Chipotle-Rosemary Potatoes

Directions

1. 1
   Boil first ingredients 10 minutes, or until potatoes are knife-tender.
2. 2
   Drain, discarding the peppercorns and herb sprigs.
3. 3
   Mix chili puree, salt, and rosemary in a large mixing bowl.
4. 4
   While potatoes are still warm, cut in half and toss with spice blend until well-coated.
5. 5
   Grill or heat on a griddle until slightly dried and not-quite-blackened.
6. 6
   *Look for chipotle chilies canned in adobo sauce.
7. 7
   Puree the whole can and store in a jar in the refrigerator.
8. 8
   They keep quite a while and are perfect for jazzing up all manner of foods.
9. 9
   Use sparingly, though -- it's hot!