Chipotle anything is wonderful. This versatile smoky sauce/mayonnaise
will be a great addition to your condiments.
I think I'll have this on hand all the time

Here's what I did
http://www.kokoscornerblog.com/mycor...tle-sauce.html
or
http://tinyurl.com/zncw2um

In the meantime, here's the recipe.
I did add about a teaspoon of Mexican oregano that the recipe didn't
call for. I'm glad I did, it's great.

Chipotle Sauce

1 7.5-ounce can Chipotle Peppers in Adobo
1 cup olive oil
4 large garlic cloves, peeled
1 large egg
1 egg yolk
1/2 teaspoon coarse salt, or to taste

This smoky dipping sauce is good with fish and shellfish (especially
shrimp and scallops).
1. Place the contents of the can of Chipotle Peppers in Adobo in a
blender and puree.
Sieve the puree to remove the chile skins and seeds and reserve the
remaining puree.
2. Heat 3 tablespoons of the oil in a small skillet over medium heat
and saute the whole garlic cloves 4 to 5 minutes, until they are deep
golden brown and softened.
3. In the workbowl of a food processor place 2 tablespoons spoons of
the reserved chile puree, 1 whole egg, 1 egg yolk, and the sauteed
garlic cloves.
Process to a smooth puree, slowly adding the remaining oil.
You should end up with a sauce a little thicker than heavy cream, but
not as thick as a mayonnaise.
Add salt to taste and refrigerate until ready to use.

Susan D. Curtis. Santa Fe School of Cooking Cookbook

koko

--

Food is our common ground, a universal experience
James Beard

On Sunday, September 11, 2016 at 12:33:49 PM UTC-4, koko wrote:
> Chipotle anything is wonderful. This versatile smoky sauce/mayonnaise
> will be a great addition to your condiments.
> I think I'll have this on hand all the time

I expect the arrival of the chipotle haters any minute now.

When I want chipotle mayo (usually trying to put together a
quick sandwich for lunch and get back to work), I mix powdered
chipotle with Hellman's mayo. Or just spread the mayo on the
bread and sprinkle on the powdered chipotle.

Cindy Hamilton

Cindy Hamilton wrote in rec.food.cooking:

> On Sunday, September 11, 2016 at 12:33:49 PM UTC-4, koko wrote:
> > Chipotle anything is wonderful. This versatile smoky
> > sauce/mayonnaise will be a great addition to your condiments.
> > I think I'll have this on hand all the time
>
> I expect the arrival of the chipotle haters any minute now.
>
> When I want chipotle mayo (usually trying to put together a
> quick sandwich for lunch and get back to work), I mix powdered
> chipotle with Hellman's mayo. Or just spread the mayo on the
> bread and sprinkle on the powdered chipotle.
>
> Cindy Hamilton

Not from here! I like your idea.

--

On Sun, 11 Sep 2016 10:50:49 -0700 (PDT), Cindy Hamilton
> wrote:

> I expect the arrival of the chipotle haters any minute now.

That would be me. Gave it another chance not too long ago and didn't
change my mind about it, because I can only taste smoke - nothing
else. So, I leave it out whenever a recipe calls for it. If smoke is
an essential flavor, I'll use liquid smoke.

--
I love cooking with wine.
Sometimes I even put it in the food.

On 9/11/2016 6:39 PM, sf wrote:
> On Sun, 11 Sep 2016 10:50:49 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> I expect the arrival of the chipotle haters any minute now.
>
> That would be me. Gave it another chance not too long ago and didn't
> change my mind about it, because I can only taste smoke - nothing
> else.

I don't use chipotle often, but I wish it had more smoke flavor.

On Sun, 11 Sep 2016 19:16:56 -0400, Ed Pawlowski > wrote:

> On 9/11/2016 6:39 PM, sf wrote:
> > On Sun, 11 Sep 2016 10:50:49 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> >> I expect the arrival of the chipotle haters any minute now.
> >
> > That would be me. Gave it another chance not too long ago and didn't
> > change my mind about it, because I can only taste smoke - nothing
> > else.
>
> I don't use chipotle often, but I wish it had more smoke flavor.

