A little spicy.

Obviously I have a thing for Chipotles, and nowadays you can find them as almost a staple ingredient on many menus.  I started off with the first recipe I posted on my main (recipes) page by making Chipotle Lime Butter for on top of steaks, then I started putting them into Mayo and BBQ sauces to give it that extra smoky, spicy kick.

Here's a picture of what I've been able to find in the store for Chipotles, they come in an "adobo" sauce, but I really like what the adobo adds to a dish.

I usually take seed them, which is a little more work, but removing the seeds reduces the heat level and enables you to taste more of the chipotle and adobo that can be masked by too much heat.

Enjoy!