Smoky Chipotle Paste to Spice Up Any Dish

Last year, I started growing jalapeños in the backyard and always thought a fully grown jalapeño was green. Turns out it’s not! A full-grown jalapeño actually turns red when it’s ripe. And they’re hard to find as these hot peppers are usually picked green. But what you can do with those special mature jalapeño peppers is pretty epic. From chipotle mayo that you can quickly make with your food processor for your favorite sandwich. To an amazing gourmet version of baja fish tacos topped with your own fresh chipotle hot sauce and a generous squeeze of lime juice. Add a side of black beans and it’s like you’re poolside in Cabo San Lucas. One of my very favorite comfort food gotos is a platter of potato tacos with homeade crispy tortillas absolutely covered with spicy chipotle mayo, a fresh mango and avocado pico de gallo and lime. 

Chipotle in adobo sauce are actually red jalapeños peppers that have been smoked and dehydrated–creating chipotle peppers. And I’ve turned to homemade spicy Chipotle paste since going to the store and finding corn oil and sugar in every canned chipotles in adobo option. I was shocked! Especially since I don’t use oil at all in the below recipe. Water works fine and is much easier to work with when you want to freeze and then reheat. I just keep picturing that corn oil being heated for the umpteenth time and how bad it is for you by the time you use it to cook at home. Ugh. Why oh why do food companies do this?

But you don’t have to grow jalapeños in your backyard to make smoky spicy Chipotle paste. You can buy them already smoked on Amazon here or here for a less expensive option (the first one an all-natural company). I love any chance to head to our local mexican grocer. You can almost always find many options here. Often where they keep the dried peppers that you can easily rehydrate! 

For a more American combo, a smoky chipotle is also a great way to kick up any barbecue sauce recipe to add this creamy chipotle ingredient. Marinate a pan of chicken breasts to grill or roast next time you’re throwing a backyard or rooftop deck get together. Or slather on a rack of ribs to make it taste like you had it sitting in a smoker for days!

Also a delicious way to grill or saute shrimp for a “diablo” style pasta or over Mexican rice. You can mix your raw shrimp in a blended chipotle marinade or mayo and then throw in a pan to saute. This is a crowd pleaser and just the right amount of pizazz. 

Of course, even for your favorite blend of roasted veggies, this smoky twist can give you a whole new way of enjoying a warm root vegetable salad. Dress with some fresh Cotija cheese and you have yourself an authentic latin vegetarian dish. I’d recommend using summer squash, cauliflower, and onion and then you can always add some golden potatoes along with for a heartier meal. 

You can moderate the spicy factor by how much of the chipotle paste you add. For a mild spice, just use a teaspoon or for a mouthwatering kick, you could use up to a quarter cup. I usually will start with a smaller amount and add to taste. Chipotle is a distinct flavor so you don’t want to overpower any other flavor in your dish. It can be mixed in with mayo, sour cream, olive oil or cheese to give you a base for almost any style of sauce. Make sure to add some fresh squeezed citrus, lemon, lime or orange are all good combos.

I like to make this easy recipe and freeze small amounts in ice cube trays. Makes it easy to use just like you would a can! Or premake you’re chipotle mayo or smoky, spicy sauce and keep it in a squeeze bottle in the fridge.

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Ingredients

• 1 cup dried chipotle chili peppers about 35 peppers
• 1 cup water
• 4 cloves garlic
• 2 tbsp onion powder
• 2 tbsp adobe seasoning
• 1 tbsp ancho chile powder
• 6 oz tomato paste approx. one can
• 2 tbsp coconut sugar or however much your tastebuds like!
• 1 tbsp molasses
• 1 tbsp cacao powder cocoa will probably work well, but I haven't tried it. This is optional, but I think it adds earthiness.
• 2 tsp salt or to taste
• 2 tsp pepper or to taste

Instructions

1. Soak the chile peppers overnight or boil until soft (about 30 min to an hour) in water (just enough water to cover the peppers).

2. De-stem the peppers

3. In a high speed blender, add the de-stemmed chile peppers and the rest of the ingredients.

4. Blend until smooth.

5. freeze in ice cube trays and/or store in fridge (though I don't know what the CDC would say, I store it for weeks) and use a couple tablespoons at a time in recipes.

6. Enjoy!