Seriously? What brand do you use?

--
I love cooking with wine.
Sometimes I even put it in the food.

On 9/11/2016 7:29 PM, sf wrote:
> On Sun, 11 Sep 2016 19:16:56 -0400, Ed Pawlowski > wrote:
>
>> On 9/11/2016 6:39 PM, sf wrote:
>>> On Sun, 11 Sep 2016 10:50:49 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>>> I expect the arrival of the chipotle haters any minute now.
>>>
>>> That would be me. Gave it another chance not too long ago and didn't
>>> change my mind about it, because I can only taste smoke - nothing
>>> else.
>>
>> I don't use chipotle often, but I wish it had more smoke flavor.
>
> Seriously? What brand do you use?
>

Penzeys. Maybe I just don't use as much as you do. I'll have to
experiment a little.

On Sun, 11 Sep 2016 19:38:29 -0400, Ed Pawlowski > wrote:

>On 9/11/2016 7:29 PM, sf wrote:
>> On Sun, 11 Sep 2016 19:16:56 -0400, Ed Pawlowski > wrote:
>>
>>> On 9/11/2016 6:39 PM, sf wrote:
>>>> On Sun, 11 Sep 2016 10:50:49 -0700 (PDT), Cindy Hamilton
>>>> > wrote:
>>>>
>>>>> I expect the arrival of the chipotle haters any minute now.
>>>>
>>>> That would be me. Gave it another chance not too long ago and didn't
>>>> change my mind about it, because I can only taste smoke - nothing
>>>> else.
>>>
>>> I don't use chipotle often, but I wish it had more smoke flavor.
>>
>> Seriously? What brand do you use?
>>
>
>Penzeys. Maybe I just don't use as much as you do. I'll have to
>experiment a little.

you are using a jarred powdered seasoning mix. sf is talking about
the canned, whole pepper in sauce product. I have used both. The
jarred,(Penzey's) powdered seasoning is no comparison to the canned
product. Get a can and try it out. Be careful. It is quite spicy
and smokey. Start with a little and taste as you go along in your
recipe. Start with only one of the peppers (or less). Careful with
the sauce in the can. Both are used but only you can find your
tolerance.
Janet US

On Sun, 11 Sep 2016 19:38:29 -0400, Ed Pawlowski > wrote:

> On 9/11/2016 7:29 PM, sf wrote:
> > On Sun, 11 Sep 2016 19:16:56 -0400, Ed Pawlowski > wrote:
> >
> >> On 9/11/2016 6:39 PM, sf wrote:
> >>> On Sun, 11 Sep 2016 10:50:49 -0700 (PDT), Cindy Hamilton
> >>> > wrote:
> >>>
> >>>> I expect the arrival of the chipotle haters any minute now.
> >>>
> >>> That would be me. Gave it another chance not too long ago and didn't
> >>> change my mind about it, because I can only taste smoke - nothing
> >>> else.
> >>
> >> I don't use chipotle often, but I wish it had more smoke flavor.
> >
> > Seriously? What brand do you use?
> >
>
> Penzeys. Maybe I just don't use as much as you do. I'll have to
> experiment a little.

