Chipotle Steak spice

With it’s deep smoke, heat and sweet, chipotle is a natural ingredient to make a great steak spice. In this post, I’ll give you inspiration for making your own steak spice blend using Bluewater Pepper Farm Hot Smokey Chipotle along with our Sweet Smoked Paprika and other herbs and spices.

Don’t be afraid to tinker with the quantities and build your own custom blend. I like the texture of the dried minced onion and garlic but you can use powder if that’s what you have on hand. If you’re not a cumin lover, cracked black pepper is also terrific.

Season the meat an hour or so before you start cooking. This allows it to come up to room temperature and also lets the salt work it’s magic. I like to add some extra salt – the recipe is low salt by design. Put a generous coating of seasoning on both sides and the edges too. Use your fingers to press the seasoning into the steak.

filet with mushroom-pepper sautee and baked potato
Filet mignon with sauteed mushrooms and peppers with a baked potato

Whether you’re cooking on a BBQ grill or on the stovetop, be sure to start out with high heat to get a nice sear on both sides for about 2 minutes each. Finish it off at a lower temperature, either on a cooler part of the grill or in a pre-heated oven until the steak reaches your desired level of doneness. A cast iron pan works great by the way.

Finally, take it off the heat and let it rest for 5 minutes before tucking in. It will cook a bit more while resting, so take it off the heat a few minutes before it’s completely cooked to your liking.

Chipotle Steak Spice

Chipotle and smoked paprika combine with herbs, salt and spices to make a delicious steak seasoning
Keyword Hot Smokey Chipotle powder, steak spice, sweet smoked paprika
Prep Time 5 minutes


  • 1 tbsp Hot Smokey Chipotle
  • 1 tbsp Sweet Smoked Paprika
  • 1 tbsp kosher salt substitute any coarse grained salt
  • 1 tsp ground cumin
  • 1 1/2 tsp dried minced onion onion flakes or powder are great too
  • 1 1/2 tsp granulated dried garlic use garlic powder instead if you like


  • Blend all the ingredients together in a small bowl or measuring cup.
  • Store in an air-tight jar or spice bottle. This recipe makes about a 1/4 cup.


Treat the recipe as a guideline. This makes a mildly spicy seasoning. Adjust the heat by adding more or less chipotle powder.
The salt in this recipe is intended to be low so you’re in control. Add a little extra when you season the meat if you like.
If you’re not a fan of cumin, sub in cracked black pepper instead. 
You can also include dried herbs like Mexican oregano, thyme, basil, rosemary or whatever you like.
Season your steaks an hour or so before cooking, and allow them come up to room temperature. 
While it’s tempting to start eating them right away, let them rest for 5 minutes or so after taking them off the heat.

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Mexican Chili BBQ Sauce

Mexican chilies are an amazing and versatile ingredient to have in your pantry. However, many Canadians are unfamiliar with how to make use of them in their cooking. Here’s a simple recipe for homemade Mexican Chili BBQ sauce that I hope will inspire you to try them out. Best of all, you can buy hard-to-find Ancho chilies and Guajillo chilies direct from Bluewater Pepper Farm or at one of our retail partners in Huron County.

Guajillo and Ancho chilies

This BBQ Sauce is great on grilled chicken or pork, as a dressing for grilled chicken wings, and it lends authentic Mexican flavour to your taco filling — shredded chicken, beef, pork or even tofu. Spice it up even more with one of our fermented hot sauces, Hellfire Habanero, Chipotle Madness or Cranny Pepper Sauce.

When most of us hear the word “chilies”, we often assume that equates with hot and spicy. While that’s often the case, many popular Mexican chilies are quite mild. By combining different chilies in your cooking, you can find the right heat level.

You can make this delicious BBQ sauce using spices and ingredients you likely have on hand or easily find with the exception of the chilies, Mexican oregano and chipotle powder, which you can buy from our store.

BBQ Sauce ingredients Archives – Bluewater Pepper Farm

For a dead simple version, you can even start with regular ketchup – more about that later.

