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.
Kelp isn’t my first choice for salsa ingredients but Barnacle Foods makes it work pretty well. By which I mean, for a kelp product, it’s pretty un-kelpy.
Although many different fruits and vegetables can be grilled or smoked, it is chile peppers that have a particular affinity for the open flame.
If you catch the chef eating something in his kitchen, chances are it will be a soup…
Never underestimate the power of a good quickie. Unless you’re in an airplane lavatory. The airlines frown more and more on that sort of thing these days. But enough about my checkered past. Here’s a straightforward, simple recipe for a chipotle mayo that goes great with anything it wants to.
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