Are you saying you use chipotle powder or chipotle in adobo? I'm
talking about the chipotle in adobo that Koko called for in the
recipe. Sorry if there was a misunderstanding.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 11 Sep 2016 20:18:02 -0600, Janet B >
wrote:

> On Sun, 11 Sep 2016 19:38:29 -0400, Ed Pawlowski > wrote:
>
> >On 9/11/2016 7:29 PM, sf wrote:
> >> On Sun, 11 Sep 2016 19:16:56 -0400, Ed Pawlowski > wrote:
> >>
> >>> On 9/11/2016 6:39 PM, sf wrote:
> >>>> On Sun, 11 Sep 2016 10:50:49 -0700 (PDT), Cindy Hamilton
> >>>> > wrote:
> >>>>
> >>>>> I expect the arrival of the chipotle haters any minute now.
> >>>>
> >>>> That would be me. Gave it another chance not too long ago and didn't
> >>>> change my mind about it, because I can only taste smoke - nothing
> >>>> else.
> >>>
> >>> I don't use chipotle often, but I wish it had more smoke flavor.
> >>
> >> Seriously? What brand do you use?
> >>
> >
> >Penzeys. Maybe I just don't use as much as you do. I'll have to
> >experiment a little.
>
> you are using a jarred powdered seasoning mix. sf is talking about
> the canned, whole pepper in sauce product. I have used both. The
> jarred,(Penzey's) powdered seasoning is no comparison to the canned
> product. Get a can and try it out. Be careful. It is quite spicy
> and smokey. Start with a little and taste as you go along in your
> recipe. Start with only one of the peppers (or less). Careful with
> the sauce in the can. Both are used but only you can find your
> tolerance.

Thanks. I have a high tolerance for heat, so it never bothers me -
but the smoke does. A lot!


--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 11 Sep 2016 20:05:00 -0700, sf > wrote:

>On Sun, 11 Sep 2016 20:18:02 -0600, Janet B >
>wrote:
>
>> On Sun, 11 Sep 2016 19:38:29 -0400, Ed Pawlowski > wrote:
>>
>> >On 9/11/2016 7:29 PM, sf wrote:
>> >> On Sun, 11 Sep 2016 19:16:56 -0400, Ed Pawlowski > wrote:
>> >>
>> >>> On 9/11/2016 6:39 PM, sf wrote:
>> >>>> On Sun, 11 Sep 2016 10:50:49 -0700 (PDT), Cindy Hamilton
>> >>>> > wrote:
>> >>>>
>> >>>>> I expect the arrival of the chipotle haters any minute now.
>> >>>>
>> >>>> That would be me. Gave it another chance not too long ago and didn't
>> >>>> change my mind about it, because I can only taste smoke - nothing
>> >>>> else.
>> >>>
>> >>> I don't use chipotle often, but I wish it had more smoke flavor.
>> >>
>> >> Seriously? What brand do you use?
>> >>
>> >
>> >Penzeys. Maybe I just don't use as much as you do. I'll have to
>> >experiment a little.
>>
>> you are using a jarred powdered seasoning mix. sf is talking about
>> the canned, whole pepper in sauce product. I have used both. The
>> jarred,(Penzey's) powdered seasoning is no comparison to the canned
>> product. Get a can and try it out. Be careful. It is quite spicy
>> and smokey. Start with a little and taste as you go along in your
>> recipe. Start with only one of the peppers (or less). Careful with
>> the sauce in the can. Both are used but only you can find your
>> tolerance.
>
>Thanks. I have a high tolerance for heat, so it never bothers me -
>but the smoke does. A lot!

I love the spice and especially the smoke when I do a dutch oven pork
butt. It's something like 2 large onions chunked, 1 can of chipotle
in adobo (the whole thing) 2 cans cola, 4 tablespoons brown sugar,
salt and pepper, cook, covered in oven, 300F until fall apart tender.
That's from memory but I'm pretty sure that's right.
Janet US

