Salsa de Chipotle (Chipotle Chile Sauce)

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This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

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

 

Instructions

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.

Chipotle-Corn Salsa with Poblanos and Morels

Dave DeWitt Recipes Leave a Comment

This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

5 ears of corn in husks
5 tablespoons diced morels (or other wild mushrooms, rehydrated if dried)
1/4 cup olive oil
2 poblano chiles, roasted, peeled, stems and seeds removed, diced
1/4 cup sundried tomatoes, minced
1 small onion, chopped and sauteed
2 tablespoons minced cilantro
1 tablespoon minced chipotles in adobo
2 teaspoons fresh marjoram, minced
1 teaspoon freshly squuezed lime juice
Salt to taste

 

Instructions

Place the corn on a baking sheet and bake at 400 degrees for 30 minutes, turning often, until the corn is blackened on all sides. Allow to cool.

Cook the morels in 2 teaspoons of the olive oil until well browned, about 10 minutes.

Shuck the corn and brush with 2 tablespoons of olive oil. Grill or broil the corn until the kernels brown, about 10 minutes. Cut the kernels from the cob and reserve.

Combine the corn and the morels with the remaining ingredients (and the remaining olive oil) and mix well. Serve warm on a bed of greens.

Albondigas en Salsa Chipotle (Chipotle Meat Balls)

Dave DeWitt Recipes Leave a Comment

This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

4 chipotle chiles in adobo, chopped fine
1 small white onion, chopped
5 medium tomatoes, chopped fine
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup finely chopped fresh cilantro
1 cup beef broth
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound ground pork
1 pound ground beef
1/2 cup bread crumbs
1/2cup milk
2 eggs
1/4 cup finely chopped onion
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Instructions

In a saucepan, combine the chipotles, onion, tomatoes, carrots, celery, cilantro, broth, and salt and pepper and cook, uncovered, over medium heat for 10 minutes. Reduce the heat to simmer and cook for 30 minutes.

While the sauce is cooking, combine the remaining ingredients in a bowl, mix well, and fashion into meat balls. Bake the meatballs in the oven for 20 minutes at 350 degrees F. Remove, drain, and add them to the chipotle sauce. Simmer in the sauce for 20 minutes, and serve.

Caribbean Hot Sauce

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A Recipe From:

Soaked, Slathered, & Seasoned

A Simple Guide to Flavoring Food for the Grill

 


by Elizabeth Karmel


Ingredients

One 1-pint bottle dark rum

5 to 6 whole fresh or dried red bird peppers or small Scotch bonnet chilies

6 whole cloves

4 whole allspice berries

3 whole black peppercorns

 

Caribbean Hot Sauce

 

Instructions

Pour 1/4 cup rum out of the bottle into a measuring cup. Place the peppers, cloves, allspice, and peppercorns and spices into the bottle of rum. Top up the bottle with the remaining rum. Tightly cap the bottle.


Let the pepper rum “ripen” for at least 2 weeks, preferably 1 month, before serving. The pepper rum will keep at room temperature almost indefinitely.


Sprinkle a few drops into any dish/recipe as desired.

 


Spiced Rum Variation

If you want to make this hot sauce even spicier and add dimension to the heat, substitute Captain Morgan or another spiced rum for the regular rum.

Cedar Plank Salmon with Pineapple Salsa

Dave DeWitt Recipes Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

1 tablespoon lime juice

2 cloves garlic, minced

1 ½ to 2 lb. fresh salmon fillet, skin on

1/2 teaspoon chili powder 

Several grinds of freshly ground black pepper

 

Salmon on Plank 

Instructions

Soak the cedar plank in warm water for 20 minutes. Brush the plank with olive oil.


Prepare coals (or gas grill) for grilling over hot fire (450˚F to 500˚F).  


Combine the lime juice and garlic on a plate.  Dip the salmon in the mixture, let it marinate for 12 minutes (6 minutes per side).  


Sprinkle the salmon with chili powder then place it on the cedar plank and put the plank in the center of the grill.  


Grill until it is just opaque in center and still very moist, about 20 minutes.


Have a spray bottle of water handy if the edges catch fire, but smoldering, smoking and charring on the underside of the plank is normal.


Serve the whole plank of fish on a large platter.