Thursday, August 14, 2008

On Chipotles in Adobo, and Mexican Slaw

Our new favorite ingredient: chipotles in adobo. Great stuff! It has smoked jalepeño peppers (chipotles) in a chile sauce that's thick, rich, hot and very smoky. The adobo sauce has tomatoes, vinegar, garlic, and some combination of spices. Use the adobo a teaspoonful at a time, or mince a small chipotle, to give body and heat to a sauce or salad dressing. Adobo, the Filipino dish, we'll tackle another day.

This slaw we made for a basic, quick lunch with tortillas, fresh tomatoes, avocado and some red onion. We had it alongside a yuca root (a starchy potato-like vegetable) I gave to Pat some 5 months ago - what can I say? It keeps.

Mexican Slaw

1/4 head shredded green cabbage, the fresher the better
1/4 cup minced or shredded onion

1/4 cup Best Foods mayonnaise (or half mayo, half sour cream)
1/2 lime, juiced
2 Tbl chopped cilantro
1 small chipotle in adobo, minced, with seeds
1/2 tsp adobo sauce
pinch salt, to taste
(optional: pinch of sugar, or to taste)

Mix dressing ingredients together. Adjust seasonings to taste. Pour over cabbage and onion, mix well, and let sit about 30 minutes to allow flavors to blend.

No comments:

Welcome to Yummy Stuff, a place for my recipes, new ideas on ingredients and procedures, and general food-related thoughts.