6 chipotle peppers

1 poblano pepper

½ cup boiling water

½ teaspoon cumin seed

½ teaspoon dried Mexican oregano

1 tablespoon dried minced onion

1 teaspoon onion powder

2 teaspoons roasted garlic powder

1 tablespoon olive oil

Pinch salt

• Remove the stems and seeds from the peppers, and slit the peppers lengthwise. Roast in a heavy skillet over medium-high heat, turning them occasionally; heat until puffed and just beginning to get brown, about 10 seconds each. (Do not burn the peppers or the resulting sauce will be bitter.) As they're done, put the peppers in a bowl.

• Pour the boiling water over the peppers; let soak for 15 minutes. (If you wish to peel the peppers, remove them from the water with a slotted spoon and do so before completing step 4.)

• Dry-roast the cumin and oregano in the skillet until fragrant, being careful that the oregano doesn't burn.

• Add all the ingredients to the bowl of a food processor or blender container. Process until mixed, yet still chunky. Leftovers can be stored for several days in the refrigerator.

Crispy Alternative to Pickles

Try a ¼-cup serving of the Zesty Herbed Dilly Bean recipe on a hamburger instead of dill pickles and you'll have that traditional All-American flavor at a fraction of the sodium content. Green beans are blanched before frozen, so using a package of frozen beans saves you that step and they are crisper than using no-salt-added canned green beans.