I've got a large dried chipotle pepper that I'd like to use in chili,
but I'm not sure what to actually do with it. It's got the texture of
fossilized leather right now and there's no possibility of cutting it
into pieces or chopping it in the food processor. I tried one once
before, soaking it to soften it up ( 24 hours wasn't long enough) and
just dropping it whole into the sauce, but didn't get any flavor out of
it and it stayed hard as a board the whole time. I'd appreciate any
suggestions for getting the most out of this on the second try.


Dawn

"Dawn" > wrote in message
...
> I've got a large dried chipotle pepper that I'd like to use in chili, but I'm
> not sure what to actually do with it. It's got the texture of fossilized
> leather right now and there's no possibility of cutting it into pieces or
> chopping it in the food processor. I tried one once before, soaking it to
> soften it up ( 24 hours wasn't long enough) and just dropping it whole into
> the sauce, but didn't get any flavor out of it and it stayed hard as a board
> the whole time. I'd appreciate any suggestions for getting the most out of
> this on the second try.
>
>
> Dawn

Soak in boiling water for about 20 minutes. Remove the stem and seeds (gloves?)
put into a blender with some of the liquid and blend.

That's all there is to it.

Dimitri

On Thu, 28 Apr 2005 15:52:15 GMT, Dawn >
wrote:

>I've got a large dried chipotle pepper that I'd like to use in chili,
>but I'm not sure what to actually do with it. It's got the texture of
>fossilized leather right now and there's no possibility of cutting it
>into pieces or chopping it in the food processor. I tried one once
>before, soaking it to soften it up ( 24 hours wasn't long enough) and
>just dropping it whole into the sauce, but didn't get any flavor out of
>it and it stayed hard as a board the whole time. I'd appreciate any
>suggestions for getting the most out of this on the second try.
>
>
I have been able to soften them. I think you can chop it dry in the
food processor. I would rather soften it enough to get the seeds out
first, but that isn't strictly necessary.

It does make a nice smoky effect, different from fresh jalapenos.




Rodney Myrvaagnes NYC J36 Gjo/a


"Curse thee, thou quadrant. No longer will I guide my earthly way by thee." Capt. Ahab

Rodney Myrvaagnes wrote:
> >
> I have been able to soften them. I think you can chop it dry in the
> food processor.

The one I got just bounces around on top of the blades. :/ I couldn't
get a knife through it.


Dawn

Dimitri wrote:
> >

> Soak in boiling water for about 20 minutes. Remove the stem and
seeds (gloves?)
> put into a blender with some of the liquid and blend.
>
> That's all there is to it.

Thanks, the boiling water made all the difference. Last time I soaked
it at room temp and it wouldn't soften.

Removed the stem and pureed the pepper in some water, ended up with
about half a cup of slush. Tasted it before adding it, to see how hot
it was going to be and it had absolutely no flavor. No pepper, no heat,
nothing. There was a strong smoke smell, but after mixing it with two
pounds of meat you couldn't tell. What a disappointment.


Dawn

"Dawn" > wrote in message
oups.com...
>
> Dimitri wrote:
>> >
>
>> Soak in boiling water for about 20 minutes. Remove the stem and
> seeds (gloves?)
>> put into a blender with some of the liquid and blend.
>>
>> That's all there is to it.
>
> Thanks, the boiling water made all the difference. Last time I soaked
> it at room temp and it wouldn't soften.
>
> Removed the stem and pureed the pepper in some water, ended up with
> about half a cup of slush. Tasted it before adding it, to see how hot
> it was going to be and it had absolutely no flavor. No pepper, no heat,
> nothing. There was a strong smoke smell, but after mixing it with two
> pounds of meat you couldn't tell. What a disappointment.
>
>
> Dawn

Bummer - On the other hand I had some home made (Smoked) chipotles (BTW they are
just jalapenos) from a friend in New Mexico that were almost inedible.

Dimitri

Dawn wrote:
> Dimitri wrote:
>
>
>>Soak in boiling water for about 20 minutes. Remove the stem and
>
> seeds (gloves?)
>
>>put into a blender with some of the liquid and blend.
>>
>>That's all there is to it.
>
>
> Thanks, the boiling water made all the difference. Last time I soaked
> it at room temp and it wouldn't soften.
>

Soaking in hot water works fine for softening chipotle chiles
for making chipotles en adobo...

http://home.pacbell.net/macknet/salsas.html

If you want to grind the chiles or coarsely crushed them for
dry use, toast them on a hot comal.