Some basics for using Mexican chilies in your cooking

First off, chilies are harvested when ripe and then dried (often smoked too), resulting in leathery pods produced by the ton in Mexico. Dehydration serves to concentrate the flavours and ensures the chilies store well at room temperature.

When used in cooking they’re added to sauces, or ground into powder. Here are a few general techniques (though no rule is cast in stone).

Anchos, stems and seeds removed
Just tear your chilies into pieces and discard the stem.

Lightly toast the chilies to bloom the flavours. Do this whether making a sauce or powder. Remove the stems and discard. You can keep the seeds and stringy pith, or toss them. Just remember those are hotter than the rest of the chili. Tear chilies into pieces. Toast for a minute or so in a hot skillet, pressing them down with your spatula and flipping once. Be careful not to burn them – there shouldn’t be any smoke.

Make powder by grinding up the toasted chilies in a spice / coffee grinder. Use the powdered spice in meat rubs, soups, sauces, etc.

If you’re using the chilies to make a sauce, then soak them by covering with some boiling water. Weigh down the chilies to ensure they’re submerged and soak for 20 or 30 minutes. The liquid and the chilies go right into the pot from there.

Of course, this is just the very basics. You’ll find tons of inspiring recipe ideas by searching the web.

Anchos or Guajillos?

Ancho Chilies are a sweet, mild and smoky chili that may be the most widely used in Mexican cuisine. They are a large, meaty chili, made from ripe poblano peppers. Guajillo’s are dark red colour with a thin wall and shiny skin when dried. They have an earthy flavour with tones of tea. Guajillos are hotter than Anchos, but nowhere near jalapeños or habaneros, especially if you remove the seeds. In Mexico, you’ll find both these chilies everywhere, even in corner stores.

You can make this BBQ sauce using either type, or try a combination of the 2. And, since it’s BBQ sauce, you can be as creative as you want. Remember to keep a balance of salt, sweet, vinegar and heat but after that, you can try adding or substituting other spices and flavours. Some good candidates are black pepper, cinnamon, nutmeg and tamarind.

A final note, the recipe calls for Mexican whole leaf oregano, also hard-to-find in Canada, but also available here from our shop. This type of oregano is used throughout Latin America, so if you want authentic, give it a try. It has a slightly stronger flavour, but can be used in place of Mediterranean oregano in cooking.

Ancho Chili BBQ Sauce

Make this delicious and versatile BBQ sauce using Mexican chilies and oregano, either mild or spicy. This recipe stores well in the fridge for a few months.
Course condiment
Keyword BBQ sauce, Mexican chilies, Mexican oregano
Prep Time 1 hour 30 minutes
Cook Time 1 hour


  • 3 qt sauce pan
  • small, heavy skillet (for toasting chilies)
  • blender or food processor
  • Storage jars – makes about 1 quart


  • 2 whole Ancho Chilies approx 1 ounce
  • 3 whole Guajillo Chilies
  • 1/2 cup boiling water for soaking chilies
  • 1 tbsp Mexican whole leaf oregano you can substitute regular oregano
  • 1 tsp Hot Smokey Chipotle powder Adjust amount of chipotle to calibrate the heat level as follows: mild – no chipotle, medium – 1/2 tsp, spicy – 1 tsp or more. You can always add more, but you can't take it out!
  • 1 tsp granulated garlic or garlic powder
  • 1 tsp ginger powder
  • 4 whole cloves
  • 1 tsp whole allspice
  • 1 tsp salt adjust to taste at the end
  • 1 20 oz can tomatoes (crushed, whole or diced)
  • 1 medium onion, roughly chopped
  • 2 tbsp soy sauce be sure to use gluten free if that's an issue
  • 3 tbsp cider vinegar you can another type of vinegar – be sure to avoid malt vinegar if you require gluten free
  • 1/2 cup maple syrup or brown sugar


