....then try this:

take a few dried chipotles and grind them up in a coffee/spice mill until
they're flecks (not powder). Simmer in hot oil for a few minutes and then
pour the whole thing into a jar. Let stand for a couple of hours. What you
have is a 'sauce' you can brush on meats and fish that celebrates the flavor
of the chile and doesn't cover up the flavor of the meat or the chipotle,
for that matter.

Jack

In article , "Jack
Schidt®" wrote:

...then try this:

take a few dried chipotles and grind them up in a coffee/spice mill until
they're flecks (not powder). Simmer in hot oil for a few minutes and then
pour the whole thing into a jar. Let stand for a couple of hours. What you
have is a 'sauce' you can brush on meats and fish that celebrates the flavor
of the chile and doesn't cover up the flavor of the meat or the chipotle,
for that matter.

Steeping the whole dried chipotles in cider vinegar is good, too.

monroe(then you can make vinaigrette)

Here's another thing, which I discovered by mistake.

Last time I made red chili, I found that I didn't have enough
regular chile powder. But I had some chipotle chile powder,
and made up the difference with that. It was about 2/3 regular
and 1/3 chipotle.

MAN did it come out good! A nice smoky note, but not over-
powering. I'm going to do it this way from now on, I think.

--
Mark Shaw contact info at homepage -- http://www.panix.com/~mshaw
================================================== ======================
"How can any culture that has more lawyers
than butchers call itself a civilization?" - Alton Brown

Mark Shaw wrote:

Here's another thing, which I discovered by mistake.

Last time I made red chili, I found that I didn't have enough
regular chile powder. But I had some chipotle chile powder,
and made up the difference with that. It was about 2/3 regular
and 1/3 chipotle.

MAN did it come out good! A nice smoky note, but not over-
powering. I'm going to do it this way from now on, I think.


Even better, make it with Q'd beef as well, chuck roast works great for
that.



Brian Rodenborn

"Steve Wertz" wrote in message
...
On Wed, 08 Oct 2003 10:49:26 GMT, "Jack Schidt®"
wrote:


...then try this:

take a few dried chipotles and grind them up in a coffee/spice mill until
they're flecks (not powder). Simmer in hot oil for a few minutes and
then
pour the whole thing into a jar. Let stand for a couple of hours. What
you
have is a 'sauce' you can brush on meats and fish that celebrates the
flavor
of the chile and doesn't cover up the flavor of the meat or the chipotle,
for that matter.

I used 5 mora/morita chipotles (red chipotles), 3 of the premium
chipotles (brown/leathery), and 6-8 arbols. I seeded about half of
the chili's - I didn't know if it would make the oil bitter. All this
in about 12oz of soybean oil.

Next time I'llmake sure the oil is at 250 or so, instead of 300+.
(Don't know what I was thinking). I was kinda disappointed by the lack
of heat and smoke flavor - there really wasn't much of either.

What proportions did you use?

-sw

4 reds to about 1/2 cup of oil works for me; sounds pretty close to your
proportion. Maybe less hot on the oil?

Jack