Chipotle Pepper Puree Recipes

CHIPOTLE PEPPER PUREE

Steps:

• Place the chipotle peppers and adobo sauce in a bowl, then using a food processor, blend the peppers and sauce until it reaches your desired consistency.
• Optional: Use a little water to thin the puree if you prefer a thinner sauce.

SMOKED CHILE SCALLOPED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Whisk together cream and chipotle puree until smooth.
• In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.
• Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

PUMPKIN CHIPOTLE SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Stir in the flour and cook until the flour has turned golden brown, about 3 minutes. Whisk in the vegetable stock and bring to a boil over high heat. Whisk in the pumpkin puree until no lumps remain, then add the chipotle peppers, half-and-half cream, sofrito, Worcestershire sauce, salt, and paprika. Return to a simmer, then reduce heat to medium-low, and cook for 8 minutes until thickened and hot.

CHIPOTLE PUREE

Steps:

• Combine all the ingredients in a saucepan over high heat.
• Bring to the boil, decrease heat to medium low and simmer for 30-45 minutes.
• Remove from the heat and cool completely.
• Puree the mixture in a blender until smooh.
• Store in an airtight container for up to 3 days.
• If you can buy cans of chipotles en adobo (chiles marinated in a saucy paste of vinegar and spices) you can just puree that as a substitute.