DIY Chipotle peppers


That kind of paste I will be very happy to add to chicken before baking or grilling for nice tasty spicy flavor. Or add big zing to my Mexican soup or Tortilla Soup for nice smokey flavor fire. I always enjoyed the flavor from Chipotle and like to play with it by trying it on whatever I want to eat with.

Read the Uses of Chipotle Paste for your excellent idea to do with paste.


1 Can chipotle -- (7 oz)
chilies en adobo
2 tbsp Corn oil or Olive oil
3 lg Garlic cloves
2 tsp Ground coriander
1 tsp Thyme
1 tsp Freshly ground black pepper


In a food processor, combine all the ingredients and process until blended 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 the paste on beef and pork roasts, baby back ribs, chicken or shellfish. Mix with sour cream or mayonnaise to accompany grilled meat, poached chicken or baked potatoes. Add to a vinaigrette 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, sauteed shrimp or squid, or use as the base for a stew.

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