Appetizer

Almendras Enchipotladas

The beginning of football season, along with the baseball post-season calls for a lot of snacking while watching some (hopefully) good games. At least it does for me!

This is a simple recipe that is savory, sweet, and I would say, healthy. This recipe is from Rick Bayless’ book, Fiesta at Rick’s, a cookbook full of Mexican party recipes. I’ve also taken these in to work when we have meetings and they have been well received, even by those that say they don’t like spicy food.

But be warned, they are addictive!

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Almendras Enchipotladas (Chipotle-Roasted Almonds)

2 canned chipotle chiles

2 tablespoons adobo (the tomato sauce with the chipotle chiles)

2 tablespoons lime juice, freshly squeezed

2 tablespoons ketchup

¼ cup brown sugar

½ teaspoon salt

4 cups toasted almonds

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Heat the oven to 350 degrees. Place the chipotle chiles, adobo, lime juice, ketchup, brown sugar and salt in a blender.

 

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Pulse the blender a few times to combine the ingredients and then blend until smooth. Set aside.

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In a sauce pan over medium heat, add the almonds and toast them for a few minutes until fragrant. Stir or toss the almonds frequently to keep them from burning. Place them in a large bowl along with the reserved chile sauce and toss them until they are evenly coated.

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Line a baking sheet with parchment paper or aluminum foil and spread the almonds evenly. Bake the almonds for about 30 minutes, stirring occasionally. When they are done, let the almonds cool.

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Once cool, place them in a bowl and enjoy!

 

NOTE:  Add only one chipotle chile if you are concerned about the spice level. Even in a can of chipotles, the spice level can vary.

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