Field Notes

Smoky Sangrita

Sangrita is one of our favorite weapons in the kitchen and at the bar for injecting tons of smoky, spicy, umami flavor into drinks. It's the base for our house Bloody Mary and Michelada, and the perfect counterpart to a glass of mezcal for sipping. 

  • 1 cup tomato juice 
  • 1 cup hot sauce (makes sure you use something with chipotle for that sweet smoky hit)
  • 1 cup orange juice 
  • 1/3 cup fresh lime juice 
  • 1/3 cup kosher salt 

Add ingredients to a large pitcher and keep cold. You can also blend for a couple minutes to get everything extra smooth but it's not necessary. Keep refrigerated. 

Introducing the Chili Lab Hot Sauce Kit

Sometimes the only thing standing between you and a new cooking adventure is the right tools. To that end, we’re thrilled to announce our latest creation, The Chili Lab Hot Sauce Kit. A collaboration with W&P Design, the Hot Sauce Kit comes with everything you need to create a bespoke chili condiment of your own.

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Arrabbiata Recipes

This recipe is as simple as it gets, and quick to boot. There are a few keys to making it stand out: use the best ingredients you can find, from the canned tomatoes to the olive oil. And secondly, don’t be afraid to really stir those noodles as you alternate between adding tomato sauce and cooking water. It’ll make the sauce cling to the noodles and develop a velvety texture.

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The Smoky Orange

Mezcal is the incredible smoky cousin of tequila. Rimming the rocks glass with Chipotle Chili Salt picks up on that smoky flavor beautifully, and some orange juice and campari round out the cocktail with sweet bitter flavors. 

  • 1.5 oz mezcal (we like El Buho)
  • .75 oz fresh squeezed orange juice
  • .5 oz campari
  • .25 oz simple syrup
  • .25 oz lemon juice
  • chipotle chili salt & thinly sliced orange to garnish

Add mezcal, orange juice, campari, simply syrup and lemon juice to cocktail shaker. Fill with ice & strain into a rocks glass. Garnish with salt & orange wedge. Enjoy.

 

 

Honey-Chipotle Baked Beans

Baked beans are a one-pot staple that defies geography. You’ll see a pot of beans as regularly in the churches of Maine as you will in the barbecue joints of Tennessee. Chipotle peppers add a subtle smokiness that extends the meat-mimicking caper of the beans. And the peppers’ tobacco-like earthiness matches beautifully with the sweet underline of honey. An herby breadcrumb topping gilds the lily, evoking the classic French version of the dish, cassoulet.

Honey-Chipotle Baked Beans

Serves 4 to 6

  • 3 to 5 dried chipotle peppers (depending on your desired heat level)
  • ½ cup boiling water
  • 3 strips smoky bacon
  • ½ red onion, cut into 4 pieces
  • ½ red bell pepper, roughly chopped
  • 1 medium carrot, peeled and roughly chopped
  • 3 garlic cloves
  • 1 teaspoon smoked paprika
  • 2 teaspoons Colman’s mustard
  • 2 tablespoons honey (maple syrup or sorghum syrup would also work well here)
  • 2 tablespoons tomato paste
  • 4 cups meaty white beans (such as Great Northern)
  • 2 cups chicken stock
  • 2 tablespoons apple cider vinegar
  • Salt
  • ½ cup breadcrumbs
  • ½ cup chopped parsley
  • 1 tablespoon olive oil

In a small bowl, combine the chipotle peppers and the boiling water and set aside. Preheat the oven to 350°.

In a food processor, add the bacon and process until it is a paste. Add the red onion, red pepper, carrot and garlic and process until the vegetables are finely chopped and incorporated in the paste.

In a Dutch oven over medium heat, add the bacon-vegetable mixture and cook slowly, until the fat from the bacon has rendered and the vegetables begin to smell roasted, about 10 minutes. Stir in the smoked paprika, mustard, honey and tomato paste. Drain the chipotles from their liquid and finely chop. Add the chipotles to the Dutch oven, along with the white beans. Add the chicken stock, stir to combine, and bring to a simmer. Cover and transfer to the oven and bake for 30 minutes. Remove the lid and bake an additional 15 to 30 minutes, until the beans are quite tender. Stir in the vinegar and season with salt to taste.

In a small bowl, mix the breadcrumbs, parsley and olive oil together. Season with a bit of salt, and spread the breadcrumb mixture in an even layer over the top of the beans. Heat under the broiler for about 5 minutes, until the breadcrumbs have turned golden brown. Serve immediately.

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The Chili Pepper Field Guide is a growing knowledge base exploring the diverse flavors of chili peppers from around the world. We welcome your thoughts and content suggestions via email or social media using hashtag #chililab