Chipotle

Chicken gets a south-of-the-border treatment with a tomato-chipotle sauce infused with lime and garlic.

This is another wonderful all-purpose salsa. It goes particularly well with eggs and any dish containing black beans. The essential technique in this recipe is the blackening of the tomatoes. That and the chipotle chile give the salsa its deep, smoky flavor.

(Spicy Chicken Broth with Chicken, Vegetables, and Chick-Peas)

For some reason, small tunas like the bonito are not as popular fresh as the large yellowfin and bigeye tunas. Bonito has a delicate yet rich flavor. In this recipe, the fish is highly seasoned, grilled, and then broken up into pieces with the tines of a fork and used as the filling for tacos. The slight bitterness from the grilling combined with the smoky richness of the seasoned fish is a perfect excuse to experiment with several salsas as accompaniments. I particularly recommend Charred Tomato Mint Salsa. Don't forget to have plenty of soft, fresh tortillas on hand.

This recipe originally accompanied Roast Pork with Port Jus and Chipotle-Glazed Apples .

This recipe can be prepared in 45 minutes or less.

Serve with: Warmed tortillas and steamed, buttered summer squash. Dessert: Key lime pie from the bakery.

This recipe has a nice balance of sweet and spicy flavors, and a drizzle of lime juice provides tang. Serve the corn and the Hearts of Romaine and Roquefort Salad with the burgers, and check out the box on the next page for potato salad suggestions.

Look for chipotle chilies in adobo sauce in the Latin American foods section of the market. Serve the wraps with purchased salsa and an avocado, grapefruit and red onion salad with oil and vinegar dressing. Complete the menu with chocolate wafer cookies and coffee ice cream.

A dollop of yogurt adds a creamy richness and cuts the heat of the chiles.

This salsa from Café Iguana in Denver, Colorado is terrific with tortilla chips.

This recipe can be prepared in 45 minutes or less. This recipe calls for chipotle chiles, which are actually dried, smoked jalapeños. They can be bought packed in adobo, a sauce made from ground chiles, herbs, tomatoes, and vinegar. Serve the dip with bell pepper strips, chips, or crackers.

In this luscious soup, the restaurant uses a squash that is relatively new to the American market: the kabocha, a beautiful jade-green winter squash with deep orange flesh. Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

Complement this meatless supper with a chopped romaine and sliced avocado salad, followed by orange sorbet with nut cookies for dessert.