Chipotle (Smoked Jalapeno) 30g

Chipotle Mayonnaise. Sauté chopped shallots with Chipotle in olive oil. Blend with quality mayonnaise. Great with fish tacos, grilled seafood, grilled corn, or salads.  

Add Chipotle to Spanish paellas, rustic Mediterranean seafood soups, braised beef ribs or to spice up braised lentils or pasta sauces.

Dust over steaks, chicken wings, potato wedges, cauliflower gratin, egg dishes or cheese on toast.

Kingfish Ceviche. Combine 4 tbsp juice of sliced Jalapenos (from a jar), 2 tbsp vinegar, ½ tspn sugar. Heat to dissolve sugar, cool. Add zest and juice of 1 lime, chopped stalks of 10 coriander sprigs, 1 tbsp minced shallot and infuse for 15 minutes before straining. 5 minutes before serving spoon the liquid (cure) over 500 gm of slices of (sashimi thick) Kingfish fillet. Garnish with finely sliced, rinsed, and iced, red onion and sliced Jalapeno. Dust with chipotle, and top with coriander leaves.