Spicy is king in my kitchen, and smoky chipotle is where I go for a quick fix. Swirling a spoonful of the tangy adobo into simple black beans gives them a feisty kick. Or sometimes I’ll just eat it by the spoonful like peanut butter.
I had some leftover steamed sweet potatoes and wanted to jazz them up, so I tossed the slices with fresh lime, zest and juice, and a lovely dollop of chipotle, then another. Smoky. Sweet. Soeasy. Delicious. No recipe required. Summer Kitchen.