Search Results for chipotle

Thursday Recipe Exchange: Chipotles in Adobo Sauce

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JeffreyW uses his chipotles in adobo sauce for breakfast.

It seems that JeffreyW and I both have a fondness for chipotles. I hadn’t realized it until I decided to feature his recipe for homemade chipotles in adobo sauce. There were four pages of recipes that included them in some way or another. They can all be found here.

I was thrilled when JeffreyW put together a batch of chipotles in adobo sauce, using jalapenos from his summer garden. I learned a lot from his post. I’m going to direct you to the entire thing instead of just reposting his recipe because he does a terrific explanation of the whole process. So before you try any of tonight’s other recipes, you might want to start with JeffreyW’s recipe (found here).

Once you’ve got your chipotles and sauce all prepped (or bought), you can try them in any of the following:

My absolute favorite is Chipotle Macaroni and Cheese with Bacon (recipe here). A great way to kick up a comfort food.

The spicy sauce is great in combination with fruits. When strawberries were in season I spiced up someone else’s recipe for Chicken in Strawberry Sauce with some chipotles in adobo sauce for a real treat (recipe here).

And from the photo at top, JeffreyW uses it to spice up his breakfast (recipe here).

So are you a fan of chipotles in adobo sauce? Have a favorite way to use them? If you haven’t tried them, are they something you might try now that we’ve wowed you with their many uses?

Finally, tonight’s featured recipe:

I had canned a big batch of apple butter a while back and one night I was wondering what to do with it besides spread it on bread. I had been thinking that it would be good with chicken or pork and eventually decided that barbecue chicken thighs would be where I would start. Then I decided to heat it up.  A spicy, smoky mix of apple butter, chipotles in adobo sauce and a touch of spices made the perfect sauce:

BBQ Thighs Final

Chipotle-Apple Butter Barbecue Chicken

I decided that bone-in, skin on thighs would work best.

  • 8 chicken thighs
  • Salt & Pepper
  • 1 tsp crushed garlic

————

  • 1 cup apple butter
  • 1/2 yellow onion
  • 2 tbsp chipotle peppers in adobo sauce (to start, add more as desired)
  • 2 tsp crushed garlic
  • 1/4 tsp salt

Season thighs with 1 tsp crushed garlic, salt and pepper. Let sit for 5-10 minutes while oven or grill preheats to 375 degrees. Bake or grill chicken for 15 minutes. Meanwhile in a blender or food processor, blend together remaining ingredients until smooth. Brush on chicken thighs thickly at the 15 minute mark and add more every 5 minutes until chicken reaches 165 degrees internal temperature (usually 10-15 minutes for a total cooking time of 25 to 30 minutes). Serve with lots of napkins.

Chipotles in Adobo Sauce

I think I mentioned a while back that Mrs J wanted me to pick all the jalapenos on the bushes growing in containers out in the patio garden.  I picked a couple of dozen that were still hanging in there this late in the season.  I have plenty of them pickled so it was either freeze or dry them and I decided to try my hand at smoking them as they dried in my smoker rig.  Worked like a charm! Dried and smoked jalapenos are also known as chipotles and I’m sure you’ve heard of chipotles in adobo sauce.  I thought it would be fun to make that myself.  I wasn’t too sure about the adobo sauce but teh Google found a nice description complete with recipes.  There was a quick recipe for the chipotles and one a little more involved for an adobo sauce:

“…begin with eight dried guajillo chiles and eight dried ancho chiles with the tops and seeds removed. Fry them in hot oil for about ten seconds per side, then boil them in 12 cups of water and a half cup of white vinegar. Leave them to soak in the pot overnight.

The next day, remove the chiles and discard the soaking solution. Puree the chiles in a blender with a bit of chicken or beef broth, depending on the meat you are using. Next, sauté one onion and six cloves of garlic, diced, in a large saucepan. Add the chile paste, two cups of broth, one teaspoon each of black pepper and cumin, one half teaspoon cinnamon, one quarter teaspoon salt, one tablespoon oregano, a quarter cup each of vinegar and lemon juice, three quarters of a cup orange juice, and two tablespoons tomato paste.  Cook the entire mixture for about half an hour, or until it is as thick as you would like it.”

I snipped the stems from my chipotles and cooked them with the adobo sauce.  I didn’t have any orange juice so I used apple cider, and subbed lime juice for the lemon juice.  It really did end up just about the same as the canned item you can find in most any store these days.  I’m looking forward to using these in my next Tex-Mex dish.

