
    > Steve Y <[email protected]> wrote:
    >
    >> Do you have a recipe ? Might still be able to get some cherries.
    >>
    >> Melba's Jammin' wrote:
    >>
    >>> Thanks. They'll be used in a Cherry Chipotle relish.
    >>>

    > I have several recipes.
    >
    > This one is the easiest:
    >
    >
    > Cherry Chipotle Relish
    >
    > Recipe By: Barb Schaller 6-05
    >
    > Yield: ~1 cup
    >
    > 2 teaspoons olive oil
    > 1/2 small onion finely minced (maybe 1/4 cup)
    > 1 garlic clove finely minced
    > 2 chipotle peppers in adobo sauce finely chopped
    > 1 cup M.A. Gedney Cherry Preserves <cough>
    > 1 tablespoon adobo sauce
    > 1 tablespoon cider vinegar
    >
    > Heat the oil in a small saucepan and cook the onion and garlic in it for
    > a few minutes. Add remaining ingredients, bring to a boil, then reduce
    > heat and simmer for about 5 minutes. Cool before serving with roast
    > meat or with a sandwich. Makes about one cup. Refrigerate leftovers.
    > It packs a sneaky bite.
    >
    > And this is the one I reverse-engineered so it would be eligible for
    > competition. It won first place.
    >
    >
    > Cherry Chipotle Relish
    >
    > Recipe By: Barb Schaller - August, 2006
    >
    > Yield: 6-8 half pint jars
    >
    > 64 ounces frozen sweet cherries
    > 1 can chipotle peppers in adobo sauce (La Costeña 7 oz)
    > 1 1/2 cups cider vinegar
    > 1/4 cup fresh lime juice
    > 2 cups sugar
    > 1 1/2 cups chopped onion
    > 3 cloves garlic, minced
    >
    > Slightly thaw the cherries then slice them (thickest slice) in food
    > processor.
    >
    > Drain, reserving juice. Chop the canned chipotles (with sauce) in food
    > processor.
    >
    > Combine all in a heavy kettle, bring to boil, then reduce heat and
    > simmer for about 30-40 minutes to thicken.
    >
    > Pour into 6-8 prepared half pint jars. Process in a boiling water bath
    > for 15 minutes.
    >
    > Notes: First Place, Minnesota State Fair, 2006.Suggestions: Start
    > with only half the amount of chipotles. I don't know if they vary in
    > heat from can to can but when I made this after the Fair, half a can was
    > quite sufficient.
    >
    > Re the reserved cherry juice: Make some jelly. And if I'd had sour
    > cherries, I would have used those instead of the sweet cherries.
    > This rocks with grilled pork or chicken.
    >
    > Barb Schaller
    > September 15, 2006
    >
    > If you liquefy this and maybe add some more vinegar, it's a good mop for
    > grilled meat, too.



    Hmmm. I seem to be missing an essential ingredient--and it seems
    like heresy to sub some other brand!

    --
    Jean B.

  13. #13
    Steve Pope Guest

    Default Re: Dried chipotles - hel-l-lp

    Any dried chilis (smoked or not) can be de-stemmed, rinsed
    to remove the seeds, then put in a blender with a small
    amount of water to form a sort of slurry. Optionally,
    this can then be seived but I never do.

    IMO they grind less easily after long soaking.

    I'm not sure if an enchilada sauce made entirely from
    chipotles would be unbearably hot or not, but there is
    some chance it would be.

    Steve

  14. #14
    Melba's Jammin' Guest

    Default Re: Dried chipotles - hel-l-lp

    In article <1j3sqf9.1onn0afxdi2niN%[email protected]>,
    [email protected] (Victor Sack) wrote:

    > Melba's Jammin' <[email protected]> wrote:
    >
    > > They'll be used in a Cherry Chipotle relish.

