Tag Archives: chipotle in adobo

Spicy Christmas Eve

Merry Christmas Eve, everyone!

I write to you with a belly full of food, pajamas that look like candy canes, and three movies lined up for watching: Frosty The Snowman (currently watching), A Charlie Brown Christmas (up next), and How The Grinch Stole Christmas! (the natural one to end the evening). I’m at Braeden’s parents’, and tomorrow we will have German food for Christmas. It’ll be sehr, sehr gut.

But for now, some hot sauce!


I got the basic recipe for this sauce from my friend Caleb, who said that I should keep it secret, and keep it safe, but things this tasty shouldn’t really be kept secret, so Caleb said I could share it with you. I made two variations: one with just jalapeños and apples, and another with jalapeños and chipotles in adobo sauce. Both are tasty, but I liked the chipotle one the best – it’s just so smoky and delicious! I like my sauces a little thicker, so that they really stick to the foods they adorn, but if you like yours a bit thinner feel free to add more vinegar or water.

tah dah

Hot Sauce: Two Variations
adapted from Caleb’s Super Spicy Super Sauce

Base for both sauces:

  • 5 ounces (145 grams) hot peppers – I used just jalapeños, but feel free to use a variety
  • 1 smallish bell pepper (about 3 1/2 – 4 ounces, or 120 grams)
  • 1 teaspoon salt
  • 1 cup cider vinegar
  • 1 cup water

For Apple Hot Sauce:

  • 2 small or 1 medium sweetish apples (about 4 ounces or 115 grams), peeled and cored – I used Macoun
  • 1 medium onion, roughly chopped
  • 1 or 2 cloves garlic, if you like, minced
  • A few dashes Worcestershire Sauce
  • 2 tablespoons maple syrup (or other sweetener of choice)

For Chipotle Hot Sauce:

  • 2 chiles in adobo, plus a spoonful or two of the sauce
  • 1 medium onion, roughly chopped
  • 1 or 2 cloves garlic, if you like, minced
  • 2 to 3 tablespoons brown sugar

Trim and chop your hot peppers, removing the seeds if you’d like it less spicy. Remove the stem and seeds from the bell pepper, and roughly chop. Put the peppers and salt in a medium saucepan, cover with vinegar and water, and bring to a simmer over medium heat. Simmer about 10 minutes.

Add the remaining ingredients for either the Apple or Chipotle sauce and simmer for 10 more minutes. Blend sauce to desired smoothness (easiest with an immersion blender, but doable with a food processor or blender as well).

Store in sterilized jars for optimum shelf life; keep refrigerated.

Yield: about 3 cups each sauce (that is, if you don’t accidentally break one of the jars with the all powerful hotness of the sauce…)


P.S. This is SUPER adaptable. I made another batch the other day and added roasted poblanos, agave syrup, and smoked paprika. Homemade condiments > store-bought.

P.P.S. Watch this.



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My true love gave to me more cheese.

Day three of the Twelve Days of Grilled Cheese continues the pesto-on-grilled cheese trend. (Trust me, it’s a thing. You’ll see.)

I present to you The Grilled Queso.

It’s easy and breezy. It’s just a layer of cilantro pesto, quickly whipped up in about 5 minutes. You add a layer of cheese (…obviously), a thin smear of finely chopped chipotle in adobo (if you’re feeling spicy), and what dish of such proportions wouldn’t love a few slices of creamy avocado? Exactly.

The Grilled Queso

For the Cilantro Pesto (makes a little over a cup, leftover can be frozen for future use):

  • 1 cup of cilantro, including stems if you like (I do)
  • 1 green onion
  • 1/4 – 1/3 cup of pumpkin seeds (pepitas) or walnuts or basically any other crunchy thing
  • half a lemon
  • 1/4 – 1/2 cup olive oil
  • salt to taste

pesto makin

For the rest, to make one sandwich:

  • 2 slices of bread
  • a couple tablespoons of cilantro pesto (recipe instructions below)
  • 1/2 chipotle in adobo, finely chopped
  • 1/2 avocado, sliced
  • cheese – I used Manchego, although I had visions of Queso Fresco and/or Cotija



1. Make pesto: Roughly chop cilantro and green onion, place in bowl. Toast pumpkin seeds until they begin to pop, then roughly chop and place in same bowl. Add a few glugs of olive oil, juice of half a lemon, and some salt. Taste and adjust to desired salty-ness and oily consistency.

2. Assemble sandwich: Divide finely chopped chipotle and spread on each half of bread. Top one slice with layer of pesto. Top other slice with cheese, then avocado.

3. Heat pan over medium low and melt a little butter and olive oil. Same technique as before: Briefly dip the un-pesto-ed side in the oil and butter, then place the slice, pesto side down, on top of sandwich. Place sandwich in pan, put lid of a pan on top, and cook for about 5 minutes. Flip, cover, cook for about 3 minutes more. Then EAT!



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