Vodka Chipotle Chilli

4 Jul

So I saw and stole this from: cause it looks delicious and I want to eat this NOW….

This is the bare minimum recipe. More sauce = more to dip with! Also a great dip. It’s kind of good to have a heavy hand in this, so much flavor! Just keep, keep tasting. EVERYTHING is to taste in this. If it is too spicy for you (this stuff is hotttt!) just keep adding a little more brown sugar until reach a level you can handle.
*2 chipotle chiles in adobo
*3 tablespoons tequila or vodka
*2 tablespoons fresh lime juice
*1 tablespoon ketchup
*1 tablespoon adobo sauce, from chipotle can
*1 clove garlic, chopped
*2 teaspoons packed light brown sugar
*1/4 teaspoon salt
*1 tablespoon olive oil
~Throw it all into a blender and hit puree, it really is that easy
~Just keep tasting, everything is too taste in this, you can only go wrong if it’s too salty
~It should be almost fluffy if you have blended it enough, a bold, beautiful red with remnants of chili seeds scattered all the way through it.
*I have been using it to marinate chicken thighs and drums in a large casserole dish, completely coating each piece of chicken until it is barely recognizable. Thighs and drums are great because their little fatty selves absorb so much of the marinade, and it is pretty difficult to over-cook them. I usually do 400 degrees for 55 minutes to an hour…just keep checking. If the chicken begins to become overly-darkened on top, it’s probably just the browning of the adobo peppers, which actually makes the flavor that much better.
*I like to serve the chicken with veggies or just canned black beans mixed with chopped green onion
*For an easier lunchtime recipe, sauté with some raw or pre-cooked shrimp. I probably have this 3 times a week now with some sliced avocado, sprinkled with salt and pepper.


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