    >
    > At <http://www.theatlantic.com/issues/96oct/salsa/salsa.htm>, there is a
    > description of various salsa-making methods employed by Rick Bayless.
    > One of the recipes is for tomato-chipotle salsa made with dried
    > chipotles. The stems are snapped and the chipotles are heated on each
    > side for a few seconds on a dry griddle over medium heat, then pressed
    > with a metal spatula until they crackle and you can just smell them.
    > Then they are trasferred to a bowl, covered with hot water and soaked
    > for twenty minutes and stirred often. Then they are drained and pulsed
    > in a food processor with the other ingredients.
    >
    > Zarela Martínez, in her recipe for salsa de barbacoa con chile colorado
    > (in _Food from My Heart_), just covers the chipotles with boiling water
    > and lets them soak until softened, about 10 minutes.
    >
    > Bubba


    Thanks for the info, Bubba Vic.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Yes, I Can! blog - check it out
    "Be kind, for everyone you meet is fighting a great battle."
    -Philo of Alexandria

  15. #15
    Melba's Jammin' Guest

    Default Re: Dried chipotles - hel-l-lp

    In article <[email protected]>,
    "Jean B." <[email protected]> wrote:

    > Melba's Jammin' wrote:
    > > In article <[email protected]>,
    > > Steve Y <[email protected]> wrote:
    > >
    > >> Do you have a recipe ? Might still be able to get some cherries.
    > >>
    > >> Melba's Jammin' wrote:

    (snips in the recipe)
    > > Cherry Chipotle Relish
    > >
    > > Recipe By: Barb Schaller 6-05


    > > 1 cup M.A. Gedney Cherry Preserves <cough>


    > > Heat the oil in a small saucepan and cook the onion and garlic in it for
    > > a few minutes. Add remaining ingredients, bring to a boil, then reduce
    > > heat and simmer for about 5 minutes. Cool before serving with roast
    > > meat or with a sandwich. Makes about one cup. Refrigerate leftovers.
    > > It packs a sneaky bite.

    (snip)
    > Hmmm. I seem to be missing an essential ingredient--and it seems
    > like heresy to sub some other brand!


    :-) It's available online from mybrandsinc.com, I believe.
    I'm not wild about what I made last night (the second recipe) ‹
    something's missing and I'm not sure what it is. Might be a titch of
    salt, although the texture and consistency isn't what I would like it to
    be, in spite of my screwing around with trying to get it right.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Yes, I Can! blog - check it out
    "Be kind, for everyone you meet is fighting a great battle."
    -Philo of Alexandria

  16. #16
    Melba's Jammin' Guest

    Default Re: Dried chipotles - hel-l-lp

    In article <[email protected]>,
    TammyM <[email protected]> wrote:

    > Melba's Jammin' wrote:
    > <snip easiest recipe>
    >
    > > Cherry Chipotle Relish
    > >
    > > Recipe By: Barb Schaller - August, 2006
    > >
    > > Yield: 6-8 half pint jars
    > >
    > > 64 ounces frozen sweet cherries

    >
    > Barb, I'm guessing that fresh bings could be used???
    >
    > <snip remainder of recipe>
    >
    > TammyM


    I think so, too. I'm too freakin' lazy to pit 2 quarts of them, though.
    I've no cherry pitter.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Yes, I Can! blog - check it out
    "Be kind, for everyone you meet is fighting a great battle."
    -Philo of Alexandria

  17. #17
    Goomba Guest

    Default Re: Dried chipotles - hel-l-lp

    Melba's Jammin' wrote:

    > :-) It's available online from mybrandsinc.com, I believe.
    > I'm not wild about what I made last night (the second recipe) ‹
    > something's missing and I'm not sure what it is. Might be a titch of
    > salt, although the texture and consistency isn't what I would like it to
    > be, in spite of my screwing around with trying to get it right.
    >

    Is there a way to continue tweaking it? Or is it beyond that point and fini?

