Sunday, November 8, 2009

My New Favorite Condiment

chipotle en adobo

Last weekend we were with friends in Santa Fe, New Mexico and a group of us attended a class at the Santa Fe School of Cooking. One of the recipes our chef Rocky made was a cream of tomato soup with Chipotle en adobo, which means Chipotle peppers in marinade.

Santa Fe Tomato Soup

4-6 Roma tomatoes

4 medium onions

4 garlic cloves

Olive oil

1 t. ground oregano

2-28oz cartons tomatoes with no citric acid (I used Pomi)

1 carton low fat silken tofu

2-3 t. chipotle en adobo

Slice Roma tomatoes in half, peel and quarter onions, peel garlic cloves. Toss all with olive oil and roast in 400 degree oven for about 40 minutes.

Toast ground oregano in pan on cook top, add tomatoes and stir until mixed. Set aside until vegetables are roasted.

Put tomato mixture, and roasted vegetables in a blender or food processor and blend until pureed. Add 2/3 carton silken tofu to mixture and blend well. This may need to be done in several batches. Return pureed mixture to pan, stirring to mix thoroughly. Heat just to a simmer and stir in chipotle en adobo. Assess, adjust, proceed.


I added about ½ t. salt since the tomatoes I used had no salt. I did not skin the tomatoes either before or after roasting. I used tofu, but you used cream you would probably use about 1/2-2/3 cup cream. Just be sure to not boil it after adding the cream. Making it with tofu did not produce the same result as making it with cream, but we liked it enough to repeat it. The Chipotle en adobo is my new favorite condiment. We’ve put it in black bean soup and chili, and the results are delicious.

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