I opened a can tonight to make a creamy sauce to go with some grilled salmon, but I only needed to use two. There are about 10 left over. Can I freeze the rest and not loose any heat?
Yep. I've frozen them too. I took a piece of that press n seal plastic wrap and put them down individually, then pressed the plastic to make little single packages and put them into the freezer.
Here is an insanely easy recipe to use with Chipotle in Adobo. It is delicious.
My only changes were to use chipotle in adobo sauce (instead of whole peppers), no maple syrup, and only 9 oz of penne (12 is too much). I also top with chopped green onions instead of cilantro. One other note -- I normal jar of alfredo sauce isn't quite 2 Cups but it didn't matter.
Yummy! If you try it, be sure to post if you liked it or not.
They keep practically forever in the fridge so they must have a teriffic preservative in them. Makes you wonder if you really want to eat them. : ) I've never tried freezing them.
Oh, you gave me more recipes to try and they sound fantastic. Thank you!
Beverly, I don't think itis the preservatives, but the heat of them. Years ago at Sheshebops house I had my first taste of them. Jessy was making a dish, I forgot which on, and I stuck my finger in the can. Before she could warn me not to taste that much, I was coughing, eyes were watering and I wanted to die.
This recipe was easy too:
Chipotle Cream Sauce
2 cloves garlic 2 chipotles in adobo sauce Juice of 1 lime 1/2 cup mayo 1/2 cup of sour cream
Process garlin, chipotles and lime juice in a blender or FP until it is a fine puree. Add mayo and sour cream and mix well.
Serve over pan seared Salmon filet with extra sauce on the side.
Serves 4
I found this recipe in a Super Walmart at the seafood counter. The flavor was milder than I thought so I might add an extra pepper next time.
Lime-Chipotle Sauce - Sunset Magazine Posted by Jessica, CF
Food processor: 1/2 cup honey 2 tablespoons minced canned chipotle chilies in adobado sauce 3 tablespoons brown mustard 1/2 cup lime juice 1 1/2 tablespoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 cup chopped fresh cilantro Season with salt and pepper
Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups
I'm a heat wuss, so I just use one chipotle, not two.
We've been hooked lately on Chipotle Mayonnaise - we like it with grilled artichokes or roasted red potato wedges. I also freeze the leftover peppers, using Glad Press 'n Seal just as Alexa recommended (that stuff is great!).
Becky
Chipotle Mayonnaise
1 cup mayonnaise, preferably homemade (I use Best Foods Light) 2 cloves garlic, minced or pressed 1 chipotle pepper in adobo sauce 1 teaspoon lemon or lime juice 1/2 teaspoon ground cumin 1/2 teaspoon Mexican oregano
Combine all ingredients in the bowl of a food processor and process until smooth, about 1 to 2 minutes. Transfer to a small bowl and refrigerate until needed.
Need another recipe to use up a few ? Have you tried Sharon's recipe yet? So Good!!!
Diane's Home Cookin Chapter: Biscuits & Scones
Cornmeal Biscuits With Cheddar And Chipotle =========================================== 1 tablespoon unsalted butter 3/4 cup (packed) chopped green onions
1-1/2 cups all purpose flour 1/2 cup yellow cornmeal 2 tablespoons sugar 2-1/2 teaspoons baking powder 3/4 teaspoon coarse kosher salt 1/2 teaspoon baking soda 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes 1-1/2 cups (packed) coarsely grated yellow extra-sharp cheddar cheese 1 large egg 3/4 cup (about) buttermilk 1 tablespoon finely minced canned chipotle chiles in adobo*
Blend flour, cornmeal, sugar, baking powder, salt, and baking soda in processor. Add 1/2 cup chilled butter; cut in using on/off turns until mixture resembles coarse meal. Add cheese; cut in using on/off turns. Transfer flour mixture to large bowl. Whisk 1 egg in glass measuring cup. Add enough buttermilk to egg to measure 1 cup; stir in green-onion mixture and chipotles. Make well in center of dry ingredients. Pour buttermilk mixture into well; mix just until evenly moistened.