Rich

On Fri, 29 Apr 2005 17:21:05 GMT, "Dimitri" >
wrote:

>
>"Dawn" > wrote in message
roups.com...
>>
>> Dimitri wrote:
>>> >
>>
>>> Soak in boiling water for about 20 minutes. Remove the stem and
>> seeds (gloves?)
>>> put into a blender with some of the liquid and blend.
>>>
>>> That's all there is to it.
>>
>> Thanks, the boiling water made all the difference. Last time I soaked
>> it at room temp and it wouldn't soften.
>>
>> Removed the stem and pureed the pepper in some water, ended up with
>> about half a cup of slush. Tasted it before adding it, to see how hot
>> it was going to be and it had absolutely no flavor. No pepper, no heat,
>> nothing. There was a strong smoke smell, but after mixing it with two
>> pounds of meat you couldn't tell. What a disappointment.
>>
>>
>> Dawn
>
>Bummer - On the other hand I had some home made (Smoked) chipotles (BTW they are
>just jalapenos) from a friend in New Mexico that were almost inedible.
>
>Dimitri
>
I haven't used chipotles much so I'm curious as to why they were
inedible? Also, is it common that the same type of peppers vary so
much from one to the other? Must one always taste the pepper to verify
if's flavor before using it? If so, I guess it would be necessary to
buy in bulk in case of a flavorless chile.

Ginny

I made pork mole last night in the crockpot. I used an 8 oz jar of boughten
mole paste, along with plantains, onions, garlic, carrots, oregano, cumin,
and a pork shoulder roast. Since the paste was not very hot, I ground up a
few chipotles to give it some character. It came out just great.

Cuisinart makes (or used to make, mine is at least 10 years old) a
grinder/chopper called a "Miniprep" that I highly recommend. It makes short
work of tasks like grinding chipoltes, mincing garlic and ginger for Chinese
dishes, and cracking peppercorns and the like.

"Dawn" > wrote in message
oups.com...
>
> Rodney Myrvaagnes wrote:
>> >
>> I have been able to soften them. I think you can chop it dry in the
>> food processor.
>
> The one I got just bounces around on top of the blades. :/ I couldn't
> get a knife through it.
>
>
> Dawn
>

On Sat, 30 Apr 2005 06:40:57 -0700, Ginny Sher >
wrote:


>>
>I haven't used chipotles much so I'm curious as to why they were
>inedible? Also, is it common that the same type of peppers vary so
>much from one to the other? Must one always taste the pepper to verify
>if's flavor before using it? If so, I guess it would be necessary to
>buy in bulk in case of a flavorless chile.
>
Chipotles are made from jalapenos, which nowadays are the most
variable/inconsistent variety there is as far as I can tell. I have
had fresh ones that were practically sweet peppers and some that were
as hot as serranos.

You might better try a jar of chipotles en adobo, where the individual
peppers have had a chance to average out. The dried chipotles I have
had (not a huge number) have all been in a reasonable range.



Rodney Myrvaagnes NYC J36 Gjo/a


"Wanting to meet a writer because you like his work is like wanting to meet a duck because you like pate."
Margaret Atwood

In article >,
Lou > wrote:
>If you like the smoky flavor of chipotles, I wonder why you bother
>with the dried ones. I buy the chipotles en adobo in cans and puree
>the whole can, seeds and all in a blender and use it as seasoning
>hot sauce for cooking. A couple teaspoons will kick butt.

I've tried the canned ones, but I don't care for the adobo sauce.

I buy powdered chipotle in bulk from some place in
New Mexico off the Internet. This is great stuff...
I have a shaker of it at work, and I use it a lot.

It's fantastic in chili.

--
Mad Science means never having to say | Mike Van Pelt
"What's the worst thing that could happen?" | mvp at calweb.com
-- Kevyn, http://schlockmercenary.com | KE6BVH

"Dawn" > wrote in message
oups.com...
>
> Rodney Myrvaagnes wrote:
> > >
> > I have been able to soften them. I think you can chop it dry in the
> > food processor.
>
> The one I got just bounces around on top of the blades. :/ I couldn't
> get a knife through it.

You certain you didn't accidentally pick up a fake display one?!? ',;~}~



Shaun aRe