Thursday Recipe Exchange: Chipotle Macaroni Salad

Photo by JeffreyW

EDIT: Just realized the tomatoes were omitted from the ingredient list. Corrected now.

What a week. The Colorado wildfires became personal again, as my office was smack in the middle of an evacuation zone. The authorities never had to make it mandatory and as I write this, that fire is well contained.  Add to that, one of the guys I work with was in a horrible motorcycle accident at the beginning of the week and that shook us all up. I was ready for the week to be over sometime around Tuesday night, so I’m grateful it’s Thursday and the weekend is within sprinting distance. Even happier that Independence Day is around the corner

Since I love July 4th, I have quite a few recipes that celebrate it with great picnic foods. All 21 of them can be found at this link.  There is quite a variety: fancy appetizers; cold salads; grilling ideas; fun desserts; and even cold drinks. There is also an entire post of potato salad recipes from Balloon-Juicers.

I really like tonight’s featured recipe. It was a huge hit last year at the July 4th picnic. I’m actually making it right now for a going away party, that’s how it became tonight’s recipe.

All right, now it’s your turn, what are your favorite foods on July 4th? Are you all-American with burgers and dogs or something more sophisticated? Share your favorites in the comments and we can all argue about it, good-naturedly of course.

Tonight’s featured recipe:

Chipotle Macaroni Salad

Chipotle Mayonnaise:

  • 1 cup mayonnaise
  • 2 chipotles in adobo sauce, chopped
  • 1 tablespoon adobo sauce
  • 1 tbsp limejuice

Mix together ingredients and set aside while macaroni cooks.

Macaroni Salad:

  • 1 lb elbow macaroni
  • 1/2 tsp garlic powder
  • 1 stalk celery, minced
  • 4 green onions, chopped
  • 1 tbsp lemon juice
  • 2 tbsp minced parsley
  • 2 large tomatoes, chopped (or equivalent)
  • 8 oz cubed sharp cheddar cheese
  • 4 thick cut bacon strips, cooked and crumbled (optional)
  • 1 cup chipotle mayonnaise
  • Salt and freshly ground black pepper

Bring water to a boil, add 1 tsp salt and macaroni. Cook until al dente (firm to tooth). Immediately drain and rinse with cold water to stop the cooking process. Do not drain well, allow macaroni to stay wet, remove to bowl. Immediately add garlic, celery, onion, parsley and lemon juice and let sit for 5 minutes. Stir in cheddar cheese, tomatoes, bacon and chipotle mayonnaise. Salt and pepper to taste. Allow to chill 15 – 30 minutes. Serves 8-10.

Just a note: There will be no recipe exchange next Thursday, we’ll pick up again on July 12th.

Chipotle-Apple Barbecue Chicken

I don’t know if you heard, but I have a bit of Apple Butter at my house.  The other day I was wondering what I could do with it besides cover slice after slice of bread with it (not that there is anything wrong with THAT!).  I had been thinking that it would be good with chicken or pork and eventually decided that barbecue chicken thighs would be where I started.  A spicy, smoky mix of apple butter, chipolte peppers in adobo sauce and a touch of spices made the perfect sauce:

I decided that bone-in, skin on thighs would work best.  Serve with corn on the cob and marinated green beans for a complete meal.

Chipolte-Apple Butter Barbecue Chicken

  • 8 chicken thighs
  • Salt & Pepper
  • 1 tsp crushed garlic

————

  • 1 cup apple butter
  • 1/2 yellow onion
  • 2 tbsp chipotle peppers in adobo sauce (to start, add more as desired)
  • 2 tsp crushed garlic
  • 1/4 tsp salt

Season thighs with 1 tsp crushed garlic,  salt and pepper. Let sit for 5-10 minutes while oven or grill preheats to 375 degrees. Bake or grill chicken for 15 minutes. Meanwhile in a blender or food processor, blend together remaining ingredients until smooth. Brush on chicken thighs thickly at the 15 minute mark and add more every 5 minutes until chicken reaches 165 degrees internal temperature (usually 10-15 minutes for a total cooking time of 25 to 30 minutes). Serve with lots of napkins.

Macaroni Salad with Sharp Cheddar Cheese and Chipotle Mayonnaise: UPDATED

UPDATED:  Now with bacon.  Friend of blog reminded me I was going to add bacon to this recipe (though he suggested Pancetta).  See updated recipe below.

This is what I’m taking to the 4th of July picnic. (Photos to follow). What are you cooking this holiday weekend?

