Chilebrown at home

Thursday, October 20, 2011


Browsing through the cupboard, some home smoked chipotles were found. Chipotles are red ripe jalapenos that have been smoked and then dried. This chile is very complex in the taste, heat and flavor department. We are going to combine this with some caramelized onions and a kiss of garlic. It will be sweetened with some agave nectar and pureed in the blender.


  • 1 1/2 ounce of chipotle peppers, stems removed

  • 1 onion chopped fine

  • 1/4 cup agave nectar

  • 1/4 cup cider vinegar

  • 1 tsp salt

  • 2 cloves garlic chopped fine

    1. Place the peppers in a hot cast iron skillet and cook for 10 minutes or until they just begin to blister. Place in blender. Let the skillet cool slightly and add 1 tablespoon of oil. Add the onions and cook 10 minutes or until lightly caramelized. Place all ingredients in blender and puree. You may have to add a little water to achieve desired consistency.

      There are a lot of levels of flavor going on in this salsa. Sweetness from the caramelized onions and agave nectar combine to tame the heat of the jalapenos. The vinegar adds a touch of freshness. There is a smoke component from the chipotles. This all adds up to one flavorful sauce. This tasted great just on tortilla chip. I bet this would be most excellent on some grilled chicken. I should browse through the cupboard more often.


      Lea Ann said...

      I think this sounds really good. I'm a salsa making fool these days, trying to use up tomatoes from the garden.

      Zoomie said...

      Yes to the grilled chicken. Go for it.

      cookiecrumb said...

      How much agave syrup? One cup sounds like too much.

      You rock, my brother.

      Greg said...

      House smoked peppers. Rock star!

      Chilebrown said...

      LeeAnn, you cannot beat fresh salsa from the garden. I will take fresh tomatoes and throw in couple of chipotles sometimes for a quick salsa.

      Zoomie, I have to make another batch to try it on the chicken.

      cookiecrumb, Thanks, the editor has been fired. It should be 1/4 cup. Agave syrup is very sweet but needed to tame the fire of the chipotle.

      Greg, I do a batch every other year. They freeze very well.

      Chris said...

      I have a batch of dried chipotle that have been sitting dormant for a while, this is a good use for them. I like agave so much better than honey now. The amber style is my favorite.