Chipotle

Sweet and smoky with just the right amount of heat. Chipotle peppers are more known for their smokiness than being hot, and this oil reflects that style superbly. Use our chipotle oil to flavor meats on the grill, in chili and drizzle on top of soups and stews. Great on steak fajitas, skirt steaks, salsa and grilled chicken.

Carne Asada

1 cup orange juice

½ cup lime juice
4 cloves garlic
½ cup soy sauce
1 t. chopped chipotle pepper
1 T. each chili powder, cumin, paprika, black pepper
1 t. oregano
1 bunch fresh cilantro, chopped
½ cup chipotle olive oil

3 lbs. flank steak

Combine juices along with garlic, soy sauce, seasonings and cilantro. Whisk in olive oil until well blended. Reserve one cup of marinade refrigerated for later use. Place the steak between heavy plastic wrap. Firmly pound until ¼" thick. Poke steak all over with a fork. Add the meat to the marinade in a large bowl, cover and marinate for 24 hours in refrigerator. Preheat grill and lightly oil grate. Remove steak (and discard) from marinade and grill about 5-7 minutes per side. Remove from heat and slice across the grain. Pour the one cup of reserved marinade in saucepan and heat. Pour over hot meat and serve.

Chipotle and Corn Salsa

2 cups cooked corn

2 vine ripened tomatoes, diced
1 small red onion, diced
¾ cup red bell pepper
2 jalapeno pepper, diced
2 t. chopped chipotle pepper
4 T. fresh lime juice
2 T. Chipotle olive oil
¼ cup chopped cilantro

Salt to taste

Place corn in a large bowl. Stir tomatoes, onion, peppers in with corn. Stir in peppers, juice oil and cilantro. Season with salt to taste. Serve with corn chips.

Chipotle, Lime Bacon-Wrapped Shrimp

12 large shrimp, shelled and de-veined

5 T. OLIVE MILL Chipotle Olive Oil
Zest and juice from 1 lime
6 strips thin bacon, cut in half

Skewers for grilling

Mix together in a small bowl the lime zest and oil. Put shrimp in mixture. Lay the bacon on paper towels and microware until fat begins to melt but bacon is still pliable (about 1 minute). Prepare grill on high. Working one at a time, wrap half a piece of bacon around each shrimp and thread onto long, flat skewers. Brush remaining mixture on the outside of shrimp. Grill uncovered 5-7 minutes on each side until done.

Chipotle Grilled Fillets with Mango Salsa

4 filet mignon steaks

Chipotle Marinade -
¼ c. OLIVE MILL Chipotle Olive Oil
3 T. freshly squeezed lime juice
1 T. honey
1 T. minced garlic
¼ c. fresh cilantro leave

Place all in blender and puree until smooth. Marinade steaks for 3-4 hours.

Mango Salsa -
2 mangoes, peeled and cut and diced
1 ½ c. canned, drained black beans
¼ c. diced red pepper
2 scallions, sliced
½ jalepeno pepper, seeded and minced
1-2 T. fresh cilantro leaves
Juice of lime

Salt to taste

Prepare salsa while marinating and refrigerate.

When ready to grill, preheat and place steaks on grill. Cook until desired doneness. When done to your liking, remove from grill and serve with salsa.

Chipotle Grill Marinade

½ cup OLIVE MILL Chipotle Extra Virgin Olive Oil

¼ cup fresh squeezed lime juice
1 T. minced garlic
2 t. salt

1 t. pepper

Mix all ingredients well and place in a ziplock bag with up to two pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1-2 hours. Grill and enjoy!