A lack of bourbon and maple syrup in the house meant the need for a rethink. As I’m currently living on the Isle of Islay in Scotland, there tends to be a lot of whisky about, and I also happened to have some honey. I wanted something a bit smokey, so I selected Port Charlotte Scottish Barley (40ppm) for the whisky.
One of the lovely spices I picked up last weekend is whole dried chipotle chilli. The rating on the pack advises a hotness of 6/10. 10 must be rip roaring hot, cause this 6 will definitely put hairs on your chest. Chipotle chilli is excellent in tomato based dishes, and I’ve tweaked my Black Bean Salsa recipe so that it has a lot more punch. If you’re not a fan of heat, only use half the chilli. Chipotle + cocoa + black beans + tomato = one awesome salsa/stew a.k.a ‘Mole’ (sauce made with chilli, tomato and chocolate). If I wasn’t trying to eat slow-carb, I’d add a few squares of good quality chocolate instead of cocoa.
Holy Mole Frijoles Negros – black bean, chipotle and chocolate ‘salsa’ with chopped soft-boiled eggs and avocado