Chipotle Dilemma!

[Jewel]

I've just started cooking more with Chipotle Peppers and I LOVE them. Problem is, every single time I use them I have to seed and mince them. Seeding doesn't seem to be a big deal, but mincing has become a chore and I don't want it to be! I have two cutting boards, both a poly-plastic type that I love. Each time I've minced the chipotles, I am left with a deep orange stain from the adobo sauce that I have trouble even bleaching off! I can't cut on marble boards, I've tried it. I've tried cutting these little guys on a plate instead of a board, but I can't get the traction I need! I'm getting ready to make a Chipotle Steak Marinade for New York Steaks I'm grilling tonight, but I'd love to try to find a way to mince them without staining my cutting boards! http://www.cookinglight.com/bbs/rolleyes.gif I may end up pureeing this marinade mixture in my blender, but that won't help me next time!

I've tried cooking spray on the cutting board and it didn't work either. I don't want to rinse the pepper since I'd be rinsing off that precious Adobo sauce, so what's my option? Any advice from you Chipotle Addicts?

[Ohioan]

Have you tried spreading some wax paper under the peppers? A sharp knife won't tear through the paper, and the waxed surface should protect your cutting board -- as well as your knife.

I'm just guessing, mind you, never having tried this with chipotle peppers. But I do use the waxed paper for other messy/staining cutting tasks such as beets, and it seems to work well.

Cheers,
Phoebe

[maizeyoats]

Jewel,

Should you be cooking already? You should take more down time and forget about choping your chipotles.

[valchemist]

Jewel,

I am afraid I have no answer. I have experienced the exact same problems as those you describe. Last time I had to dice chipotles, I decided that in the future I would probably end up pureeing them in my B&D mini chopper as opposed to chopping them.

So I am interested to hear more responses. Phoebe's idea might work, but there is still the traction problem.

Valerie

[Grace]

I don't bother seeding mine, and I just chop them up on my wooden cutting board. Any stains wear away over time, and truth be told, I could care less if it's stained or not - I don't leave it out on display, so it doesn't make the kitchen ugly to have a stained cutting board lying about. Anyhow, try wood instead of plastic....maybe get just a very small one just for your chipotles! http://www.cookinglight.com/bbs/biggrin.gif

Oh, and I say, if you feel up to working in the kitchen, go for it! Moving around and doing things you enjoy are the best things to speed recovery! I truly wish you the speediest of recoveries!

[KitchenWitch]

I put a damp paper towel on top of cutting board (for traction) and mince the peppers on a good paper plate. No stains and can just throw the plate away and use the board with no cleanup in between.

[BosunsWife]

I also have also gotten the stain from the chipotle peppers on my poly type cutting boards. Washing in the sink doesn't do it, BUT I have gotten the stain off by running them through the dishwasher. I run all my poly type cutting boards through the dishwasher every time I run it to whether they are dirty or not so that they get a really good hot wash.

[sneezles]

OK, I write this as the season finale for Roswell (no comment please) airs. I use a plastic board that has a lip on it (sort of opaque in color) never had a stain and don't seed because I like the fire!...ship is sailing!

[Jewel]

Originally posted by maizeyoats:
Jewel,

Should you be cooking already? You should take more down time and forget about choping your chipotles.

Maizeyoats, you are such a MOM!! http://www.cookinglight.com/bbs/tongue.gif I'm fine, thanks for worrying about me. My parents left yesterday, and I went to the doctor today on my own. I'm walking, driving, cooking, typing, and generally doing most everything I was doing before surgery except heavy lifting (nothing over 10 lbs) and bending. Frankly, if something falls to the floor its staying there until DH gets home. Naturally, the dogs love it when I'm chopping stuff. If I drop it, they are my cleanup crew! Found out the Husky likes celery... http://www.cookinglight.com/bbs/biggrin.gif

Thanks for all the tips on the Chipotle stains. I didn't think I'd be the only one affected by this! Tonight I did make this marinade in the blender, but I still had to seed the peppers. I sprayed a GOOD quality cooking spray on my cutting board first (other time I tried this I was using el-Cheapo) and then spread out my peppers. No stain left at all! BTW the marinade was really good. Just in case anyone wants to try this...

Chipotle Steak Marinade

Juice of one lime (approx 1/2 cup)
3-4 Chipotle Chiles, seeded
2 TBS Adobo Sauce from can
1 TBS minced garlic (approx 4-6 cloves)
1 tsp dried oregano
1 tsp cumin

Put all ingredients in blender or food processer and pulse until smooth. Pierce steaks, place steaks in heavy duty Ziploc Bag and pour marinade over meat, turning bag to coat. Marinate for 2-3 hours, then grill.
*********

I used New York Steaks, and they were wonderful! http://www.cookinglight.com/bbs/biggrin.gif

[valchemist]

Maizeyoats, you are such a MOM!!

Oh, you noticed, Jewel?

I am one of four kids. Maizeyoats and Dad were busy between 1966 and 1971. The four "kids" are now between the ages of 30 and 35.

Thanks for posting your recipe. Looks great (and easy). Also, thanks for strating this post. There are some good ideas here!

Val

[donleyk]

I have those (cursed) little dishes (I call mine monkey dishes) and I throw my chipotles in there and use my kitchen shears and cut them up. I, too, don't seed mine.

[olive101]

I have a black cutting board!!!

[karole]

i use poly==it loks terrible---but i just wash & next time i look it has gone away. use a little board & put in dish washher.

[Wendy w]

Jewel,

I have had the same problem. One of the things that works for me is using lemon juice and baking soda as it bleaches the stains. I'm happy to hear that you are doing well and the steak marinade looks wonderful. My chipotle loving BF will thank you too!

[Terrytx]

I don't seed them either. I use a mini-chopper, drain the whole can into and puree. I drop by 1 tablespoonfuls on a cookie sheet and then freeze them. After they are frozen, I keep them in the freezer in a plastic zip-top bag. One 1 tablespoon blop equals 2 peppers.

[Jewel]

Terry, what a wonderful idea! I am always worried about the extra peppers that I store in the fridge, and you've given me a way to keep them! Do you freeze the Adobo sauce separately? How would you measure 'sauce from the can' if you've pureed the whole thing together...just curious! thanks again! http://www.cookinglight.com/bbs/biggrin.gif

[Terrytx]

Jewel, I just dump the whole thing in the chopper, sauce and peppers together. In your recipe it says 3-4 peppers and 2 tbl. sauce, I would (should I say will) use 2 "blops" which equals about the same thing. Taste the recipe you are using them in and add more if you think it needs it.

I am planning on using the recipe you posted on Memorial day on a large pork loin I have in the freezer. I am going to cut it like CL suggested for the Jerked Pork tenderloin from the May issue, to get the most coverage of the flavors.

[cchhbb]

Thanks for all the great info. I've just discovered Chipolte's and was leary of making things because what do you do with the extras. Thanks Terry for the hits. I have some extra ice cube trays that I am going to put into use.