Macaroni Salad with Sharp Cheddar Cheese and Chipotle Mayonnaise

Chipotle Mayonnaise:

  • 1 cup mayonnaise
  • 2 chipotles in adobo sauce, chopped
  • 1 tablespoon adobo sauce
  • 1 tbsp limejuice

While macaroni is cooking, mix together ingredients.

Macaroni Salad:

  • 1 lb elbow macaroni
  • 1/2 tsp garlic powder
  • 1 stalk celery, minced
  • 4 green onions, chopped
  • 1 tbsp lemon juice
  • 2 tbsp minced parsley
  • 8 oz cubed sharp cheddar cheese
  • 4 thick cut bacon strips, cooked and crumbled.
  • 1 cup chipotle mayonnaise
  • Salt and freshly ground black pepper

Bring water to a boil, add 1 tsp salt and macaroni. Cook until al dente, (firm to tooth). Immediately drain and rinse with cold water to stop the cooking process. Do not drain well, allow macaroni to stay wet, remove to bowl. Immediately add garlic, celery, onion, parsley and lemon juice and let sit for 5 minutes. Stir in cheddar cheese, bacon and chipotle mayonnaise. Salt and pepper to taste. Allow to chill 15 – 30 minutes. Serves 8-10.

Friday Recipe Exchange: 4th of July Cookout Ideas

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Since the 4th of July is barreling toward us, I thought I should get some ideas together. This is absolutely my favorite holiday. Food, fireworks and friends, what could be better?  So let’s jump  right into the food portion of our festivities.

These are quick and easy ribs if you don’t want to do the smoke for the whole day style, the citrus glaze is the star of this recipe: Baby Back Ribs with Citrus Glaze (recipe here).

Buttermilk Pie (click here) will get all the ooo’s and aaahhh’s, until the fireworks anyway. As pretty as it is tasty.

JeffreyW makes a Classic Orange/Lemon Shakeup (pictured above and recipe here)

And for a different take on cucumber salad, how about Minted Cucumbers, (recipe here).

Hopefully that will give you some ideas for your own July 4th celebration. What’s on your menu for this weekend and for the holiday? What are your favorite recipes for the celebration? We always have to leave room for the funnel cake at the fireworks. Hit the comments to share your recipes and what you like to do on the 4th.

Tonight’s featured recipe is one I made a few years ago on a whim, inspired by a recipe I didn’t follow for various reasons, and I get requests for it every July 4th now. Because it’s a kabob style, it’s a bit labor intensive, but you can prepare all of it the day before. If you want your chicken even drunker, you can soak it in the extra bourbon overnight.

Drunken Chicken 1

Grilled Bourbon Chicken Appetizers

12  servings

  • 1- 1/2 lbs boneless skinless chicken breasts
  • 3/4 cup firmly packed brown sugar
  •  1/4 cup chopped Chipotle peppers in adobo sauce
  •  1/4 tsp cayenne pepper
  • Bourbon whisky (how much you use and what you do with the leftover is between you and your bottle)
  • 8 oz pineapple chunks
  • 12 strips of sliced bacon (should be a pound)
  • 12 short wooden skewers, soaked in water for 30 minutes before assembling and grilling*

Cut chicken breasts into 1-inch x 2-inch cubes, you should have 36 pieces (you can soak in bourbon if you like)

Mix together Chipotle peppers, brown sugar, cayenne pepper and add enough whisky and pineapple juice to make a thick sauce. Cover chicken cubes on all side with sauce and let marinate for at least 1 hour.

To assemble: Start with a pineapple chunk, add one end of full bacon strip, add chicken cube, then wrap bacon around the top of the cube and skewer, add another cube of chicken, wrap bacon around the bottom of that piece of chicken, then skewer, add a third and repeat with the bacon strip, you’re creating a ribbon with the bacon. Finish with a pineapple chunk.

(And I wish I had a photo of that step for you, but we got so busy doing them, I forgot to get the camera out. When I make them this year, I’ll remember, promise. I barely got a finished picture, had to grab someone’s plate before they started munching).

Grill over medium high heat (if using coals, start over hot coals, then move away from direct heat for the remainder of cooking time), turning frequently. Cook until chicken is 160-165 degrees. Shouldn’t take more than 10-15 minutes, don’t overcook or you’ll have dry, rubbery appetizers. Serve hot.

*please don’t forget this step or all you’ll have for appetizers is flaming skewers.