  • Rip the chilies into 1 or 2 inch pieces. Discard the stem. Whether or not to use the seeds is a personal choice. They add more heat and a slightly more bitter taste to the final product that many people like – it's up to you.
  • Have your boiling water ready.
    Keep a close watch as you toast – you don't want to burn them! Place the chilies In a medium hot skillet in a single layer. Press down with a spatula to get an even toasting, and flip over once or twice. You should see them start to 'sweat' a bit, but not smoke. This shouldn't take much more than a minute.
    Place the toasted bits into a measuring cup and pour about 1/2 cup boiling water on top. Submerge them using a drinking glass to weigh them down. Let the chilies soak for 20 minutes or so.
    Toasting anchos in a skillet
  • Place all the other ingredients in your saucepan and bring up to a boil on medium-high heat. When the chilies are done soaking, add them to the pot, along with the soaking liquid.
    All ingredients in saucepan
  • Reduce heat to simmer. Allow to simmer for 1 hour, stirring regularly, scraping down the side of the pot each time. You want it to be about as thick as ketchup, so add water or cook a bit longer to get it where you like.
    Allow to cool before blending
  • Carefully tip the pot into a blender or food processor bowl. Whiz it on high for a minute or more until it's completely smooth in texture and the whole spices are ground up.
    Adjust salt to taste. Remember, condiments should be a little salty.
    Pour into a 1 qt jar and store in the fridge. This will keep for a few months.

Now for the ketchup version. . . Ketchup is a great base for BBQ sauce because it’s already sweetened and nicely seasoned with spices. First, toast and soak the chilies as above. Next, in a 3 qt saucepan, combine 2 cups ketchup, the chopped onion and soy sauce. Since ketchup is already fairly acid, add just 1 tbsp cider vinegar. Once the chilies have soaked, add them along with the liquid. Bring it to a boil, then reduce to a simmer. Cook until it reaches the desired consistency. Allow it to cool before whizzing it up – an immersion blender works fine with this recipe because it doesn’t need to grind up whole spices. Finally, adjust the salt to taste. It will keep for a month or so in the refrigerator.

Rice and Peas

In addition to being the perfect complement to Jerk Chicken or Oxtail stew, serve this hearty Jamaican side with with curries or other savory sauces.

This recipe is a snap to make using the Instant Pot to speed things up. You can also make it on the stove top or in a rice cooker

Rice and Peas

In addition to being the perfect complement to Jerk Chicken or Oxtail stew, serve this hearty Jamaican side with with curries or other savory sauces.
The key ingredient in rice and peas is the coconut cream. We normally use the Grace creamed coconut product which can be found in most grocery stores these days. It comes in a small block that's been reduced to concentrated paste, a bit like cold butter (but at room temperature). There are canned coconut milk products that I haven't tested. I suspect you just need to reduce the water, try 50-50 coco milk and water.
Course Side Dish
Cuisine Jamaican
Keyword rice and peas
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people


  • 1 cup Long grain white rice Use Basmati rice if you prefer. Either way, give it a good rinse and drain to get rid of some starch.
  • 1 cup canned black beans, pigeon peas, or black-eyed peas 1 cup is half of a 14 oz can of beans. Try cooking from scratch in an Instant Pot. Extra beans can be saved in the fridge covered in a little of their liquid – use them in salads and soups.
  • 1 cup water
  • 1 tsp salt
  • 2 tbsp Grace Creamed Coconut
  • 1 clove minced garlic
  • 3 seeds allspice/ pimento gently crush with the side of a chefs knife
  • ½ tsp dried thyme use 3 or 4 sprigs of fresh thyme if you have it
  • 1 whole scotch bonnet pepper (optional) for the flavour – leaving it whole doesn't add much heat
  • 2 or 3 green onions flattened with side of a knife


  • Rinse the rice once or twice with some tap water to remove some of the starch. Use a strainer or just swish it around in the pot and carefully pour off the water.
  • Break up the coconut cream into small bits before adding to the pot, to avoid nasty lumps.
  • Add all the ingredients . . . water, salt, allspice, garlic, thyme, green onion, coco cream and a scotch bonnet pepper (optional) to the Instant Pot and stir to blend well.
  • Put on the lid and set the Instant Pot to pressure cook on high for 4 minutes
  • When the time's up, allow it to release naturally for at least 10 minutes, before releasing remaining pressure. You can make it an hour or more ahead of time, using the Instant Pot's keep warm function.
  • Remove the green onion and thyme sprigs, then fluff it up and serve!


