chipotle chilies

Chipotle, Tomatillo and Pineapple Salsa

Chipotle chilies

tomatillos, skin removed, washed and chopped

yellow onion, chopped

pineapple

salt

Place the chilies, tomatillos and onion in a blender and process until smooth. Stir in the pineapple and salt and let stand for 1 hour. Adjust salt to taste. Can be kept refrigerated for several days.

Chipotle-Lime Chicken Wings

chicken wings

olive oil

chopped chipotles in adobo (include some of the sauce)

lime juice

garlic

salt and pepper

Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.

Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.

Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.

While the wings cook, combine 1/3 cup olive oil, 3 tablespoons chopped chipotles in adobo (include some of the sauce), 3 tablespoons lime juice, 1 tablespoon minced garlic, salt and pepper in a large bowl.

When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.

Chipotle contributes heat and smoke to this beautiful blender gazpacho. I love the smoky heat of chipotles in this gazpacho. Cucumber and avocado are garnishes that are both cooling and soothing.

Chipotle Gazpacho

onion

tomatoes

garlic cloves,

extra virgin olive oil

sherry vinegar

canned chipotles in adobo (to taste)

ice water,

Salt

avocado,

cucumber,

basil cilantro

Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.

Combine the tomatoes, garlic, onion, olive oil, vinegar, chipotle, water and salt in a blender and blend until smooth. Strain through a medium strainer into a bowl. Taste and adjust salt. Thin out as desired with ice water. Chill for several hours.

Ladle the cold soup into bowls and garnish with a spoonful each diced avocado and diced cucumber (seasoned with salt if desired). Sprinkle with cilantro or basil (or both) and serve.

The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they’re they are packed in. The combination, with the savory lentils, is a winner.

Spicy Lentil and Sweet Potato Stew With Chipotles

onion,

cumin seeds, lightly toasted and ground

carrots,

water

potatoes

chipotles in adobo, seeded and chopped (to taste)

tomato paste

bay leaf

cilantro

Lime wedges

Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until it softens, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about 30 seconds, and add the ground cumin seeds and carrots. Stir together for a minute, then add the lentils, water, sweet potatoes, chipotles, tomato paste, salt to taste and the bay leaf. Bring to a boil, reduce the heat, cover and simmer 40 to 45 minutes, until the lentils and sweet potatoes are tender and the broth fragrant. Taste and adjust seasoning. Stir in the cilantro or parsley, simmer for another minute, and serve, passing lime wedges so diners can season their lentils with a squeeze of lime juice if desired.

No matter if you broil, pan-sear or grill it, like most economical cuts, London broils want to stay rare and juicy and a little chewy to show off its best side. Cooked through until completely brown, these steaks toughen and dry up. Warning to well-done steak lovers: You might want to buy a different hunk of beef.

Garlicky, Smoky Grilled London Broil With Chipotle Chiles

chipotle in adobo sauce

honey

garlic cloves, finely chopped

London broil, top round or flank steak 2 1/2 pounds,

In a bowl, whisk together the chipotle, honey and garlic. Whisk in the oil.

Season the steak all over with the salt. Pat the meat evenly with the chipotle mixture and let rest for at least an hour at room temperature, or as long as overnight in the refrigerator. If you’ve chilled it, let the steak come to room temperature before grilling.

Light the charcoal or preheat the grill. Brush off any bits of garlic or chile from the meat and grill, covered, until the meat is charred on the outside and done to taste inside, 4 to 5 minutes per side for medium-rare. Let the meat rest 5 minutes before thinly slicing. Sprinkle with cilantro and serve with lime wedges.

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Chipotle, Tomatillo and Pineapple S...

Chipotle-Lime Chicken Wings

Chipotle Gazpacho

Spicy Lentil and Sweet Potato Stew ...

Garlicky, Smoky Grilled London Broi...

Top 5 chipotle chilies recipes from across the web

The most viewed chipotle chilies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chipotle, Tomatillo and Pineapple S...

Chipotle-Lime Chicken Wings

Chipotle Gazpacho

Spicy Lentil and Sweet Potato Stew ...

Garlicky, Smoky Grilled London Broi...

The most viewed chipotle chilies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine