The Legend of the Chipotle.

THE LEGEND OF THE CHIPOTLE

It is said that long ago there once was a Jalapeno who lived alone in the fields west of the Rio Grande. The Jalapeno kept to itself, coming into the nearby town for supplies such as herbs and spices, before returning to its resting place. The townsfolk grew curious, none could find its home; rumors of Jalapeno magic and tales of hidden treasures were told. The townsfolk tried to question the Jalapeno, but it would not speak and came into town less and less.

One day a sickness took the town, however the Jalapeno remained unaffected. The people feared a curse upon them, blaming the Jalapeno and seeking vengeance upon it.  As the Jalapeno tried to leave the town, they surrounded it and bound the Jalapeno to a Ribeye steak. Slowly they roasted it over a pit of mesquite embers, till its skin blackened and burned. Not once did it scream nor utter a single sound, that is until it began to blacken, then some say the Jalapeno laughed.

The people say that on that night a curse was truly laid upon the town. The vengeful spirit of the Jalapeno, the natives call a Chipotle, haunts the land.  Any who dare to challenge the spirit of the Chipotle will burn, burn from the inside out.  This, my friends, this is the legend of the Chipotle.

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Now the above is a story that my husband Roy made up after he had eaten a roasted jalapeno, called a chipotle, at Tequila's.   He felt it stirring in his stomach and had a deep appreciation for the burn.  More so the next morning when I could hear him singing "Burning Ring of Fire" while in the bathroom.  Enough about that.

Roasting vegetables such as peppers is not difficult; however you can find chipotle in adobo sauce in any international section of a supermarket.

The basic methods are to first make sure the peppers being used are firm to the touch; if soft, they are old. If the stove is gas, turn the burners on low and place the peppers directly on top. Use tongs to turn the peppers as the skin blackens. The peppers can also be blackened on a barbeque grill, or under the broiler. Once blackened on all sides, place the peppers in a paper bag and seal the bag; this will cause a steaming process. Once the peppers are warm to the touch, the skin will easily peel off, and the seeds can be removed. Chop, dice, slice up the peppers for salads, dressings, sauces, or added to a recipe.

Mary Cokenour