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Salsa de Chipotle (Chipotle Chile Sauce)

From Tlaxcala, Mexico comes a wonderful sauce that utilizes any type of smoked chile. Most commonly used are smoked red jalapeños. This is a table sauce served at room temperature to spice up any main dish, including meats and poultry. Note: This recipe requires advance preparation.

10 dried chipotle chiles
4 mulato chiles, or substitute anchos
1/2 onion, chopped
10 cloves garlic
1 tablespoon sesame seeds
10 black peppercorns
10 cumin seeds
1/2 cinnamon stick
1 teaspoon Mexican oregano
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup tablespoon vegetable oil
1/4 cup vinegar
1 cup water

In a bowl, soak the chiles in hot water until soft, about 4 hours. Remove the seeds and stems.

In a food processor or blender, combine the chiles, onion, garlic, olive oil, sesame seeds, peppercorns, cumin seeds, cinnamon stick, Mexican oregano, and salt and process to a paste.

Heat the olive oil and vegetable oil together in a saucepan and fry the paste over medium heat until it is aromatic, stirring constantly for about 5 minutes. Add the vinegar and water, remove from the heat, and stir well.

Yield: About 2 ½ cups
Heat Scale: Hot

Smoky Chipotle Pesto

From our friend J.P. Hayes of Sgt. Pepper’s Hot Sauce Micro Brewery in Austin comes this excellent pesto designed to be served over homemade bread, pasta or use as a pizza topping. Mix it with mayonnaise or ranch dressing and it’s a tasty dip. J.P. gave a dramatic demonstration of preparing this pesto without electricity at the 1996 Texas Hill Country Wine and Food Festival.

1 can chipotle chiles in adobo (or 1/2 cup chipotles rehydrated in wine vinegar)
1/4 cup tomato paste
8 cloves garlic
2 tablespoons cider vinegar or lime juice
1 cup grated Parmesan or romano cheese
1 cup pumpkin seeds (pepitas) or piñon nuts, toasted
1 cup canola oil
Combine the chipotles, garlic, and vinegar in a food processor and puree. Add the cheese and pumpkin seeds. With the processor running, drizzle in the oil until the desired consistency is reached (you may not need all the oil).

Yield: 2 1/2 cups
Heat Scale: Medium

Smoked Black Bean Dip

Here’s a smoky twist on refried beans that are used as a dip for chips or a filling for burritos or soft tacos.

1 tablespoon vegetable oil
1/2 white onion, chopped
4 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon salt
2 chipotle chiles in adobo, minced (or 2 chipotles reydrated in wine vinegar)
1 cup cooked black beans
Diced yellow bell peppers for garnish
Cilantro leaf for garnish

Heat the oil in a skillet and add the onion and garlic and saute until the onions are soft, about 5 minutes. Add the cumin, salt, and chipotles and cook for about two minutes.

Puree the beans in a food processor with a little water until you have a smooth paste. Add the paste to the mixture in the skillet and cook for 2 minutes, stirring constantly.

Yield: 4 to 6 servings
Heat Scale: Medium

Thanks to Harald Zoschke for his photographic assistance on this project.

Other articles in the Chipotle Flavors series:

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