chipotle peppers

Pork Chops with Peppers from Gordon Ramsay&#x27;s Home Cooking book is such a simple, delicious recipe. The sweet and sour peppers compliment the savory pork chops so perfectly.

Gordon Ramsay's Pork Chops with Peppers

pork chops,

sea salt (*I used Maldon sea salt flakes

pepper (*I linked the BEST pepper grinder)

olive oil

garlic, skin on, crushed

thyme

butter

red onion,

red peppers,

sea salt

pepper

tbsp sugar

tbsp red wine vinegar

tbsp extra virgin olive oil

basil, leaves

First prepare the peppers. Heat a little olive oil in a large frying pan, then add the onion and peppers. Season with salt and pepper, add the sugar, and sauté over high heat for 4-5 minutes until soft and colored. (Make sure you can hear the vegetables hissing in the pan. If not, the pan isn&#x27;t hot enough and you&#x27;re in danger of boiling the vegetables instead of sautéing them.)

Add the vinegar and let it bubble for a minute or two until it has reduced and the peppers are soft. Turn down the heat, add the tablespoon of extra virgin olive oil, and cook for additional 2-3 minutes. Stir in the shredded basil and continue to cook for 30 seconds, then turn off the heat. Transfer to a bowl and set aside to infuse. Wipe the pan clean, ready to cook the pork.

Using a sharp knife, make cuts into the fat of the chops, about ¼ inch deep and at 1½ inch intervals, making sure you don&#x27;t cut into the meat. (This will stop the meat from curling up during cooking and will make it cook more evenly.) Season the chops with salt and pepper really well on both sides, pushing the seasoning into the meat.

Place the cleaned-out frying pan over high heat until hot and add a dash of oil. Add the chops, garlic, and thyme and cook for 2-3 minutes until colored. Turn and cook for another 2-3 minutes on the other side, pushing the thyme under the chops and breaking up the garlic a little.

Toward the end of cooking time, add 3 chunks of butter and baste the chops with it as they are cooking, to speed up the cooking process and keep the chops moist. (Push the fatty edge of the chops toward the back of the pan to help render the fat.) Squeeze the garlic out of its skin and place it with the herbs on top of the chops.

Transfer the chops to a plate, and let rest for 5-10 minutes, spooning over the basting butter now and again.

Serve the chops on top of the peppers with the resting juices and a little juice from the peppers.

<p>Pork Tinga simmered and crisped and served on tostadas with great toppings, packed with Tex-Mex flavor. From the Cook&#8217;s Illustrated Meat Book.</p>


Pork Tinga Tostadas

pork butt,

onions, 1 quartered and 1 chopped

garlic

arbol peppers (opt.)

Kosher salt

oregano

(15-oz. can) tomato sauce

chipotle chile powder

bay leaves

vegetable oil

corn tortillas

Queso fresco

Avocado

Hot sauce

Cilantro

Lime wedges

The best homemade red enchilada sauce recipe. This recipe has lots of flavor and is pretty much effortless! Believe me, you&#x27;ll never go back to the canned enchilada sauce again! Simple to make and can be frozen for later use.

Homemade Red Enchilada Sauce

chipotle pepper + 1 tablespoon adobo sauce

stock

all-purpose flour

tomato sauce

chili powder*

garlic powder

cumin powder

onion powder

salt

Combine the chipotle pepper, adobo sauce, and 1/2...

Combine the chipotle pepper, adobo sauce, and 1/2 cup of the chicken stock in a blender. Blend until the chipotle pepper completely blends down with no solids remaining.

Heat the oil in medium saucepan over medium-high...

Heat the oil in medium saucepan over medium-high heat. Add the flour and whisk for 1 minute, making sure the mixture doesn't stick to the bottom of the pan. Add the tomato sauce, chili powder, garlic powder, cumin powder, dried oregano, onion powder, and salt. Continue to whisk and add the chipotle pepper mixture. Once the sauce starts to thicken, add the chicken stock 1/2 cup at a time. When the sauce is just thick enough to coat the back of the spoon, remove from heat.

