This condiment is the building block to a handful of dishes in his book, Simple Food, Big Flavor. I'd be content to eat it with a spoon!
Besides the final product being delicious, there's also an interesting tip with roasting the garlic. Peel the cloves, pour on a generous amount of oil (I used olive oil), cover the pan and roast. Not only is the garlic roasted, but bathed in oil, it infuses the oil.
Sanchez offers a few other uses for the Garlic-Chipotle Love:
- Mix it with mayo and spread on your burger
- Drop a spoonful into soups
- As a marinade for chicken, pork or fish
- On roast chicken (see below)
"For an off-the-hook whole roast chicken, blend 1/2 cup Garlic Chipotle Love with 1/2 pound (2 sticks) butter, perhaps tossing in some sturdy, pollo-friendly herbs like sage, thyme, or oregano. Let the chicken come to room temperature, then spread the Love butter generously under the skin. Roast the bird at 375 degrees for 1 1/2 hours."
Garlic Chipotle Love
Makes 1 cup
1 cup canola oil
12 garlic cloves, peeled
3 tablespoons chopped canned chipotle chiles in adobo sauce
1/4 cup chopped fresh cilantro
Grated zest of 1 lime
1 teaspoon salt
1. Preheat the oven to 300F.
2. Pour the oil in a heavy ovenproof medium saucepan and add the garlic. Cover the pot with foil, put it in the oven, and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes.
3. Remove the pot from the oven and let the garlic and oil cool to room temperature.
4. Put the garlic and the now garlic-infused oil in a food processor or blender. Add the chipotles and sauce, cilantro, lime zest, and salt and puree until the mixture is very smooth.
5. Store in the fridge in a tightly covered container for up to 2 weeks or freeze for up to a month.
Besides the final product being delicious, there's also an interesting tip with roasting the garlic. Peel the cloves, pour on a generous amount of oil (I used olive oil), cover the pan and roast. Not only is the garlic roasted, but bathed in oil, it infuses the oil.
Sanchez offers a few other uses for the Garlic-Chipotle Love:
- Mix it with mayo and spread on your burger
- Drop a spoonful into soups
- As a marinade for chicken, pork or fish
- On roast chicken (see below)
"For an off-the-hook whole roast chicken, blend 1/2 cup Garlic Chipotle Love with 1/2 pound (2 sticks) butter, perhaps tossing in some sturdy, pollo-friendly herbs like sage, thyme, or oregano. Let the chicken come to room temperature, then spread the Love butter generously under the skin. Roast the bird at 375 degrees for 1 1/2 hours."
Garlic Chipotle Love
Makes 1 cup
1 cup canola oil
12 garlic cloves, peeled
3 tablespoons chopped canned chipotle chiles in adobo sauce
1/4 cup chopped fresh cilantro
Grated zest of 1 lime
1 teaspoon salt
1. Preheat the oven to 300F.
2. Pour the oil in a heavy ovenproof medium saucepan and add the garlic. Cover the pot with foil, put it in the oven, and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes.
3. Remove the pot from the oven and let the garlic and oil cool to room temperature.
4. Put the garlic and the now garlic-infused oil in a food processor or blender. Add the chipotles and sauce, cilantro, lime zest, and salt and puree until the mixture is very smooth.
5. Store in the fridge in a tightly covered container for up to 2 weeks or freeze for up to a month.