That’s it for this week. There won’t be a recipe exchange next week. And if you missed it, this week’s complete dinner menu and shop list is Pork Stir-fry and Tangy Lemon Pie (click here).  Have a safe and happy 4th! – TaMara

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Friday Recipe Exchange: Summer Salads

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JeffreyW makes an easy pasta salad. Just toss garden veggies and pasta with a little olive oi, vinegar and herbs. Dinner’s done.

In my email this morning there was a nice recipe for pasta salad and suddenly I had a craving for a veggie filled summer pasta salad. Pasta salads can be served cold, warm or hot, depending on what you’re looking for and what style of ingredients are added. The featured recipe tonight is a warm pasta salad using garden fresh vegetables and melted cheese.

This appealed to me because one of my clients has given me a big hunk of the most amazing cheese. I have no idea what it is, except it’s clearly a very sharp white cheddar in a black rind. It’s a creamy and salty, best I’ve ever had and goes great with apples and strawberries. It melts beautifully and crumbles like feta on salads. I’ll be sad when it’s gone. But…

I live within walking distance of a great cheese shop, it has an entire room that is basically a walk-in refrigerator. They even lend you jackets to wear while shopping. It’s fun to stop by there on a hot summer day and spend a half hour in the fridge and sample cheese from around the world and from local farms. I think I’ll see if they can help me identify or duplicate the cheese. Side note: I’ll miss everything that is within walking distance when I move. Right now I live near downtown and can walk to bank, post office and any number of great restaurants. But it’s the trade off for more space and a functional bike path.

On to the recipes.

First up, Chipotle Macaroni Salad (recipe here), which takes cold pasta salad up a notch and has become my go-to cookout salad.

One of the keys when making a good cold pasta salad is to cook the pasta al dente, drain, rinse with cold water to stop the cooking process and then drain again, but let the pasta stay wet. This allows the pasta to absorb whatever flavors are added, but not absorb all the moisture from the dressing. Don’t toss with dressing until just before serving. Taking these steps will keep the salad moist and flavorful, avoiding the mushy pasta, dry salad problem that makes many pasta salads unappetizing.

Not excited about pasta? How about a nice Italian Lentil Salad (here) or a tangy Apple Salad (here).

What’s on your menu for the first day of summer? Have any favorite salad recipes (pasta or otherwise)? I am crazy about salads, so would love to have a few new varitions to add to my recipe box.

Tonight’s featured recipe is adapted from an American Test Kitchen recipe. I’d link to the original, but it’s behind a firewall. Sorry for that.

Summer Vegetable Pasta

The beauty of this recipe is you can substitute whatever vegetables are fresh and available.

  • 12 oz of favorite pasta (penne, large shells, rotelle, etc)
  • 1 tbsp olive oil
  • 1/2 small yellow onion, diced
  • 1 to 3 tsp crushed garlic (depending on your preference)
  • 2 small zucchini, halved lengthwise and sliced 1/4 inch thick
  • 1 small summer squash, halved lengthwise and sliced 1/4 inch thick
  • 5 ounce package Garlic & Herb Boursin cheese – or any creamy cheese, flavored or you can add your own fresh herbs to it instead –  I actually used the cheddar mentioned above because it melts so well,  and is really creamy, not like typical cheddar.
  • 2 cups cherry tomatoes, halved (more as desired)
  • Salt and pepper to taste
  • Fresh basil, chopped
  • Parmesan cheese as garnish

Dutch oven or large saucepan

Bring 4 quarts water to boil in Dutch oven. Add pasta to the boiling water and cook until al dente (this is a still chewy texture). Reserve 3/4 cup pasta cooking water and drain pasta (the easiest way to do this is to ladle pasta water into a measuring cup and then drain the remaining water).

Wipe out the pan, add oil and heat  over medium-high heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook about 30 seconds. Add zucchini, summer squash, and ¼ cup reserved pasta water and cook, covered, until vegetables are tender, about 6 minutes. Stir in cooked pasta, and cheese, remaining 1/2 cup pasta water, tomatoes and basil until pasta is heated through.

Season with salt and pepper to taste.  Serve with grated Parmesan. Serves 4.

Have a great weekend – TaMara

 

Men Who Cook: Joseph Noble’s Pork Enchiladas

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Photo by JeffreyW

Joseph posted this recipe link at my request over at Balloon-Juice during one of the recipe threads (Friday Recipe Exchange is cross posted there each week). I thought while I was away, guest recipes would be a great way to fill the void. :-D

These sound amazing.

