[marmalady]

CC - OOh, that sounds good - anything with peaches in it has my vote!!!!

Suzanne, you can freeze the unused chipotles in adobo; I use a small sheet pan or cake pan with a piece of parchment; spoon 1 chipotle and some sauce in a little puddle, and then place it in the freezer til frozen; then put 'em all in a ziplock. Works great when you only need 1-2, and you don't end up with that mystery can at the back of the fridge!

For the recipe, I just chop 'em up.

This is a traditional relish that's put on grilled fish tacos:

LEMON CABBAGE RELISH

4-6 cups

½ medium cabbage shredded
½ cup water
salt to taste
Juice of 4 lemons (or 6-8 limes)
¼ cup chopped cilantro

Rinse cabbage and drain well. Stir in salt; add water and juice. Toss to mix well. Let marinate 30 minutes or up to 1 hour, refrigerated. Drain before serving and sprinkle w/cilantro.

YUCATECAN CITRUS MARINADE

makes 1 ½ cups

½ cup orange juice
1T orange zest
¼ cup lime juice
1tsp. lime zest
¼ cup lemon juice
1tsp. lemon zest
¼ cup oil
1 tsp. oregano
2T chipotle powder
3-4garlic cloves
1T dice jalapeno
3-4T cilantro

Combine everything and whisk to blend. For chicken, marinate 6-8 hours; for fish, 2-4 hours.

CHICKEN TORTILLA SOUP

1 cup onion chopped
½ cup celery, chopped
2T garlic, minced
2 jalapeno peppers, minced
2T canola oil
2cups diced tomato
3 cups chicken broth
1T ground cumin
1tsp. ground cloves
1T chile powder
1T salt
1 bunch cilantro, chopped
1cup jack cheese grated
1 diced avocado
1 stale corn tortilla
2 corn tortillas,julienned and deep fried
1 ½ pounds chicken breasts, cooked and cubed

Saute onion, celery,garlic,and jalapeno for 3 minutes in oil in a large pot. Add tortillas, tomatoes, stock, and spices, and bring to boil; reduce heat and simmer for 30-45 minutes; remove from heat and add cilantro. Blend in batches.
Put soup in a clean pot and keep warm til ready to serve. To serve, put chicken pieces in a bowl, ladle soup over chicken; top with avocado, cheese, and tortilla strips.

End of Lesson 2!!!!