On Sunday, September 11, 2016 at 10:18:12 PM UTC-4, Janet B wrote:
> On Sun, 11 Sep 2016 19:38:29 -0400, Ed Pawlowski > wrote:
>
> >On 9/11/2016 7:29 PM, sf wrote:
> >> On Sun, 11 Sep 2016 19:16:56 -0400, Ed Pawlowski > wrote:
> >>
> >>> On 9/11/2016 6:39 PM, sf wrote:
> >>>> On Sun, 11 Sep 2016 10:50:49 -0700 (PDT), Cindy Hamilton
> >>>> > wrote:
> >>>>
> >>>>> I expect the arrival of the chipotle haters any minute now.
> >>>>
> >>>> That would be me. Gave it another chance not too long ago and didn't
> >>>> change my mind about it, because I can only taste smoke - nothing
> >>>> else.
> >>>
> >>> I don't use chipotle often, but I wish it had more smoke flavor.
> >>
> >> Seriously? What brand do you use?
> >>
> >
> >Penzeys. Maybe I just don't use as much as you do. I'll have to
> >experiment a little.
>
> you are using a jarred powdered seasoning mix. sf is talking about
> the canned, whole pepper in sauce product. I have used both. The
> jarred,(Penzey's) powdered seasoning is no comparison to the canned
> product. Get a can and try it out. Be careful. It is quite spicy
> and smokey. Start with a little and taste as you go along in your
> recipe. Start with only one of the peppers (or less). Careful with
> the sauce in the can. Both are used but only you can find your
> tolerance.
> Janet US

I sometimes find the canned product to be too bitter. Or, at least,
my husband does. His bitter receptors go all the way to 11.

Cindy Hamilton

On 9/11/2016 6:39 PM, sf wrote:
> On Sun, 11 Sep 2016 10:50:49 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> I expect the arrival of the chipotle haters any minute now.
>
> That would be me. Gave it another chance not too long ago and didn't
> change my mind about it, because I can only taste smoke - nothing
> else. So, I leave it out whenever a recipe calls for it. If smoke is
> an essential flavor, I'll use liquid smoke.

Ron also dislikes the flavor of chipotle. However, last week I
ordered fried green tomatoes and it came with a chipotle dipping
sauce and we both liked it. I imagine it was a powdered vs real
thing or something along those lines.

Boy were those tomatoes good. I never see them on the menu and
the time I tried to make them, it was not good. I expected to love
them since I'm crazy for fried green pepper rings, but I never
tried to make them again.

nancy

On 2016-09-11, koko > wrote:

> Chipotle anything is wonderful.

Not everyone agrees. I despise chipotle everything!

I love most things smoked, jalapeno chiles being the one exception.
Chipotle anything tastes like eau de ash-tray, to me. The only
chipotle product I've found that isn't completely revolting is
Chipotle Tabasco. Still, one tiny bottle was more than enough.

nb

On 9/12/2016 12:04 PM, Sqwertz wrote:
> On Mon, 12 Sep 2016 11:12:52 -0400, Nancy Young wrote:

>> Ron also dislikes the flavor of chipotle. However, last week I
>> ordered fried green tomatoes and it came with a chipotle dipping
>> sauce and we both liked it. I imagine it was a powdered vs real
>> thing or something along those lines.
>
> I don't mind powdered chipotle, but not the chipotles in adobo -
> tastes like chewing tobacco.

I used that in something once, it didn't go over well.

> One canned chipotle product that is
> really good is this "chipotle sauce" that's great as a taco sauce. It
> doesn't have that cloying tobacco flavor to it and is well balanced -
> not super hot. They even sell it in 25 ounce bottles at Costcos in
> Mexico.
>
> San Marcos brand Chipotle Sauce/Chipotle Salsa:
>
> http://www.mexgrocer.com/1364.html

It's got great ratings. Over the last decade or so, a town
near me has developed as a Mexican neighborhood (an improvement)
and there are groceries I should check out.

> Cost you about $1/can at the Mexican grocers and highly recommended.

