Best Chili Pepper Dressing Recipes

Chipotle Chicken Chili with Flaming Tequila-Pepper Salsa & Avocado Ranch Dressing image

Yield serves 4

Number Of Ingredients 25

4 tablespoons EVOO (extra-virgin olive oil)
6 slices smoky bacon, chopped
2 pounds ground chicken breast
2 to 3 tablespoons pureed chipotle in adobo, depending on preferred heat level
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon smoked paprika
1 large yellow onion, chopped
3 to 4 garlic cloves, finely chopped or grated
3 tablespoons tomato paste
1 quart chicken stock
Salt and pepper
1 yellow bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
1 medium red onion, chopped
2 jalapeño peppers, seeded and finely chopped
4 shots of tequila
Juice of 1 lime
1/4 cup chopped fresh cilantro leaves
1 avocado, pitted
1/4 cup finely chopped fresh chives
Juice of 1 lemon
1 cup buttermilk
Crushed tortilla chips, for garnish

Steps:

Place a large heavy-bottomed pot over medium-high heat with 2 tablespoons of the EVOO. Add the bacon to the pan and brown, about 3 to 4 minutes. Add the chicken to the pot and brown, 5 to 6 minutes, stirring occasionally to break up the lumps. Add the pureed chipotle, cumin, coriander, and smoked paprika, then stir for 1 minute. Add the onion and garlic to the pot and cook until tender, 5 minutes more. Add the tomato paste and chicken stock and some salt and pepper to the pot and bring the liquids up to a bubble. Reduce the heat to a simmer.
While the chili is simmering, place a medium skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Add the bell peppers, red onion, and jalapeño to the skillet and cook until tender, 4 to 5 minutes. Remove the skillet from the heat and add the tequila. Return the skillet to the heat and flame the tequila to burn off most of the alcohol. Add the lime juice, the cilantro, and some salt to the salsa.
To a food processor bowl add the avocado, chives, lemon juice, and buttermilk. Process until smooth and then season with salt and pepper.
Serve up the chili with some of the tequila-pepper salsa and avocado ranch dressing. Garnish with tortilla chips.

Spinach Salad with Chili Pepper Dressing image

Yield Makes 8 servings

Number Of Ingredients 9

4 bacon slices
2 pounds spinach (about 2 large bunches)
1/2 cup pitted ripe black olives
1/4 pound mushrooms
1/2 pound jícama
6 scallions
2 hard-boiled large eggs
1/2 to 3/4 cup Chili Pepper Dressing , or to taste
4 ounces queso blanco cheese or feta

Steps:

In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain. Crumble bacon. Discard coarse stems from spinach and tear leaves into bite-size pieces. Quarter olives and thinly slice mushrooms. Peel jícama and cut into 1/2-cubes. Mince scallions and finely chop eggs.
In a large bowl toss spinach with bacon, olives, mushrooms, jícama, and scallions. Add dressing and toss well.
Crumble cheese over salad and sprinkle with eggs.

Chili Pepper Dressing image

Yield Makes 1 1/4 Cups

Number Of Ingredients 10

1 large red bell pepper
1 fresh green chili such as Anaheim or poblano
1 fresh jalapeño chili
1 large garlic clove
3/4 teaspoon freshly grated lime zest
2 tablespoons finely chopped fresh coriander
1 tablespoon finely chopped fresh oregano leaves
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1/2 cup olive oil

Steps:

Roast and peel bell pepper and Anaheim or poblano chili. Finely chop roasted pepper and chili. Wearing rubber gloves, seed and mince jalapeño chili. Mince garlic.
In a bowl whisk together all ingredients with salt and pepper to taste. Makes about 1 1/4 cups.