Tucked away in a back corner of the restaurant were several bins of dried peppers. We're always on the lookout for quality ingredients and ML is addicted to spicy food, so naturally we walked out of there with a half pound of chipotle peppers. I mean, wouldn't you?
(Chipotles, in case you're wondering, are smoke-dried jalapeños with a wonderful smoky aroma and earthy, spicy flavor.)
This week, we've eaten chipotle-marinated chicken, chipotle-chorizo chile, chipotle salsa with tortilla chips, and now - you guessed it - chipotle pizza.
First, we combined all of the following ingredients to make a chipotle marinade:
- 5 dried chipotle peppers
- 3 tablespoons olive oil
- 2 garlic cloves, pressed
- 1/2 onion, coarsely chopped
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
The pizza worked like this:
- Par-baked crust
- Thin spread of salsa verde (read the ingredients on the packaging and look for a brand of of this green tomatillo salsa that doesn't add extra unpronounceable fillers; it tastes much better with just the veggies)
- Grated mozzarella & Parmesan
- Shelled and deveined raw shrimp tossed with about 2 tablespoons of the chipotle marinade
- Sliced fresh tomatoes
- Dusting of crushed dried chipotles
Oh, and prepare your mouth for burning. It's a spicy one!