Amazingly Versatile Chipotle Paste

Posted by: Dave DeWitt

I think I've died and gone to chile heaven because my new alliance with is proving to be very tasty, indeed.  Here's the deal: in return for writing posts to their blog, here, Nacho Hernandez, who runs the day-to-day operation of MexGrocer, sends me just about any product (they carry about 1,500) I want in order to evaluate it.  Recently he sent me the entire product line of chile pastes from MexiChefs that included chipotle, ancho, pasilla, chile de árbol, and guajillo.  My intention is to try them all, but I got stuck on the chipotle paste.

First I made a simple grilling sauce using butter, chipotle paste, red wine, and garlic powder and simply basted a pork chop while grilling it.  The result was delicious:

Well, that was easy, so I just put the paste in the refrigerator, where it stores nicely in its plastic tub.  A few days later I roasted a chicken and there were plenty of droppings left.  I scraped them out of the roasting pan, put them in the freezer and later removed the congealed fat.  I added homemade chicken stock, some flour dissolved in water and made a gravy.  I further thickened it with the chipotle paste and served the resulting gravy over garlic mashed potatoes.  Later, I wanted to spice up some baked potatoes, so I just mixed the paste half and half with butter and in 15 seconds I had one of the best toppings I've ever tasted.  Get the idea?  Order this great paste here--it will make your cooking life a lot easier!  One pound, which will last forever, is just $7.95!

Comments (1)

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We used the paste on corn. We mixed 2 tablespoons of paste to 4 tablespoons of I can't believe it's not butter, and a pinch of salt, rubbed it on the cob. YUM-O
Emily DeWitt-Cisneros , August 25, 2009

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