- 8 cloves minced garlic
- 6 T minced shallots
- 2 T olive oil
- 2 cups water
- 7 T tomato paste
- 9 T apple cider vinegar
- 3 t cumin
- 3 t oregano
- 3 pinch cloves
- 3/2 t cinamon
- 6 t chipotle oil
- Salt and pepper to taste
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This blog has my original recipes that I developed while learning to be a gourmet chef, influenced heavily by a desire to achieve the healthiest, happiest, simplest lifestyle possible. I drew heavily from Cordain's research into ancestral dietary trends, sound advice from nutritional experts, and great tasting foods from all over the world. This blog is no longer active, but I leave the recipes up for you all to learn from, as I learned by creating them. Bon appetite!
That was the best chicken I ever had !
ReplyDeleteI never met a 1 flipper.....
ReplyDeletewhere does one acquire chipotle oil?
ReplyDeleteHey Troy, you can do one of three things: purchase something pre-made paying close attention to amount of chemicals in it, or you can make it a couple of different ways.
ReplyDeleteHere's how you make it: go to that section of the grocery store where the dried Mexican spices are and try to find dried chipotle peppers, place them in oil (canola or otherwise) and heat to about 180F for ten minutes, and then let steep for as long as you want. The longer you steep/ the more chilies you use, the stronger it gets.
A third alternative would be to take regular chili oil and then supplement it with dried ground chipotle/ regular chili powder as needed.
thanks. i figured it was home-rolled since i couldn't find it anywhere. i used some chipotle tabasco but i think the oil is the ticket there.
ReplyDelete