From Joseph:

Joseph’s Savory Chipotle Pork Enchiladas

If you need a little wapow in your life, here’s one way to do it. These enchiladas are savory to the nth degree, which makes them one of my favorite recipes I’ve ever made. I suggest serving with white rice seasoned with some lime juice and chopped cilantro.

First, you need to caramelize an onion. Chop it up roughly, and saute it in some olive oil for at least 30 minutes. Keep stirring it!

While that’s happening, make some enchilada sauce. Don’t open a can! Here’s the recipe for that:

Red Enchilada Sauce

  • 4 Tbsp. vegetable or canola oil
  • 4 Tbsp. flour
  • 8 Tbsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. cumin
  • 1/2 tsp. oregano
  • 4 cups chicken broth

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the chicken broth, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

I use dark chili powder, so my sauce came out really brown. I imagine using bright red chili powder will make it redder. But it doesn’t matter. This enchilada sauce is so good and easy, you’ll never buy it at the store again.

That’s actually a double batch, which is what I needed for all the enchiladas I was making. If you want to cut down the size of the recipe, just cut it in half. But this sauce stores well in the refrigerator, is all I’m saying.

Now you need to get the filling together. I based this on Emeril’s recipe at Food Network, but he had a sour cream sauce and used green chilies.

  • 2 pounds roast pork
  • Caramelized onion
  • 1/3 can of chipotle peppers in adobo sauce
  • 1/2 pound Mexican cheese blend

This is the easy part. Mix that all together. I chopped up the roast pork and then minced up the chipotle peppers. You can find these little cans in the Mexican food section of your supermarket. If you can’t, move to a town where you can! Kidding – I’ll send you some because they’re little.

Now to build the enchiladas. Wait! Put the rice on to cook first, then you can start this.

  1. Corn tortillas
  2. Pork enchilada filling from above
  3. Enchilada sauce from above
  4. 1/2 pound Mexican cheese blend.

Heat the oven to 450. Get you some baking pans to cook enchiladas in. I used 2 square Pyrex pans and one cake pan and got 22 enchiladas out of them. But use what size you have handy. Spray some Pam in the bottoms for easy cleaning later.

Now ladle some sauce in the bottom of the pans to cover. Take a corn tortilla and put 1/4 cup filling on it. Roll it up tight and lay in the pan seam side down. Keep doing that until you run out of filling.

Then ladle the rest of the sauce over the enchiladas. Use a spoon to make sure sauce has hit every square millimeter of tortilla. Then sprinkle the cheese over the enchiladas and cover it with foil.

Bake in a 450 degree oven for 15 minutes. Then remove the foil and bake for 10 minutes more.

And it’s done! I got 22 enchiladas out of it and I was proud of myself for stopping after eating four. Now I have 18 to eat through the rest of the week. And I mean it when I say they are savory. They are power-packed – very rich and zingy!

Oh, you want nutritional information? OK…

Nutrition Facts

  • Serving Size 1 enchilada (5.4oz)
  • Calories from Fat 120
  • Calories 256
  • Total Fat 13g
  • Saturated Fat 5g
  • Cholesterol 42mg
  • Sodium 1000mg
  • Potassium 300mg
  • Total Carbohydrate 16g
  • Dietary Fiber 3g
  • Sugars 1g
  • Protein 18g

That sodium number is high! I used no salt added chicken broth for the enchilada sauce, so mine were actually a lot lower than that. But if you use regular chicken broth, that’s pretty much what they will be.

Thanks Joseph, feel free to share recipes anytime! – TaMara

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Friday Recipe Exchange: Special Sauces

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I kind of knew when I saw JeffreyW’s Fish Taco post this week that I wanted to showcase it tonight. But I wasn’t sure what else I should feature. Then it hit, JeffreyW has a plethora of sauce recipes. I went looking to see which ones I could use. There were 39 pages of sauces on the blog, most of them his. I got two pages in and I had more than enough for tonight. I did sneak two of mine in, neither of which are really mine.

The sauce I get the most requests for is Michael Nightingale’s Piri Piri sauce, recipe here.

And then I decided this would be a nice one, Chicken in Strawberry Adobo Sauce, recipe here.

All the rest are JeffreyW. Here are his homemade versions of:  Chipotles in Adobo Sauce (click here), Mornay Sauce (click here), Ancho Sauce (click here) and finally he replicates a local BBQ Sauce (click here).

That’s just a taste of what he’s done over the years.  We’ll probably revisit this subject at some point. What’s cooking in your kitchen this weekend? How about sauce recipes, do you have any old family favorites you’d like to share? Before it was widely available, everyone in my family had a Dorothy Lynch dressing recipe in their box. Hit the comments and get to sharing all your recipes.

