This smoky chipotle pesto recipe is part of a five-part series devoted to chipotles—those many varieties of smoked chiles. You can go here to start reading about (and cooking with) chipotles of all kinds.
These barbecued beef ribs are part of a five-part series devoted to chipotles–those many varieties of smoked chiles.
Game is turning up more and more in many fancy restaurants because, like venison, most of it is low in fat and has about half the calories of most cuts of beef, pork and lamb.
Chipotle brings a smoky heat to the table in any dish. It’s especially successful in this recipe for meatballs.
Lots of recipes call for chipotles in adobo sauce and while the stuff is readily available in little cans at the grocery store, it’s also easy enough to make at home.
From the little village of Chimayó, New Mexico comes what many chileheads consider to be the finest tasting red chile. We use it in our enchilada sauces and for making rubs such as this one.
The most commonly smoked is the jalapeno, which is generally considered too fleshy to be dried. Smoked Jalapenos are called chipotles.