jjsooner73
06-07-2002, 05:25 PM
This is from the current edition of Chile Pepper Magazine (http://www.chilepepper.com) and is a recipe of Bill Wavrin, Executive Chef of Rancho La Puerta.
Yield: 10 Servings
Covered, this will keep in the fridge for a couple of weeks.
1 chipotle pepper, stemmed
1 tsp olive oil
2 shallots, minced
2 cloves garlic, minced
1 scallion, chopped
2 TBSP fresh cilantro
1 TBSP fresh oregano
1/4 cup white wine vinegar
1/4 cup freshly squeezed lime juice
1/2 cup nonfat yogurt
sea salt, to taste
Directions:
1. Cook chile in a saute pan with oil over medium heat until roasty brown, then mince very finely.
2. Add it back to the saute pan and mix it with the oil, then scrape with a spatula into a blender.
3. Place remaining ingredients into the blender or food processor and puree, 15-20 seconds.
4. Taste, season and let marry 15-20 minutes prior to serving.
************************************************** ***
What I did differently
1. Used a canned chipotle chile--actually used 2 :D
2. Used 4 cloves of garlic
3. Didn't have white wine vinegar, so used cider vinegar, but only about 1/8 cup.
4. Added more yogurt after tasting.
5. Used dried Mexican Oregano (Penzey's).
6. Added about 4 TBSP cilantro
7. It didn't need any salt, IMO.
This is very tasty--it has quite a kick and seems very versatile, plus healthy!
I'm about to kill the healthiness by grilling some cheese stuffed, bacon wrapped peppers. Oh well, moderation, ya know? :)
Yield: 10 Servings
Covered, this will keep in the fridge for a couple of weeks.
1 chipotle pepper, stemmed
1 tsp olive oil
2 shallots, minced
2 cloves garlic, minced
1 scallion, chopped
2 TBSP fresh cilantro
1 TBSP fresh oregano
1/4 cup white wine vinegar
1/4 cup freshly squeezed lime juice
1/2 cup nonfat yogurt
sea salt, to taste
Directions:
1. Cook chile in a saute pan with oil over medium heat until roasty brown, then mince very finely.
2. Add it back to the saute pan and mix it with the oil, then scrape with a spatula into a blender.
3. Place remaining ingredients into the blender or food processor and puree, 15-20 seconds.
4. Taste, season and let marry 15-20 minutes prior to serving.
************************************************** ***
What I did differently
1. Used a canned chipotle chile--actually used 2 :D
2. Used 4 cloves of garlic
3. Didn't have white wine vinegar, so used cider vinegar, but only about 1/8 cup.
4. Added more yogurt after tasting.
5. Used dried Mexican Oregano (Penzey's).
6. Added about 4 TBSP cilantro
7. It didn't need any salt, IMO.
This is very tasty--it has quite a kick and seems very versatile, plus healthy!
I'm about to kill the healthiness by grilling some cheese stuffed, bacon wrapped peppers. Oh well, moderation, ya know? :)