<p>Crispy fried corn tortilla chips, chipotle peppers and eggs, topped with Cotija cheese and cilantro. The perfect Tex-Mex breakfast!</p>


Chipotle Chilaquiles

corn tortillas,

red onion, slivered

Adobo sauce

scallions, minced

2-3 large eggs, scrambled

Salt and pepper

Cotija cheese, crumbled

cilantro

Making chipotle peppers is a great way to preserve their flavor and intensity for later use. It&#039;s a simple process that can be done in your oven or microwave.

How To Make Chipotle Pepper

jalapenos

Start with fresh, ripe chipotle peppers. Wash them thoroughly and pat them dry using a clean tea towel or kitchen paper.

Cut the peppers in half lengthwise and remove the seeds and stem.

Place the peppers on a baking sheet and roast them in a preheated oven at 200 degrees Fahrenheit for about 10 minutes.

Remove the peppers from the oven and let them cool. Once they're cool enough to handle, place them in a food dehydrator.

Set the dehydrator to 125 degrees Fahrenheit and let it run until the peppers are completely dried out, which will take about 12 hours.

Once the peppers are fully dried, store them in an airtight container in a cool, dark place. They&#39;ll keep for up to 6 months.

Juicy pineapple rings team up with the smoked ham to give these grilled quesadillas their Hawaiian-style appeal. And the chopped canned chipotle peppers add a nice little kick. 

Grilled Hawaiian Quesadillas

pineapple

KRAFT Mayo with Olive Oil

flour tortillas (8 inch)

OSCAR MAYER Deli Fresh Smoked Ham

KRAFT Shredded Monterey Jack Cheese

Grill pineapple rings 2 min. on each side or until heated through; cut in half.

Mix mayo and peppers until blended; spread onto tortillas.

Top with ham, cheese and pineapple; fold in half.

Grill 3 min. on each side or until golden brown on both sides.

A super flavorful tomato based salsa with roasted vegetables and chipotle peppers in adobo. SO good for everything from taco dinners to appetizers to breakfast burritos. Eat now, water-bath can or freeze for later.

Roasted Chipotle Salsa (Can or Freeze)

onions, (cut in half and then quartered)

poblano

jalapeno

garlic cloves, (peeled)

roma/paste tomatoes, (cored and cut in half)

vinegar vinegar

lime juice ((or lemon juice))

black pepper

cumin

Heat oven to 450 degrees.

Mix all the peppers, onions and garlic on a large baking sheet, tossing with the olive oil. Arrange the peppers cut side down.

Add the tomatoes to a second large baking sheet, placing them cut side down in one layer.

Roast the pans 25 to 30 minutes, turning half way if needed for even cooking and tossing the onions and garlic as needed for even browning.

Remove the pans and immediately cover the pan with the pepper mixture with foil for 10 minutes to steam the skins.

Meanwhile, remove the tomato skins and roughly chop or add to a food processor, pulsing a few times to chop evenly. Add tomatoes and all their juices to a 6-quart or larger stock pot.

Lift foil from pepper mixture and use a sharp knife to remove the charred skins of the peppers. Add all the vegetables and the chipotle peppers to the food processor, pulsing to chop evenly. Scrape the vegetables into the stockpot.

Add all the remaining ingredients (vinegar, lime juice and spices) to the pot and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for 20 minutes, stirring often.

Serve immediately and store in fridge for a week or freeze or can for longer storage.

TO FREEZE: Let mixture cool then add to freezer-safe containers leaving a 1-inch headspace for expansion. Label and freeze for up to a year.

TO WATER-BATH CAN: Prepare 6 pint canning jars (wash and keep warm), fill canner (or large stock pot with a rack) with water and start heating. Gather lids, rings, damp rag/towel, and jar lifter.

Ladle salsa into one hot jar at a time leaving 1/2-inch headspace. Wipe rims, attach lids and place onto rack in canner. Repeat for all jars.

Bring water in canner to a full boil and start timer for 20 minutes. Lower heat to keep jars at a lower boil, monitoring through the canning time to keep at a steady boil.

When timer goes off, turn off heat, remove lid and set timer for 5 minutes more. Remove jars using jar lifter to a towel-lined surface.