Turn dough out onto generously floured surface. Knead gently just until dough holds together, about 10 turns. Pat out on generously floured surface to 3/4-inch-thick round. Using 3-inch round cutter, cut out biscuits. Transfer to ungreased baking sheet, spacing 1 inch apart. Gather dough scraps; pat out to 3/4-inch thickness and cut out additional biscuits. Brush biscuits with egg glaze
Bake biscuits until golden, tester inserted into center comes out clean, and biscuits feel firm, about 18 minutes. Cool on rack 5 minutes. Serve warm.
posted by Sharon (chase) *Available at some supermarkets, specialty foods stores, and Latin markets.
Oh, those biscuits sound wonderful! Must try those tonight.
Here's sort of a different way to use chipotles I found on the recipezaar site (posted by "Rita", I think). It's absolutely killer! I've adapted it by substituting Italian parsley for cilantro since my kids hate it. Also, the original recipe calls for a can of black beans. But I usually serve another bean dish along with potato salad, so I omit them.
CHIPOTLE POTATO SALAD
8 medium red potatoes, cooked, peeled and cubed 6 eggs, hard-boiled and chopped 8 slices bacon, chopped and cooked until crisp 2 ribs celery, sliced 4 green onions, sliced (I include some green stems) 1 Tablespoon chopped Italian parsley or cilantro 1/2 sweet red pepper, chopped 1 (15-oz.) can black beans, rinsed and drained (optional) 1 cup mayonnaise 1 Tablespoon sugar 2 - 4 chipotle peppers in adobo sauce, chopped salt and pepper, to taste
Put mayonnaise and sugar in a blender or f/p. Add as many chopped chipotles as you dare. Blend until smooth. Combine all other ingredients. Pour sauce over all, stirring well to mix. Refrigerate. (Note: I usually make one and a half times the sauce recipe because we like plenty of it!)
I've got a question. I bought some dried chipotle powder from Penzey's a while back. Could I substitute some powder for the chopped canned peppers? If so, how much powder do you think would equal one chopped pepper? All these recipes sound really good!
I'm glad to find out you can freeze them. I have always wasted most of the can. The San Marcos brand we get here are hotter than a devils pitchfork and I like hot but one or two is all that ever gets used. Shambo, I've never used the powder but I have used dried chipotle peppers. The adobo sauce is what makes these different but I bet you could use it with good results.
Shambo, I did the same thing -- just happened to see the powdered form in Penzey's a couple of months ago and grabbed it thinking I'd use it a lot. Strangely enough, I've never even opened the jar, so I can't tell you much about it. I did ask about equivalent measurements, and the saleslady said that 1 tsp. was roughly equal to 1 pepper in sauce. But she stressed that it was a very general guideline.
That definitely made sense, because I've found that the ones in adobo sauce can vary a lot in 'heat' level. (Not just from batch to batch, but even within the same container.) So it's really not a good idea to just automatically add 3 peppers every time you make the potato salad dressing, for instance. Those little puppies are sooo much more potent than the jalapenos that most of us are used to. Three may have been perfect last time, but 1-1/2 or 2 may be all you can handle next time. Just depends. You really need to go slowly and taste after each addition.
With the powdered form, it should be a lot easier to establish a definite amount that suits your personal taste in any given dish. (At least, I assume the level of spiciness would be more standardized.) But the adobo sauce itself lends a lot of flavor. You'd miss that, but I'm pretty sure the powder could be substituted without compromising most recipes.
Wouldn't you know, I also ordered the adobo spice blend from Penzey's. I've looked at recipes online for adobo sauce and they all seem to have some sort of tomato and a bit of vinegar. I'm thinking that if I added a smidgen of tomato paste (from the tube) and a dribble of vinegar along with the powdered chipotle & adobo spice, I'd come pretty close to approximating the canned peppers. Thanks for your help.
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