Finally, tonight’s featured recipe from JeffreyW:

Belizean Style Habanero Hot Sauce

I have been wondering what to do with my habaneros, drying and grinding works but I’ve got enough to last a good while.  I went in search of hot sauce recipes.  I saw plenty but this one had a nice picture.  I stuck fairly close to it and used peaches for the optional fruit because we had a few and I wanted to make it right now! It turned out pretty well:

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You can understand why I needed something to use it on!  I am sure I’ve seen recipes calling for a nice fruity sauce on fish so I set my sights on tacos.  There are plenty of recipes out there and tons of pictures so I started making a shopping list.  Green onions, red onions, red cabbage, white cabbage, mangoes, more garlic, tortillas, and etc etc.  Too late to use the mangoes in the hot sauce but they are prime ingredients for a nice salsa for a fish taco.  I made one sans cilantro, using the chopped mint from the patio, where an escaped mint planting is proving itself to be tougher than we are.

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I cut the habanero sauce with sour cream, shown here, but the sauce wasn’t that hot so it really wasn’t a problem.  Tasted pretty good on nachos, but the straight habanero sauce was great on them as well, just a little lip burn.  The green chunks in the little bowl on the left are from an experiment I ran with fresh tomatillos, using them in a sour cream based chipotle lime mixture with garlic.  It worked well, I think:

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Here it is, with a drizzle of the habanero hot sauce along with thinly sliced red cabbage.

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Here’s another corn tortilla based taco.  This one has a lime garlic sour cream topping along with the peachy hot sauce.  I used cod fillets for these, marinated for a couple hours and then quickly grilled.  I used this recipe with only minor changes for the marinade and method, and it was the inspiration for the garlic lime sour cream.  I used chipotle powder rather than the adobo sauce.

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A closer look at the mango salsa on this one in a flour tortilla.  It also has a bit of the garlic lime sour cream because I just could not stop myself from adding to it but I suspect it would have been a tad better with just the salsa and the hot sauce.  The flavor of the mango salsa would have been better showcased.  The mango salsa was very good, I finished it off with nacho chips for scoops. – JeffreyW

X-Posted at Balloon-Juice

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Fish Tacos

DSC_6746 [1600x1060]I should probably back up a little.  I have been wondering what to do with my habaneros, drying and grinding works but I’ve got enough to last a good while.  I went in search of hot sauce recipes.  I saw plenty but this one had a nice picture.  I stuck fairly close to it and used peaches for the optional fruit because we had a few and I wanted to make it right now! It turned out pretty well:DSC_6725 [1600x1060]You can understand why I needed something to use it on!  I am sure I’ve seen recipes calling for a nice fruity sauce on fish so I set my sights on tacos.  There are plenty of recipes out there and tons of pictures so I started making a shopping list.  Green onions, red onions, red cabbage, white cabbage, mangoes, more garlic, tortillas, and etc etc.  Too late to use the mangoes in the hot sauce but they are prime ingredients for a nice salsa for a fish taco.  I made one sans cilantro, using the chopped mint from the patio, where an escaped mint planting is proving itself to be tougher than we are. DSC_6756 [1600x1060]I cut the habanero sauce with sour cream, shown here, but the sauce wasn’t that hot so it really wasn’t a problem.  Tasted pretty good on nachos, but the straight habanero sauce was great on them as well, just a little lip burn.  The green chunks in the little bowl on the left are from an experiment I ran with fresh tomatillos, using them in a sour cream based chipotle lime mixture with garlic.  It worked well, I think:DSC_6751 [1600x1060]Here it is, with a drizzle of the habanero hot sauce along with thinly sliced red cabbage.DSC_6750 [1600x1060]Here’s another corn tortilla based taco.  This one has a lime garlic sour cream topping along with the peachy hot sauce.  I used cod fillets for these, marinated for a couple hours and then quickly grilled.  I used this recipe with only minor changes for the marinade and method, and it was the inspiration for the garlic lime sour cream.  I used chipotle powder rather than the adobo sauce.DSC_6748 [1600x1060]A closer look at the mango salsa on this one in a flour tortilla.  It also has a bit of the garlic lime sour cream because I just could not stop myself from adding to it but I suspect it would have been a tad better with just the salsa and the hot sauce.  The flavor of the mango salsa would have been better showcased.  The mango salsa was very good, I finished it off with nacho chips for scoops.

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