Mon 29 Sep 2008
Written by Jeff
One thing that is ideal about living in the Phoenix area, is the generous supply of Mexican cuisine. We have enjoyed Mexican food for many years; long before moving to the southwest. In my quest for more of that Sonoran taste when I lived in NJ, I came across a chipotle pepper spread made by a major American food producer.
Unfortunately, it became difficult to locate the original product. I became frustrated by my ever increasing search for this commodity so I searched the Internet and found several recipes. Once I had the general idea of how to create such a spread with the appropriate flavor and texture, I ad-libbed to produce an excellent sandwich spread and condiment.
I wanted to tweak the recipe to reduce the caloric intake and limit the amount of fat. The important thing was that it still had to retain that good taste I enjoyed. It took several attempts, but I finally formulated a recipe that was very similar in taste and texture to the product I once purchased with the added bonus of being healthier. I am providing the recipe below:
NOTE: Chipotle peppers are dried jalapeno peppers that are generally medium-hot. My wife and I enjoy spicy foods so heat isn’t usually a problem.
- 1 – 7 oz Can chipoltle peppers in adobo sauce*
- 1/2 cup – Low-fat mayonnaise spread
- 1 tsp – Chili powder
- 1/8 tsp – Black pepper
- 1/8 tsp – Table salt
* I use Embasa brand, but there are a number of different labels in the ethnic sections of the supermarkets.
NOTE: Adobe sauce is a thick, reddish sauce made with herbs, onions and other ingredients. It does tend to stain so be careful when using it and/or wear baggies on your hands. I have never had a problem getting it off of my skin, but fabrics and light countertops can be another story altogether.
- Open the can and place all of the peppers and sauce into a food processor. The peppers will probably be whole and pressed tightly into the can. If some sauce remains in the can, that’s fine. Leave it there until later.
- Chop the peppers until they are fairly small, no larger than diced onion pieces.
- Place the mayonnaise into a small storage bowl
- Place 1/3 of the peppers (approximately 3 Tbs) on top of the mayonnaise
- Add chili powder, pepper and salt (to taste)
- Mix well with a fork, making sure to scrape the bottom of the bowl while stirring to assure all is mixed well
Use as a spread or condiment. Refrigerate the unused portion of spread.
Adjustments can be made after the first mixture is sampled. To make the spread thicker, include less of the adobo sauce. To make it hotter, add more chopped chipotle peppers or chili powder.
Take the remaining chopped peppers and divide them into two or three portions depending on taste. I generally place 2 ½-3 Tbs in a baggie and freeze it. Then I take the smaller baggies and place them inside a larger bag after they are frozen.
To use the peppers after they are frozen, remove them from the freezer, let them thaw slightly and place them inside a mixing bowl to defrost completely. In this case place the other ingredients on top of the peppers and mix well.
NOTE: I generally chop two cans of chipotle peppers at once. If I am going to mess up the food processor and have to clean up anyway, I might as well make it worth my while and chop more than one can.
I hope you like this spread. If you try it, please let me know how you like it. If you “tweak” it by adding other ingredients, please let me know that as well.
Gardening on the Moon, www.gardeningonthemoon.com, originally published this post