fyi: chipotle in adobo - Zupas

Author: Deborah Harroun

Posted by | October 26, 2011 | Deborah, FYI | No Comments

Have you ever had a recipe ask for chipotle peppers in adobo, so you buy a can and open it up and not know what to do with it?  I know I was pretty lost when I first started using these peppers.  But if you like a little bit of smoky heat, this is an ingredient that you want to be familiar with!

Chipotle peppers are jalepenos that have been dried and smoked.  The adobo sauce is a tomato and vinegar based sauce.  The peppers are a bit spicy, but if you want a little bit less heat, you can scrape out the seeds and ribs of the peppers.  Most recipes that I have come across use only a small amount, so I am usually left with the majority of the can.  If you are wondering how to store the remaining peppers so that the can doesn’t go to waste, there are actually a couple of options.  Because the sauce is a vinegar based sauce, they will last for quite a long time in the refrigerator.  Just transfer them to an airtight container and store in the refrigerator, taking what you need when you need it.  Or you can remove the peppers from the can, scrape out the seeds, and then put the peppers and the adobo sauce all in a food processor or blender.  Process until smooth, then transfer to a zip-top freezer bag and freeze.  Whenever you have a recipe that calls for the peppers, just break off what you need, and keep the remaining frozen peppers in the freezer!

Want some inspiration on what to make with these peppers?

Chipotle Beef Baked Taquitos from Taste and Tell
Pumpkin Quesadillas from Closet Cooking
Steak Chili from Evil Shenanigans
Chipotle Ranch Dressing from Pinch My Salt
Agave Salmon Burgers with Chipotle Mayonnaise from Inspired Taste
Roasted Red Pepper and Chipotle Hummus from Cook Like a Champion


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