Keep any leftover in the fridge for up to 1 week. 

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Oxtail Stew

Make this staple of Jamaican cuisine using Bluewater Pepper Farm Hot Smokey Chipotle powder for awesome flavour and heat. Serve with rice and peas along with a side of salad or vegetable.

Make this staple of Jamaican cuisine using Bluewater Pepper Farm Hot Smokey Chipotle powder for awesome flavour and heat. Serve with rice and peas along with a side of salad or vegetable.

Oxtail stew

Oxtail stew is classic Jamaican comfort food.  Oxtail is a tough, bony cut of beef that needs a lot of cooking to tenderize it, extract full flavour and achieve the gelatinous texture that's the hallmark of a nice oxtail.  Everyone has their own variation, so there is no "standard" recipe for oxtail stew. This version is the one Tony's been making for years from memory. While it's traditionally cooked for hours in a dutch oven (dutchie or dutch pot in Jamaica) we prefer to use the Instant Pot to achieve a perfect braise while speeding things up.
Course Main Course
Cuisine Jamaican
Keyword Bluewater Pepper Farm hot smokey chipotle, oxtail stew
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 6


For the marinade

  • 1 tsp Bluewater Pepper Farm Hot Smokey Chipotle powder Adjust to suit your heat preference. 1 tsp gives a mild to medium heat, so if you like it hot, add up to a tablespoon
  • 1 tsp Grace's browning sauce Most grocery stores carry this, but if you can't find it, just use a little molasses.
  • 1 1/2 lbs Oxtail, cut into smallish pieces Small 1" chunks are the ideal size. This quantity is about half of a whole oxtail
  • 1 1/2 tsp salt
  • 1 tsp sweet paprika
  • 1/2 tsp whole allspice, crushed 6 to 8 allspice seeds
  • 1/2 tsp dried thyme Use 3 or 4 sprigs of fresh thyme if you have it
  • 1/2 tsp onion powder

Additional ingredients

  • 1 tsp cooking oil
  • 2 cloves of garlic, peeled and crushed
  • 1 medium onion, diced
  • 1 tbsp brown sugar
  • 1 tbsp ketchup Use a tablespoon of sauce from chipotles in adobo if you have it
  • 1 cup beef broth dissolve 1 bullion cube in boiling water
  • 1/2 to 1 cup water
  • 1 8 oz can Lima beans (aka broad beans), drained I like to cook these from scratch in the Instant Pot. Soak them overnight and they'll cook in 8 minutes on high pressure.


Marinate the Oxtail

  • Mix all the marinade ingredients(browning sauce, salt, paprika, allspice, thyme, onion powder and chipotle powder) in a medium bowl.
  • Add the oxtail, mixing well for an even coating
  • Cover and refrigerate for at least 4 hours, but preferably overnight

Cooking instructions

  • Heat your Instant Pot by selecting Sauté, high. Add the oil
  • When it's hot, add the oxtail pieces in a single layer, leaving a bit of space between them so steam can escape. Give it 3-5 minutes or so, then turn over and brown the other side. Set aside in a bowl when browning done.
  • Put onion and garlic in the pan (add oil if needed) to soften up for 2 minutes
  • Add the beef stock and 1/2 cup of water to deglaze the pan, making sure to scrape the brown bits off the bottom – loads of flavour in there!
  • Next, add back the oxtail plus the ketchup and brown sugar.
  • Set your Instant Pot to pressure cook on high for 1 hour.
  • When time's up, natural pressure release is best, but if you're in a rush for time, quick release is fine. Check the oxtail for tenderness – it should be falling off the bone. If not, put the lid back on and pressure another 10 minutes. There's quite a bit of variation between different batches of oxtail – normally an hour is more than enough, but in other cases, it just needs to cook longer.
  • Once it's nice and tender, toss in the lima beans and simmer to reduce the liquid to a nice gravy another 10 or 20 minutes. The beans serve as a thickener. Taste and adjust the salt to your liking.

