Recipes

[deepwaterdotter]

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@ThinkingOutLoud wrote:

I would donate them to the food bank.

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Too hot for my taste, so would I.

[Sooner]

@house_cat That sounds really good to me!  I can't wait for the results!  Five stars I'll bet!

[house_cat]

@RespectLife 

This recipe is to be served hot?

[RedTop]

I love to use chipotle peppers and the adobo sauce for recipes where I want some heat, and to enhance the smoky flavor, beyond cumin.  

I never use the entire can in one dish!  I add 2 whole peppers and a heaping tablespoon of the sauce with Dr Pepper, brown sugar and quartered onions, when I do a low and slow pork roast in the oven.  The rest go into the freezer.  

I use the peppers and sauce in chili, vegetable soup, meat for tacos, burritos and fajitas, beef and pork BBQ, bean salad, add a small pepper and a small amount of sauce to macaroni salad.  I added a very small amount of adobo sauce to my mayo mix for cole slaw, which was well received by my family.   

A lot of our food has fresh jalapeño, Serrano, or the chipotle peppers and adobo sauce in it; we like a subtle heat.  Am thinking of adding chipotle pepper to a small batch of Mexican cornbread.  

@house_cat 

I would not use more than one very small pepper or a teaspoon of the sauce with pork chops unless you and your husband really like heat!

[cindyNC]

@RedTop that pork recipe sounds very very good.  I have some in the freezer.  Any chance you can add the recipe with specific amounts?  thank so much

[RespectLife]

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@house_cat wrote:

@RespectLife 

This recipe is to be served hot?

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Up to you....I have served very warm right from the stove and room temp.

There rarely is leftovers, but I have eaten it as a cold side dish from the fridge as well!

My fav is warm.

[wagirl]

I love chipotles!! They do keep a very long time in the refer but I usually separate them and freeze them. Sometimes I puree them for the freezer too, and use what I need .DD and I like the heat so I put a bit in mexican dishes or in salad dressings, scrambled eggs, soups, dips ,even in cr cheese for bagels. also good in chili, and to zip up salsas and marinades.

[novamc1]

@house_cat 

I  recently had my first taste of chipotle ranch dressing on a salad that included chunks of  roasted chicken over lettuce.  I'm usually a plain ranch dressing fan.

It was delicious.  Maybe you could find a way to blend some into not just ranch dressing, but some other dressings or sauces.

[JeanLouiseFinch]

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@pupwhipped wrote:

Pioneer Woman, Ree Drummond, really likes those and uses them in a lot of her recipes...soups, stews, Mexican dishes. I think she was the one who had me buy a can when I was making one of her concoctions. HA! As I recall, a little of them goes a long way in the heat department, or maybe I'm just a wimp. I also seem to recall that if you open a can and don't use them all you can freeze them...then just pull out some when you need them.

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I tried her pulled pork recipe, where she added these, and WHOA! 😳🥵

I can enjoy a little heat, but that was too much. 

[RedTop]

@JeanLouiseFinch 

Exactly!  Ree's use of chipotle peppers was also too bold for us.  That recipe was my first use of chipotle peppers, and once I tasted a dab of the sauce, I knew I would be using less than she did.  2 peppers and a big spoonful of the sauce are enough for my family.   

@cindyNC 

I do not cook by recipes, and this is not one of those need to measure dishes.  

I put my pork roast in the Dutch oven and use enough Dr Pepper to cover it; Coke, Pepsi, or root beer work just fine.  If my roast is quite large and I want a lot of cooked onions, I use 3-4 quartered; but always at least 2, and the type of onion does not matter.   I use anywhere from a half cup to a full cup of brown sugar, along with the 2 chipotle peppers and sauce.   Cover and roast in 275-300 degree oven for 5-6 hours.   Shred meat with fork.