Chipotle Marinade
Serves 8
Preparation Total: 35
This recipe should be given the respect that it commands. It is not to be taken lightly, and should not be left around where contact with small children, pets, or houseplants could occur. Remember to avoid touching yourself near or around the eyes, any open cuts, and places where the sun don't shine.
1 cup water
2 chipotle peppers, (smoked jalapeno peppers)
2 tablespoons JALAPENO VINEGAR (recipe below)
2 tablespoons V-8 juice
1/4 teaspoon garlic salt
1/4 teaspoon hot chili powder
Bring 1 cup of water almost to a boil and add the chipotle peppers. Remove from the heat and keep them submerged by placing a small plate or plastic lid on top of them.
Allow them to steep in the hot water for 30 minutes. Remove the peppers and reserve the water. Cut the peppers in half lengthwise and remove the seeds, ribs, and stem.
Put chipoltes and the reserved water in a blender and liquefy. Add the vinegar, V-8 juice, spices and blend.
Store in a glass bottle in the refrigerator for up to 10 days.
This is an excellent marinade for any meat prepared southwestern style, chicken wings buffalo style, or adds just the right amount of smoky jalapeno heat to your Bloody Marys.
Preparation Total: 35
This recipe should be given the respect that it commands. It is not to be taken lightly, and should not be left around where contact with small children, pets, or houseplants could occur. Remember to avoid touching yourself near or around the eyes, any open cuts, and places where the sun don't shine.
1 cup water
2 chipotle peppers, (smoked jalapeno peppers)
2 tablespoons JALAPENO VINEGAR (recipe below)
2 tablespoons V-8 juice
1/4 teaspoon garlic salt
1/4 teaspoon hot chili powder
Bring 1 cup of water almost to a boil and add the chipotle peppers. Remove from the heat and keep them submerged by placing a small plate or plastic lid on top of them.
Allow them to steep in the hot water for 30 minutes. Remove the peppers and reserve the water. Cut the peppers in half lengthwise and remove the seeds, ribs, and stem.
Put chipoltes and the reserved water in a blender and liquefy. Add the vinegar, V-8 juice, spices and blend.
Store in a glass bottle in the refrigerator for up to 10 days.
This is an excellent marinade for any meat prepared southwestern style, chicken wings buffalo style, or adds just the right amount of smoky jalapeno heat to your Bloody Marys.
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