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Try Chipotles in Adobo for big Mexican flavour

You haven’t really tried Mexican food until you’ve used the fiery condiment, Chipotles in Adobo. In this post, I’ll show you how you can make a very nice version using my Bluewater Pepper Farm Hot Smokey Chipotle.

What exactly are chipotles in adobo? In an earlier post, What is Chipotle?, I explained the transformation from ripe jalapeños to smoked and dried chipotles. To make this adobo, whole chipotles are re-hydrated and simmered long and low in a tomato, vinegar, garlic and onion sauce. The result is a tangy, sweet and smoky condiment that can be added to many of your favourite dishes.

There are canned chipotles in adobo that are very good, but they’re not widely available in Canadian supermarkets. This adobo recipe uses my chipotle powder in place of whole chipotles which are also hard to find. I’ve made this using both whole and ground chipotles to compare the flavour. It’s hard to tell the difference when I use it in other dishes or sauces.

While I prefer to use canned tomato purée, ketchup makes a decent substitute.

There are many different ways to use this versatile dressing, whether in marinades, sauces, braises or on it’s own as a condiment. Keep reading for 5 ideas that follow the recipe.

Easy Chipotles in Adobo

Make this versatile Mexican ingredient using my Hot Smokey Chipotle powder instead of whole chipotles which can be difficult to find here in Ontario. This recipe yields about a cup. Most recipes that use chipotles in adobo as an ingredient only call for a few tablespoons so a cup will go a long way. With the vinegar content and being free of oil, it will last in the fridge for a month or more.
Course condiment
Cuisine Mexican
Keyword chipotle in adobo, Hot Smokey Chipotle powder
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 cup


  • 1 cup canned tomato purée Substitute 1/2 cup of ketchup
  • 2 tbsp maple syrup or another sweetener Omit this if you're starting with ketchup.
  • 1/4 cup cider vinegar While cider vinegar is the classic Mexican ingredient, just substitute white vinegar if you don't have it on hand.
  • 1 tbsp Bluewater Pepper Farm Hot Smokey Chipotle powder If you have them, use 6-8 whole chipotles, soaked in hot water for 15 – 30 minutes.
  • 1 tsp whole black peppercorns
  • 1/4 to 1/2 tsp salt
  • 1/2 medium onion, sliced very thin Use a mandolin for perfectly uniform, thin slices fast (just be careful!)
  • 4 garlic cloves, peeled and roughly chopped Use cloves whole or crushed if you prefer.
  • 1/2 to 1 cup water You'll need to add more water if you use ketchup.


  • Whisk the tomato, vinegar, chipotle powder and a little water together in a small saucepan and bring up to a boil. Use about 1/2 cup water if you're starting out with ketchup.
  • Stir in the sliced onions, garlic and peppercorns, return to a boil, then reduce to a gentle simmer for 60 minutes or so. Stir often and add water to keep it from getting to thick. Since we are using chipotle powder, you could reduce the cooking time if you need to, but it really does benefit from a long slow cook.
  • You'll want to end up with a consistency a bit thicker than ketchup, so keep that in mind and add water accordingly as it cooks.
  • Once it's simmered a while and reached the right thickness, remove the pot from the heat and allow it to cool completely.
  • Use some right away and store the rest in a container in the fridge for a month or more.


The aroma alone is enough reason to make this staple of every Mexican kitchen! 
Chipotles in adobo are usually made using whole chipotle chilies that are re-hydrated and slow simmered with tomato, vinegar, garlic, onion and black peppercorns.  This recipe is essentially the same thing but using ground chipotle powder instead.

Here are 5 simple ways to enjoy Chipotles in Adobo . . .

Adobo translates to English as “dressing”, and as that word implies it’s something you combine with other ingredients or add to dishes.

