By sheer chance, I found a chipotle bread dip made of canola oil, soybean oil, balsamic vinegar, extra virgin olive oil, chili essence, dried rosemary, paprika essence, and chipotle essence. As a blended condiment, it's clear and dark. Its composition of flavor is rich, first with a distinctive chipotle aroma and spiciness, then the noticeable but not to stringent acidity of vinegars, and finally a thick and subtle aroma of herbs and spices. Since I don't eat much bread, I have been using it as marinate, salad oil, cooking oil, whatever else I could think of. I find it particularly interesting with salads. One day, I tried it out with a snack of wasabi-coated green peas. The wasabi flavor and the crunch of the peas added a new dimension of excitement to the celery salad. By the way, I liked to eat the leaves of the celery because of its flavor.
Recipe: Salad with chopotle oil and wasabi peas (for 2)
Ingredients:
- leaves and the yellow stems of one stalk of celery, carefully washed and chopped
- 2 large leaves of purple cabbage, chopped
- 1/4 cup wasabi coated green peas snack
- 3 tablespoons (TB) cashew pieces
- 2 TB chipotle bread dip
Procedure:
Toss the chopped vegetables in 3 TB of well-shaken chipotle bread dip. Since the bread dip is a thick oil, only a small amount of it is needed. When the vegetables are well coated with the dip, mix in the peas and the cashews. Serve right away, else the crispy coat of the peas will be lost.
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