Ingredients
7 oz can chipotle chilies en adobo
2 tbsp corn oil
3 large garlic cloves
2 tsp ground coriander
1 tsp thyme
1 tsp freshly ground black pepper
Directions
(pasta de chipotle)
In a food processor, combine all the ingredients and process until=
bnlended but still slightly chunky, about 1 minute. The paste can
refrigerated, tightly covered, for up to 3 weeks.
Building Block: By blending canned chipotle chilies in adobo with a
few additional ingredients, you have a nearly effortless recipe for a
versatile, spicy seasoning paste.
Uses: Brush tha paste on beef and pork roasts, baby back ribs,
chicken or shellfish. Mix with sour cream or mayonnzise to accompany
grilled meat, poached chicken or baked potatoes. Add to a vinagrette
from raw or steamed vegetables. Stir into chicken stock along with
shredded cooked chicken, chickpeas and avocado cubes to make a zingy
soup or into shrimp or lobster stock with assorted seafood. Mix into
a simple tomato sauce to go with pasta, meatballs, saut=82ed shrimp
or squid, or use as the base for a= stew.
Lessons from Zarela's Kitchen by Zarela Martinez
Food and Wine Magazine Dec 1994
Servings: 1 cup
Chipotle Paste Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Food historians have found proof that recipes existed far back into the far past, certainly as far as the early Egyptians, and possibly even further than that. Interesting though that is, mostly, these early records were just simple hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe found, according to experts are some ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Closer to modern times, we find a couple of cookery books dating from the 14th Century - a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the spicy food that is popular today, but rather recipes for the types of meals on the tables of the upper classes. During the succeeding few hundred years, the powerful and rich competed to lay on the best banquets, and as a result cooks and their recipes became highly prized. However, it was during the nineteenth century the formal cooking and recipe collections really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and publishing recipes to help cooks of their time. By the arrival of the 1900s, cookbooks are highly popular due to increased literacy, people having more free time and disposable income. Like it or not, the introduction of television gave us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Chipotle Paste recipe.