  1. Make a BBQ sauce. Combine 1/3 cup chipotles in adobo with 2/3 cup of ketchup then add mustard and maple syrup (my favourite) and a little more vinegar to taste. You can be creative with BBQ sauce as long as you maintain a nice balance of sweet, acid and spices. Add garlic and ginger (fresh grated or powdered), honey, lime or lemon juice. This will taste great on anything grilled – slather it on as you finish grilling to get a little caramelization.
  2. Taco sauce. Combine roughly equal parts chipotles in adobo and mayo and add a little sour cream or yogurt. Plop a spoonful on a taco or a burger, but be careful, you might just eat the sauce by itself.
  3. Add a few tablespoons of chipotles in adobo to a batch of chili con carne to lend awesome barbecue flavour.
  4. Stir-fry sauce. Combine chipotles in adobo and water. Saute seasoned, cubed chicken breast, shrimp, beef strips, pork, tofu or any protein you like. When nearly finished, toss in the sauce to finish cooking. Make it
  5. Add a few tablespoons of chipotles in adobo to your marinades. I like to add some to my marinade for oxtail pieces when I make the Jamaican standard, oxtail stew.

One more thing, I highly recommend the cookbook Everyday Mexican by renowned chef and student of Mexican cuisine, Rick Bayless as a starting point for cooking with Mexican ingredients (of course chipotle, but so much more). In fact, pick up any of his cookbooks, and you’ll be inspired to cook more Mexican!

Jerk Marinade

Use my Jerk Chipotle Seasoning to make this classic Jamaican marinade for chicken or pork

Jerk Marinade

Marinate chicken, pork or other meat overnight for a real Jamaican jerk flavour. This recipe makes enough for 3 or 4 lbs of meat.
Course Main Course
Cuisine Jamaican
Keyword jerk marinade
Prep Time 10 minutes
Servings 1 cup of marinade


  • 1 to 2 tbsp Bluewater Pepper Farm Jerk Chipotle Seasoning adjust to taste
  • 1 to 2 tsp Salt to taste My Jerk Seasoning contains no salt. I find 2 tsp is about right for a whole chicken, but adjust to suit your taste.
  • 1/4 cup Soy Sauce For gluten free, use Tamari instead (soy sauce is traditionally made from a blend of soy and wheat)
  • 1 Juice of a lime
  • 2 or 3 Crushed green onions Give them a good whack with the flat of your knife
  • 1/4 cup water
  • 1 tbsp Browning sauce You can find browning sauce in any Jamaican food shop and many grocery stores. Substitute 1 tsp of molasses if you don't have a bottle on hand.
  • 1 Chicken bullion cube Optional
  • 1 Scotch Bonnet pepper cut in half Optional – my seasoning mix is mildly hot. The scotch bonnet adds heat and a nice flavour. It's the favourite of my Jamaican friends. Remove the seeds for less heat.


  • Whisk the marinade ingredients in a measuring cup or large bowl, keeping aside the onion and scotch bonnet.
    Jerk Marinade
  • Pour over top of the meat, ensuring every piece is well coated. Add the onion and scotch bonnet, cover and refrigerate for at least 4 hours, preferably overnight. Stir it up a few times while it's marinating.
  • After cooking your main, use the remaining marinade for a delicious gravy you can serve over the meat and the traditional side of rice and peas.

Time for Sweet Corn!

For many of us, there’s no better food than fresh picked sweet corn. The arrival of the new crop at the height of summer, draws crowds out to all the farmer’s markets around here. At Masse’s Fruit and Vegetable market, they pick it fresh throughout the day.

There’s lots of debate over the best way to cook a cob but my favourite is to shuck the husk and roast ’em directly on the grill. Brush on a little corn oil and salt as it roasts, turning it three or four times until the kernels are a bit caramelized all around.

Use corn dishes for serving. Add a dollop of butter and season with a mix of garlic powder and my Hot Smokey Chipotle. Combine 1/4 tsp of each, drop a pinch or two on your cob, and roll in the dish to spread evenly. Delicious!

You can buy my chipotle powder right now at Masse’s.

Spice up your vegan burger

Just the other night, I tried this recipe for Black Bean Veggie Burgers and we really enjoyed the result. That was the second attempt at it as in my first attempt the mixture didn’t stick together very well. I ended up adding an egg (not so vegan). However, the flavour was fantastic and I felt it was worth another try.

The recipe calls for 1 tbsp of chili powder. I added 1/2 tsp of my Bluewater Pepper Farm Hot Smokey Chipotle and reduced the chili powder accordingly. I used my own chili powder blend, but you can use any good quality, fresh chili powder.

