1 tsp. (or more to taste) Art of Chipotle, Chipotle Paste
In small saucepan, bring water to boil over medium-high heat. Gradually stir in sugars until dissolved. Stir in maple flavoring and Chipotle Paste. Refrigerate. Makes about 2 cups of syrup.
Blueberry Cornmeal Pancake Ingredients:
1 1/4 cups flour
1 cup cornmeal
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 pinch salt
2 1/4 cups buttermilk
2 eggs, separated, plus
1 egg white
3 tablespoons dark brown sugar
1 cups fresh blueberries or if frozen, use unsweetened berries
1 tablespoon vegetable oil
In a small bowl, stir together the flour, cornmeal, baking soda, baking powder and salt; set aside. In a large bowl, whisk together the buttermilk, egg yolks and sugar, set aside. In another large bowl, using an electric mixer, beat the egg whites until stiff peaks form. Add the dry ingredients to the buttermilk mixture and stir until blended, then gently fold in the egg whites. Stir in the blueberries. Heat 1/2 teaspoons of oil in a large nonstick skillet over medium heat. Using 1/4 cup of batter for each pancake, make 4 pancakes, cooking them about 4 minutes on each side or until golden brown. Add 1/2 teaspoons of oil to the skillet before cooking each batch.
Our neuvo southwest grilling and dipping sauces range from sweet-heat to traditional and are always distinctive and memorable.
As we contemplated the salsa market, we strived to create an entirely new approach to the rich and earthy flavor of chipotle, one that did not limit its use to traditional chips and dip. Consider our Pineapple Mojito, which pairs well with lamb and fish and makes a dazzling topping for cream cheese. Or let our Mango Gingersnap add a tantalizing Asian flare to poultry, meats and fish. Only your imagination limits the possibilities…and, of course, you can use chips if you want.