Thanks.

nancy

On 09/11/2016 09:33 AM, koko wrote:
>
> Chipotle anything is wonderful. This versatile smoky sauce/mayonnaise
> will be a great addition to your condiments.
> I think I'll have this on hand all the time
>
> Here's what I did
> http://www.kokoscornerblog.com/mycor...tle-sauce.html
> or
> http://tinyurl.com/zncw2um
>
> In the meantime, here's the recipe.
> I did add about a teaspoon of Mexican oregano that the recipe didn't
> call for. I'm glad I did, it's great.
>
> Chipotle Sauce
>
> 1 7.5-ounce can Chipotle Peppers in Adobo
> 1 cup olive oil
> 4 large garlic cloves, peeled
> 1 large egg
> 1 egg yolk
> 1/2 teaspoon coarse salt, or to taste
>
> This smoky dipping sauce is good with fish and shellfish (especially
> shrimp and scallops).
> 1. Place the contents of the can of Chipotle Peppers in Adobo in a
> blender and puree.
> Sieve the puree to remove the chile skins and seeds and reserve the
> remaining puree.
> 2. Heat 3 tablespoons of the oil in a small skillet over medium heat
> and saute the whole garlic cloves 4 to 5 minutes, until they are deep
> golden brown and softened.
> 3. In the workbowl of a food processor place 2 tablespoons spoons of
> the reserved chile puree, 1 whole egg, 1 egg yolk, and the sauteed
> garlic cloves.
> Process to a smooth puree, slowly adding the remaining oil.
> You should end up with a sauce a little thicker than heavy cream, but
> not as thick as a mayonnaise.
> Add salt to taste and refrigerate until ready to use.
>
> Susan D. Curtis. Santa Fe School of Cooking Cookbook
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard
>
I like to puree a 7 oz. can in a 12 oz. canning jar. The blades of the
blender fit perfectly. I screw on a plastic washed mayonnaise lid and
keep it in the refrigerator. Makes it easy to add to mayonnaise, ketchup
or mustard on a sandwich. Add to a dipping sauce. Also makes it easy to
add to a soup, stew or roast.

On Mon, 12 Sep 2016 13:58:06 -0700, Whirled Peas >
wrote:

>On 09/11/2016 09:33 AM, koko wrote:
>>
>> Chipotle anything is wonderful. This versatile smoky sauce/mayonnaise
>> will be a great addition to your condiments.
>> I think I'll have this on hand all the time
>>
snippage

>I like to puree a 7 oz. can in a 12 oz. canning jar. The blades of the
>blender fit perfectly. I screw on a plastic washed mayonnaise lid and
>keep it in the refrigerator. Makes it easy to add to mayonnaise, ketchup
>or mustard on a sandwich. Add to a dipping sauce. Also makes it easy to
>add to a soup, stew or roast.

Thanks, that's a great idea

koko

--

Food is our common ground, a universal experience
James Beard

On 9/11/2016 11:05 PM, sf wrote:

>>> Penzeys. Maybe I just don't use as much as you do. I'll have to
>>> experiment a little.
>>
>> you are using a jarred powdered seasoning mix. sf is talking about
>> the canned, whole pepper in sauce product. I have used both. The
>> jarred,(Penzey's) powdered seasoning is no comparison to the canned
>> product. Get a can and try it out. Be careful. It is quite spicy
>> and smokey. Start with a little and taste as you go along in your
>> recipe. Start with only one of the peppers (or less). Careful with
>> the sauce in the can. Both are used but only you can find your
>> tolerance.
>
> Thanks. I have a high tolerance for heat, so it never bothers me -
> but the smoke does. A lot!
>
>
Therein lies the difference. I have at best a medium tolerance for heat
and tend to go light on a recipe, thus little smoke flavor along with
it. I don't mind a heavier smoke taste.

