Ger-Nis Tabasco

April 21st, 2011 § 4 comments § permalink


2 red bell peppers, deseeded and chopped
3 jalapeño peppers, roasted, peeled and chopped
1 can chipotle chilies in adobo, chopped
3 cloves garlic, roasted
1 tablespoon salt
1 cup citrus champagne vinegar
½ cup water
Zest of 2 limes
Juice of 3 limes
1 teaspoon smoked salt


In a medium sauce pan, combine, red bell peppers, jalapeño, chipotles, garlic, salt, vinegar and water.

Bring to a boil and let simmer for about 5-7 minutes. Allow to cool. Place in a blender and add lime juice, lime zest and smoked salt. Blend. Add more salt as needed.

Shredded Chipotle Chicken Tacos

February 22nd, 2011 § 0 comments § permalink

Serves 4-6


½ tablespoon cumin
½ tablespoon chili powder
½ teaspoon cumin seeds
Zest of 1 lime
1 chicken breast
1½ tablespoons canola oil
½ a large white onion, chopped medium
1 poblano pepper, chopped
Juice of 1 lime
3 whole chipotle peppers in adobe, chopped
¼ cup tomato sauce
3 tablespoons chicken stock
Tortillas, for serving

For garnish:

Pickled onions


In a bowl, combine all spices and lime zest and mix well. Rub all over chicken breasts and season with salt and pepper. In a medium heavy bottom skillet heat canola oil and brown chicken breasts on each side until brown. Remove from pan and set aside, add onions and poblanos and cook until tender.
Add lime juice, chipotles, tomato sauce and chicken stock. Stir well. Place chicken breasts back in pan with sauce and cook for about 15 minutes on a gentle boil or until tender. Take out chicken and shred with a fork. Place meat back in pan.

Serve on flour or corn tortillas garnished with pickled onions and avocadoes.

Chipotle-Herb Sloppy Joes

January 14th, 2011 § 0 comments § permalink

Makes about 20 Party Size Sandwiches

For the chipotle-herb sauce (makes 2 cups)


1 (12-ounce) can of chipotle peppers in adobo sauce
½ cup white onion, chopped
¼ cup fresh cilantro, chopped
¼ cup fresh parsley, chopped
¼ cup fresh chives, chopped
Juice of 3 limes
Zest of 2 limes
1-2 jalapeños, deseeded and chopped


Blend all ingredients in a blender until smooth.

For the sloppy joes


Vegetable oil
1 medium white onion, chopped
2 pounds lean ground beef
1 green bell pepper, deseeded, pith removed, and chopped
Chipotle-herb sauce


In a large skillet, heat oil on medium-high heat. Sauté onions for a few minutes, and add ground beef. Cook until all of the meat is browned. Add green peppers, and sauté until the green peppers are cooked through and tender but not soft. Drain any excess oil or fat. Add chipotle-herb sauce, and mix well. Cook uncovered over medium-low heat for about 5 more minutes until some of the tomatoes sauce cooks off and the sauce sticks nicely to the meat. Serve on party size buns.

Chipotle Herb Glaze

November 19th, 2010 § 0 comments § permalink

Makes 2 cups thick glaze

This spicy south-of-the-border glaze or BBQ sauce will turn your Thanksgiving into a spicy zest affair. The sauce can also be used to fl avor mashed potatoes and is excellent outside of Thanksgiving on beef, chicken, fi sh and vegetables!


1 can (12-ounce) of chipotle peppers in adobo sauce
½ cup white onion, chopped
¼ cup fresh cilantro, chopped
¼ cup fresh flat leaf parsley, chopped
¼ cup fresh chives, chopped
Juice of 3 limes and zest of 2
1 or 2 jalapeños, seeded and chopped
Freshly ground pepper


Blend all ingredients together in a blender or food processor until smooth. Use as a mopping sauce for your bird!

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