  18. #18
    Jean B. Guest

    Default Re: Dried chipotles - hel-l-lp

    Melba's Jammin' wrote:
    > In article <[email protected]>,
    > "Jean B." <[email protected]> wrote:
    >
    >> Melba's Jammin' wrote:
    >>> In article <[email protected]>,
    >>> Steve Y <[email protected]> wrote:
    >>>
    >>>> Do you have a recipe ? Might still be able to get some cherries.
    >>>>
    >>>> Melba's Jammin' wrote:

    > (snips in the recipe)
    >>> Cherry Chipotle Relish
    >>>
    >>> Recipe By: Barb Schaller 6-05

    >
    >>> 1 cup M.A. Gedney Cherry Preserves <cough>

    >
    >>> Heat the oil in a small saucepan and cook the onion and garlic in it for
    >>> a few minutes. Add remaining ingredients, bring to a boil, then reduce
    >>> heat and simmer for about 5 minutes. Cool before serving with roast
    >>> meat or with a sandwich. Makes about one cup. Refrigerate leftovers.
    >>> It packs a sneaky bite.

    > (snip)
    >> Hmmm. I seem to be missing an essential ingredient--and it seems
    >> like heresy to sub some other brand!

    >
    > :-) It's available online from mybrandsinc.com, I believe.
    > I'm not wild about what I made last night (the second recipe) ‹
    > something's missing and I'm not sure what it is. Might be a titch of
    > salt, although the texture and consistency isn't what I would like it to
    > be, in spite of my screwing around with trying to get it right.
    >

    Sorry. Is the product (Gedney's, I assume) to your liking?

    --
    Jean B.

  19. #19
    Omelet Guest

    Default Re: Dried chipotles - hel-l-lp

    In article <[email protected]>,
    Melba's Jammin' <[email protected]> wrote:

    > In article <[email protected]>,
    > "Jean B." <[email protected]> wrote:
    >
    > > Melba's Jammin' wrote:
    > > > In article <[email protected]>,
    > > > Steve Y <[email protected]> wrote:
    > > >
    > > >> Do you have a recipe ? Might still be able to get some cherries.
    > > >>
    > > >> Melba's Jammin' wrote:

    > (snips in the recipe)
    > > > Cherry Chipotle Relish
    > > >
    > > > Recipe By: Barb Schaller 6-05

    >
    > > > 1 cup M.A. Gedney Cherry Preserves <cough>

    >
    > > > Heat the oil in a small saucepan and cook the onion and garlic in it for
    > > > a few minutes. Add remaining ingredients, bring to a boil, then reduce
    > > > heat and simmer for about 5 minutes. Cool before serving with roast
    > > > meat or with a sandwich. Makes about one cup. Refrigerate leftovers.
    > > > It packs a sneaky bite.

    > (snip)
    > > Hmmm. I seem to be missing an essential ingredient--and it seems
    > > like heresy to sub some other brand!

    >
    > :-) It's available online from mybrandsinc.com, I believe.
    > I'm not wild about what I made last night (the second recipe) ‹
    > something's missing and I'm not sure what it is. Might be a titch of
    > salt, although the texture and consistency isn't what I would like it to
    > be, in spite of my screwing around with trying to get it right.


    Maybe a smidge of vinegar or lemon?
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

    [email protected]
    Subscribe: [email protected]

  20. #20
    Melba's Jammin' Guest

    Default Re: Dried chipotles - hel-l-lp

    In article <[email protected]>,
    "Jean B." <[email protected]> wrote:

    > Melba's Jammin' wrote:
    > > In article <7dk5[email protected]>,
    > > "Jean B." <[email protected]> wrote:
    > >
    > >> Melba's Jammin' wrote:


    > > :-) It's available online from mybrandsinc.com, I believe.
    > > I'm not wild about what I made last night (the second recipe) Ð
    > > something's missing and I'm not sure what it is. Might be a titch of
    > > salt, although the texture and consistency isn't what I would like it to
    > > be, in spite of my screwing around with trying to get it right.
    > >

    > Sorry. Is the product (Gedney's, I assume) to your liking?


    They make it at least as good as what won a couple blue ribbons for it.
    You'll find plenty of actual cherry pieces in it. It is very good.
    Very good.

    I'm in the middle of turning my loser chipotle relish into some very
    fine barbecue sauce.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Yes, I Can! blog - check it out
    "Be kind, for everyone you meet is fighting a great battle."
    -Philo of Alexandria

Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32