On Mon, 12 Sep 2016 13:58:06 -0700, Whirled Peas >
wrote:

>On 09/11/2016 09:33 AM, koko wrote:
>>
>> Chipotle anything is wonderful. This versatile smoky sauce/mayonnaise
>> will be a great addition to your condiments.
>> I think I'll have this on hand all the time
>>
>> Here's what I did
>> http://www.kokoscornerblog.com/mycor...tle-sauce.html
>> or
>> http://tinyurl.com/zncw2um
>>
>> In the meantime, here's the recipe.
>> I did add about a teaspoon of Mexican oregano that the recipe didn't
>> call for. I'm glad I did, it's great.
>>
>> Chipotle Sauce
>>
>> 1 7.5-ounce can Chipotle Peppers in Adobo
>> 1 cup olive oil
>> 4 large garlic cloves, peeled
>> 1 large egg
>> 1 egg yolk
>> 1/2 teaspoon coarse salt, or to taste
>>
>> This smoky dipping sauce is good with fish and shellfish (especially
>> shrimp and scallops).
>> 1. Place the contents of the can of Chipotle Peppers in Adobo in a
>> blender and puree.
>> Sieve the puree to remove the chile skins and seeds and reserve the
>> remaining puree.
>> 2. Heat 3 tablespoons of the oil in a small skillet over medium heat
>> and saute the whole garlic cloves 4 to 5 minutes, until they are deep
>> golden brown and softened.
>> 3. In the workbowl of a food processor place 2 tablespoons spoons of
>> the reserved chile puree, 1 whole egg, 1 egg yolk, and the sauteed
>> garlic cloves.
>> Process to a smooth puree, slowly adding the remaining oil.
>> You should end up with a sauce a little thicker than heavy cream, but
>> not as thick as a mayonnaise.
>> Add salt to taste and refrigerate until ready to use.
>>
>> Susan D. Curtis. Santa Fe School of Cooking Cookbook
>>
>> koko
>>
>> --
>>
>> Food is our common ground, a universal experience
>> James Beard
>>
>I like to puree a 7 oz. can in a 12 oz. canning jar. The blades of the
>blender fit perfectly. I screw on a plastic washed mayonnaise lid and
>keep it in the refrigerator. Makes it easy to add to mayonnaise, ketchup
>or mustard on a sandwich. Add to a dipping sauce. Also makes it easy to
>add to a soup, stew or roast.

I don't care much for very hot pepper but I do buy whole chipotles
from Penzeys and may add a quarter of one very finely minced into a
sauce, usually with chili, it goes well with Penzeys adobo. I
wouldn't like mayo as a dipping sauce but I may try it with plain
yogurt... other than yogurt blender pureed cottage cheese would work
too, good with chitata pips.

On Mon, 12 Sep 2016 11:12:52 -0400, Nancy Young
> wrote:

> On 9/11/2016 6:39 PM, sf wrote:
> > On Sun, 11 Sep 2016 10:50:49 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> >> I expect the arrival of the chipotle haters any minute now.
> >
> > That would be me. Gave it another chance not too long ago and didn't
> > change my mind about it, because I can only taste smoke - nothing
> > else. So, I leave it out whenever a recipe calls for it. If smoke is
> > an essential flavor, I'll use liquid smoke.
>
> Ron also dislikes the flavor of chipotle. However, last week I
> ordered fried green tomatoes and it came with a chipotle dipping
> sauce and we both liked it. I imagine it was a powdered vs real
> thing or something along those lines.

I saw whole dried chipotles in a bin once at a Mexican store I rarely
visit. I keep telling myself I'll get back there and buy a few to
rehydrate and puree. Maybe I'd like them better. The problem is it's
a two person affair, one to hop out & shop and the other to drive &
circle the block - because there's no parking lot and it's just dumb
luck if there's an empty metered street parking slot.

>
> Boy were those tomatoes good. I never see them on the menu and
> the time I tried to make them, it was not good. I expected to love
> them since I'm crazy for fried green pepper rings, but I never
> tried to make them again.
>
There are some things that I reserve for restaurants... including all
fried food. I'll do the simple stuff at home, they can fry, do the
complicated and the time consuming. I enjoy eating out, but I'm not
happy when I am served something I can make equally as well or better.
Why pay for that?

--
I love cooking with wine.
Sometimes I even put it in the food.