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1
Cook the bacon in a medium stockpot or Dutch oven over medium heat until it's lightly browned and has rendered its fat, about 5 minutes.
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2
Add the onion, bell pepper, and garlic and cook until the onion is tender and translucent, about 6 minutes.
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3
Pour in the chicken stock and add the squash cubes.
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4
Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the squash is tender, 15 to 20 minutes.
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5
Add the black-eyed peas, Garlic-Chipotle Love and corn.
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6
Simmer until the picadillo has thickened and the flavors come together, about 12 minutes.
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7
Stir in the basil and salt and pepper to taste.
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8
Divide among six bowls, and serve with rice and salsa.
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9
Preheat the oven to 300 degrees F. Pour the oil into a heavy ovenproof medium saucepan and add the garlic.
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10
Cover the pot with foil, put it in the oven, and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes.
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11
Remove the pot from the oven and let the garlic and oil cool to room temperature.
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12
Put the garlic and the now garlic-infused oil in a food processor or blender.
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13
Add the chipotles and sauce, cilantro, lime zest, and salt and puree until the mixture is very smooth.
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14
Store in the fridge in a tightly covered container for up to 2 weeks or freeze for up to a month.