I prefer Instant Pot beans in place of using canned beans. One cup of cooked black beans is roughly 1/2 cup of dry beans. For dried black beans (pre-soaked), pressure on high for 10 minutes. If not soaked, set for 30 minutes – a bit overcooked is fine for this recipe since you need to mash them up. Either way, use the natural release (wait for the pressure lock on your Instant Pot to drop by itself).

Another tweak is to add a bit of water to the mix if it’s not holding together well. I added maybe 1/4 cup, so save a little cooking liquid (plain water is fine too). When it get to the right consistency, it should stick together nicely.

Cook the quinoa in the Instant Pot too – it’s dead simple. Just rinse 1/2 cup of quinoa, add 1/2 cup of water, salt to taste and pressure on high for 1 minute. You need to let it slow release, so it takes about 15 minutes overall, but it will be perfect and you don’t need to mind the pot.

More ideas:

  • Try using my Jerk Chipotle Seasoning instead of chili powder
  • Make into ‘meatballs’ serve with a tomato pasta sauce
  • Freeze any extras you have – they hold up well and make a quick and nutritious meal. Just thaw and re-heat in a pan or microwave. Add frozen to a meatless pasta sauce

Oven Baked Tortilla Chips

Oven baked tortilla chips

Choose this healthy alternative to deep fried tortilla chips.  A tiny bit of Bluewater Pepper Farm Hot Smokey Chipotle powder delivers real BBQ flavour to these baked tortilla chips.  
Tip: If you're on a gluten free regimen, it's best to avoid deep fried chips in restaurants unless you confirm they use separate oil to make them (or they're baked like this recipe). 
Keyword chipotle BBQ, gluten free, tortilll chips
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes


  • 8-10 4″ Corn tortillas I prefer 100% corn, check for gluten free. If GF isn't an issue, you can use any type of tortilla. 8-10 tortillas when cut up will fit nicely on 2 baking sheets
  • ½ Tsp Chipotle BBQ seasoning Combine a ¼ tsp each of Bluewater Pepper Farm Hot Smokey Chipotle powder, garlic powder and salt
  • 1 Tbsp Corn or olive oil


  • Pre-heat oven to 350F.
  • Put the oil In a small bowl and add the spice, mixing it in well
    Oil and seasoning
  • Lightly brush the spiced oil mixture on both sides of your tortillas.  Stack them up like pancakes.  
  • Now, the best trick of all . . . Use a large chef’s knife to slice the whole stack into 8 pieces. Be careful as you slice through the stack, applying gentle pressure. First cut the stack in half, then rotate it 90 degrees for quarters. Make 2 more slices to end up with perfect chips.  You might want to try this with a smaller stack of tortillas until you get the hang of it. 
    tortillas cut in wedges
  • Spread the chips in a single layer on baking sheets covered with a sheet of parchment.  
  • Place the sheets in the oven and bake for 8-10 minutes.  Depending on your oven, you may need to rotate sheets half way through for an even bake.  Test for crispness before taking them out – the chips should be nice and crisp and not chewy. Keep an eye on the chips to avoid over-baking them.
  • You might want to experiment with your oven to get the timing perfect every time.
    chili con carne with tortilla chips


Serve with Chili con Carne, guacamole, hummus, etc.   These chips make delicious nachos too.  They’ll stay fresh and crisp  in an air tight bag or container for several days.

Chipotle BBQ seasoning

Chipotle BBQ seasoning

Make this simple spice blend to get authentic BBQ flavour without needing a BBQ!  Sprinkle on Oven Baked Tortilla chips.
Course Seasoning
Cuisine American
Total Time 2 minutes


  • 1 tbsp Bluewater Pepper Farm Hot Smokey Chipotle powder
  • 1 tbsp garlic, either powder or granulated
  • 1 tbsp salt


  • Combine in a small prep bowl.  
    Store in the spice cupboard in a tightly sealed container.


Use this recipe as a guideline.  There aren’t any strict rules – just try it and adjust to your liking.