One of my favorite flavors is chipotle. It’s so warm and sweet and smokey, it’s in a class of its own. I find that most folks who don’t enjoy spicy-hot food still usually enjoy chipotle. It matches well with foods that are cooling, which is why cucumbers and chipotle turn out to be pretty good friends. And it just so happens that in gardens around the country, cucumbers are growing on the vine at this very moment. (Mine are just babies, thanks to our northern growing zone…can’t wait to be able to pick them!) Pick a few up at a farmers’ market and try out this zesty little number, a perfect topping for a bed of greens; it is a favorite every time it’s served at our healthy weight loss program .
Chipotle “Pickles” – serves about 3
1 English seedless cucumber, sliced thin (These are the long, straight ones. You can use conventional cucumbers, too, but I would peel them and remove the seeds before use.)
3 tablespoons rice wine vinegar OR cider vinegar
3 tablespoons olive oil
1 clove garlic, minced
3/4 teaspoon honey
1/4 teaspoon chipotle powder OR several dashes of chipotle Tabasco
a dash of dried or fresh dill
salt and pepper to taste
Combine all ingredients and let sit for at least an hour before enjoying. Also wonderful pureed as a dressing for a spinach salad.
Are you a chipotle fan, too? Try out my chipotle hummus recipe from last month. What’s your favorite chipotle recipe?