Chipotle Powder

My Secret Ingredient

Chipotle powder from The Spice House is my go-to ingredient.

A few of you have noticed that a lot of my recipes use chipotle powder. I have a confession to make: it goes in even more stuff than what I publish here.

Have you ever cooked something, tasted it and just thought it was a bit flat? Salt, pepper, vinegar… depending on the recipe, I may add all of these things. But sometimes it’s still lacking something indescribable.

That something is chipotle powder.

I know, it sounds weird. But there’s something about it that adds depth and flavor without a significant amount of heat. I can add it to almost anything and the Tiny Kitchen Assistant doesn’t protest.

It doesn’t take much — anywhere from a sprinkle to a 1/4 tsp to get the effect — but it makes a huge difference.

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3 Responses

  1. Nancy says:

    I too, am a huge fan of chipotle powder – but it sounds like i’m not using it nearly as much as I could be! I also keep little 1-tbsp chunks of chipotle in adobo sauce in the freezer. I drop those suckers into lots of stuff. The flavor there is definitely more in-your-face and it does bring heat too. Yummy, delicious heat. Chipotle is the new chocolate. (OK, not really. But I do like it a lot.)

  2. Alisa says:

    Maybe what you really need is chipotle chocolate.

  3. This is good to know. Especially as I sit here eating my leftover egg cups and thinking how they need…something. (To be fair, they were much better last time because they had goat cheese and everything is better with goat cheese. Yesterday morning, all I had on hand was some mozzarella. But I’m pretty sure we also have chipotle powder on hand.)

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