Chipotle Peppers Research Paper

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SMOKY CHIPOTLE SALSA (Salsa con Chipotle) Chipotle chile peppers are smoked jalapeños. They look very different from the green peppers you know and love because the jalapeños are red and ripe before being turned into delicious chipotle peppers. You can find them dried or canned in adobo sauce. These peppers are characterized as “medium” in heat, but when you use as many as I do in this recipe, they can get a bit spicy. Serve this salsa with a side of chips or over grilled meats. MAKES ABOUT 5 CUPS 2 tablespoons olive oil 12 garlic cloves, sliced 1 onion, chopped 3 cups chipotle peppers in adobo sauce 8 Roma tomatoes, coarsely chopped

2 tablespoons salt 2 tablespoons freshly squeezed lime juice ½ teaspoon
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Cut the tomatillos in half and place them, cut-sides down, on a foil-lined baking sheet. Place under a broiler until the skins are somewhat blackened on top, 8 to 10 minutes. Carefully pierce the tomatillos with a fork and put them in a food processor or blender. Add the onion and garlic and process until combined. Add the cilantro, jalapeño, and salt and process until puréed. Go ahead; taste it before serving and add a bit more salt, if you think it needs it. NOTE: Depending on the ripeness of your tomatillos, the salsa might be a bit tangier than you like. (You can see that this recipe doesn’t require any limes.) If you find it so, feel free to add ¼ to ½ teaspoon of sugar to make the salsa just right for your palate.
MANGO SALSA (Salsa de Mango) This is a refreshing salsa during hot weather. Use mangoes that are ripe, but not soft. The skins should be mostly red and yellow and the fruit should be fragrant when you hold it up to your nose. This salsa works especially well served with meaty fish (like swordfish, mahi mahi, or salmon) that has been grilled on a sum- mer’s night, or with a side of chips. MAKES ABOUT 3½ CUPS 1 ripe mango (peel and pit discarded), diced (about 1½

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