Hasselback Potatoes with Chipotle Butter
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
Makes 2 cups.
12 chipotle chiles (dried)
1 cup tomato puree
1 tsp ground cumin
1 shallot very finely chopped or half a small white onion
4 garlic cloves, finely chopped
1/2 cup white vinegar
2 Tbsp Worcestershire sauce
1/4 cup maple syrup
1/2 Tbsp salt
1 tsp freshly ground black pepper
Place the chiles in a bowl and add enough boiling water to cover them. Soak for an hour.
Place 4 of the chiles in a blender with the tomato puree, cumin an half the soaking liquid, and blend until smooth. Pour this into a pan.
Add the shallot, garlic, vinegar, Worcestershire sauce, maple syrup, salt, pepper , remaining chiles and soaking liquid.
Place over a low heat and simmer gently for 30 minutes. Stir occasionally to ensure the sauce does not stick to the pan.
Transfer the sauce to a asterisked jar and seal.
The adobo will keep for a few weeks in the fridge once opened.
To make the chipotle butter – simply stir about 2 tablespoons of mashed up chipotles in the adobo sauce with about 100gms of softened (room temperature) butter. Just add as much as you like for your taste preference.
From drizzleanddip.com