Guest guest Posted July 16, 2008 Report Share Posted July 16, 2008 I'm not sure if you have these in a can. They are very popular here in California but years ago they weren't. My BIL is from Yucatan, Mexico and has always used them in his cooking and he would get them from a little Yucatacan grocery store in L.A. I would say you could take a jalapeno and roast is in a hot iron pan until it's blackened. Mash the pepper up with some smoked paprika and a little bit of tomato paste. That should work just fine for this recipe. Donna --- On Wed, 7/16/08, Innes, Rebecca <Rebecca.Innes wrote: Innes, Rebecca <Rebecca.Innes RE: Wow! A recipe from June Vegetarian Times: Clayudas Wednesday, July 16, 2008, 2:15 AM Hi.. This sounds wonderful and I really want to make it.. Can I just query a couple of the ingrediants please? (I'm from the UK and things don't necessarily mean the same here)... 1 canned chipotle chili in adobo sauce - is this just a chilli pepper or something else? Could I just substitute a fresh chilli? Thanks in advance for your help, Rebecca (Edinburgh) Quote Link to comment Share on other sites More sharing options...
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