Pasta de chipotle

Yield: 1 servings

Measure Ingredient
1 can Chiles chipotles en adobo; (8 oz.)
4 Garlic cloves; minced, up to 5
1 tablespoon Dried mexican oregano
2 tablespoons Vegetable oil or olive oil

How to Prepare:

1. Place the chipotle chiles and their sauce in a blender or food processor fitted with the steel blade. Process until pureed, about 1 min. Add the garlic, oregano, and oil and process on pulse until combined but slightly chunky.

2. Chiles Chipotle A variety of jalapeno that is dried in the smoke of a fragrant wood fire on bamboo screens. The smoky flavor is an indispensable, haunting note in many sauces. Do not substitute ordinary dried chiles for chipoltes.

3. Dried Mexican Oregano Mexican Oregano can sometimes be found here in herb and spice stores, and is distributed nationally to many supermarkets by McCormick. Otherwise, substitute Greek oregano. Dried whole sprigs keep the flavor longer than broken- leaf oregano, but are unfortunately harder to find. To bring out the flavor, crumble the oregano between your fingers when adding it to any recipe.

Copyright credit: 1996 by 1992 by Zarela Martinez © 1996 Lifetime Entertainment Services. All rights reserved.

Notes: Yield: about 1 cup

MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.

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