Chipotle Powder

[Guest guest]

Chipotle Powder can also be found through a company called Mo Hotta, Mo

Betta. I have their chipotle powder. I found it in a Foodtown

supermarket in Freehold a couple of years ago and it is still quite

powerful. Very smoky. They can be bought online at some of the chile

sites.

 

Penzeys is wonderful. I just got a huge box from them with the best rubs

and spice blends. I love them!! Don't get me started on Penzey's.

 

If someone can't find chipotle powder, you can substitute a bit of

jalapeno or some other chile and then sprinkle in a bit of smoke

flavoring. I've done that in the past with some decent results.

 

There really is no substitute for the flavor, but that is close.

 

RisaG

 

<I've no idea where the chipotle chili powder can be

> found outside of the Portland area...but it must be available where you are,

too.

>

[Guest guest]

Hi all,

 

I'm new here, and I think this is my first post. I'm a heat addict, and my

big lust is chipotle powder. I put it on everything. Chipotles are

jalepenos that have been dried and smoked. I had some powder, but I ran

out (it was getting a bit flavorless after several years anyway). I

couldn't find any more. Then I watched Alton Baker's " Good Eats " on Food

Network, and he made chili powder from several varieties of dried hot

peppers. He broke them in half, emptied out whatever seeds and stuff that

he could shake out (not necessary if one likes things really, really hot),

and toasted them for a couple of minutes in a hot, dry skillet. Then he

put them in a coffee grinder, and that became his chili powder.

 

I decided to try that with some chipotles that I'd bought at a Latino

supermarket, only I didn't see any reason to heat peppers that have already

been smoked. I just broke stems off the chipotles, dumped out the innards,

and ground away. I put the powder in a salt shaker. Awesome! It gives a

spicy, very smoky taste to less exciting veggies. I've also reconstituted

TVP chunks with a mixture of chipotle powder, soy sauce, and vegetarian

broth or bouillon and water. Once the chunks (I use the " not chicken

strips " TVP that I can get mail order). Once they're reconstituted and

drained, they can be used in kabobs (soak a kabob stick, string with TVP

chunks, peppers, mushrooms, onions, etc., brush with oil, then grill),

chili, stews, or panfried with veggies and served in a bun. The chipotle

powder adds megaflavor! (True confession: sometimes I just soak the TVP

in the above until it's soft then chew it like vegetarian jerkey.)

 

Sherry in Oregon

 

Sherry in Oregon

[Guest guest]

> I'm new here, and I think this is my first post. I'm a heat addict, and my

> big lust is chipotle powder.

 

:=) I must try that! I don't go in much for smoked flavours - don't dislike

them,

you understand, just don't bother much with them one way or another. But that

sounds really like a good idea!

 

About re-toasting chillies before grinding. Sometimes, just sometimes, they

are not quite as crisp as one needs them to grind properly, so toasting them

briefly helps, so they say ;=) - as well as intensifying flavour. But what works

for you works for you.

 

Chat later!

 

Best, Pat ;=)

[Guest guest]

Hi Sherry.

i really like your idea and plan to try it.

i imagine that is the best way to get really

fresh chili chipotle power.

Also, which mail order company do you use

for those TVP chunks? i am always curious

which ones people recommend since i have

yet to make the leap to mail order veggie foods.

i also live in Oregon [south in Grants Pass] and

there aren't many stores that carry veg specialty

items down here. TIA.

 

~ pt ~

 

The three things which surpass understanding:

the work of the bees, the mind of women, and the

flow and ebb of the tide.

~ ancient Irish triad

~~~*~~~*~~~*~~~>

, Sherry Rose <sherry@c...>

wrote:

 

> I decided to try that with some chipotles that I'd bought at a

Latino

> supermarket, only I didn't see any reason to heat peppers that have

already

> been smoked. I just broke stems off the chipotles, dumped out the

innards,

> and ground away. I put the powder in a salt shaker. Awesome! It

gives a

> spicy, very smoky taste to less exciting veggies. I've also

reconstituted

> TVP chunks with a mixture of chipotle powder, soy sauce, and

vegetarian

> broth or bouillon and water. Once the chunks (I use the " not

chicken

> strips " TVP that I can get mail order). Once they're reconstituted

and

> drained, they can be used in kabobs (soak a kabob stick, string

with TVP

> chunks, peppers, mushrooms, onions, etc., brush with oil, then

grill),

> chili, stews, or panfried with veggies and served in a bun. The

chipotle

> powder adds megaflavor! (True confession: sometimes I just soak

the TVP

> in the above until it's soft then chew it like vegetarian jerkey.)

>

> Sherry in Oregon