Let cool 12 or more hours before removing rings, testing lids for seal, labeling and storing in a cool, dark place for up to 18 months.

Pimento cheese is a Southern staple that’s hard to beat.  Cream cheese and chipotles transform this into a smokey version that is even better than the original. 

Smokey Pimento Cheese

cream cheese (room temp)

mayonnaise

cheddar cheese (grated)

white cheddar cheese (grated)

chipotle peppers (chopped)

With a hand mixer, beat together the cream cheese and mayonnaise in a large bowl and season with salt and pepper. Add cheese and beat until desired texture is reached. Add chipotle peppers and beat until well combined.

Learn how to make real Texas chili! Hearty and warm bowls of Texas-style chili loaded with spices and made with chunks of beef! This chili recipe will warm you from your fingers to your toes!

Rancher's Texas Chili Recipe (Chili con Carne)

EACH: ancho chili powder AND cornmeal

EACH: chipotle chili powder, ground cumin, cocoa powder AND smoked paprika

coriander AND Mexican oregano

EACH: oil AND Worcestershire sauce

onion,

poblano peppers, diced (or bell peppers)

minced

garlic,

brown sugar

beef broth*

(14-ounce can) tomato sauce

(14-ounce) cans rinsed/drained pinto beans (OPTIONAL)

PASTE: Combine the ingredients for the paste in...

PASTE: Combine the ingredients for the paste in a small bowl and slowly stir in 1/2 cup of hot water. Mix and set this aside for now.

SEAR THE MEAT: Season the meat with a...

SEAR THE MEAT: Season the meat with a generous pinch of salt and pepper. Heat a large chili pot over medium-high heat. Add 1 tablespoon of oil to the pot and add a few pieces of meat at a time. Sear the meat on all sides, about 2-3 minutes and remove it to a plate. Repeat the process until all the meat is seared. You may need a little more oil than what's listed just depends on how well marbled the meat is.

CHILI: If you need it, add another drizzle...

CHILI: If you need it, add another drizzle of oil to the pan along with the chopped onions and the poblanos. Use a wooden spoon to help scrape any brown bits left behind by the meat and cook for 5 minutes. Then, add the garlic and jalapeños and continue to cook for another 1-2 minutes or until fragrant. Add the prepared chili paste to the pot and stir it in so that it coats everything nicely. Allow the paste to cook for 1 minute before adding the brown sugar, Worcestershire, beef broth, tomato sauce, 1 cup water and ½ teaspoon salt. Use the wooden spoon to scrape the bottom so that none of the chili paste is sticking.

COOK: Add the seared meat and allow the chili...

COOK: Add the seared meat and allow the chili to come to a boil before lowering the heat to low and allowing it to cook for 2 ½ - 3 ½ hours. Set aside 1 cup of water and add in a ¼ cup every time you stir the chili if it's thickened. Stir the chili every 30-45 minutes to make sure it's not sticking. You may not need all of the water if you're going bean-free, with beans you generally need a little more. I like to add the beans around the 2-hour mark so that they have a chance to cook for at least half an hour before serving. Serve topped with all your favorite chili toppings!

Top 9 chipotle peppers recipes from across the web

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Top Tags

Gordon Ramsay's Pork Chops with Pep...

Pork Tinga Tostadas

Homemade Red Enchilada Sauce

Chipotle Chilaquiles

How To Make Chipotle Pepper

Grilled Hawaiian Quesadillas

Roasted Chipotle Salsa (Can or Free...

Smokey Pimento Cheese

Rancher's Texas Chili Recipe (Chili...

Top 9 chipotle peppers recipes from across the web

The most viewed chipotle peppers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gordon Ramsay's Pork Chops with Pep...

Pork Tinga Tostadas

Homemade Red Enchilada Sauce

Chipotle Chilaquiles

How To Make Chipotle Pepper

Grilled Hawaiian Quesadillas

Roasted Chipotle Salsa (Can or Free...

Smokey Pimento Cheese

Rancher's Texas Chili Recipe (Chili...

The most viewed chipotle peppers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine