Chipotle peppers seem to be my favorite ingredient of the week. A chipotle is a smoke dried jalapeno pepper. Chipotles have heat, but also a distinctive smoky flavor Chipotles, often a key ingredient; impart a relatively mild but earthy spiciness to many Mexican dishes.
I’ll start with the chipotle ketchup that I made last night, I found several recipes that involved making ketchup from scratch, I wasn’t
feeling that ambitious, just wanted to add that nice smoky chipotle flavor to ketchup without working too hard. I recently tried some at a restaurant
in Bloomington; it was bottled ketchup, Melinda brand. Until I tried it, I didn’t even know what I was missing. It was so delicious and it added
such a nice kick to my breakfast potatoes that I have become obsessed with finding a bottle of it. I haven’t been able to find it on the shelf anywhere
and I have looked at quite a few stores and groceries! So I decided I needed to make my own. I used a small can (7 oz) of chipotle peppers in adobo
sauce. Using a hand held blender, I pureed the entire contents of the can including the adobo sauce and used just 1/3 cup for this recipe. The rest
I used to a chicken marinade (recipe coming soon). Otherwise I would have frozen the pepper puree until I needed it.
Once I had the ketchup ready to go, I needed to make something to put it on, so I made oven baked fries. They are so easy, no peeling the potatoes, just give them a scrub, dry them off, halve the potatoes length wise and cut the halves into wedges. I like to use a Ziploc bag to evenly distribute the olive oil on the potatoes. I feel like I am able to use a bit less oil than when I toss them in oil in a bowl.
1½ cups ketchup (brand of your choice)
1/3 cup chipotle pepper puree (see above)
2 tablespoons red wine vinegar
Oven Baked Fries
4 medium Idaho potatoes (about 1 ½ pounds), cut into wedges
2 teaspoons olive oil
¼ teaspoon sea salt
Freshly ground black pepper to taste
Preheat oven to 400 degrees F. Cut potatoes into wedges, toss in Ziploc bag with olive oil. Place potatoes with the skin side of the potatoes down and the narrow point of the wedges of the potato facing up on the baking sheet, it takes an extra minute to assemble them this way, but now they won’t need to be flipped half way through the cook time and they’ll brown on both sides. Toss with salt and pepper and roast for 30-35 minutes or until nicely browned.
Once the potatoes are in the oven, mix all ingredients together for the ketchup, I would call this ketchup medium heat, so if
like things a bit hotter, add less ketchup, maybe 1 ¼ cup and if you like things milder add 1 ¾ cup ketchup. Hope you enjoy this, Karen