I've never seen a recipe that uses a whole can of those. Usually, recipes call for one or two peppers from the can. Between the chiles and the peppers, I'll bet your sinuses are really clear...:-)

I use a whole can of the Chipotle peppers in a whole batch of Chipotle ketchup but that is probably a much larger amount before it's reduced.

You might be paying for it!

Oh man, when I read that you put the whole can in......ouch.

Live and learn!

Wow, I bet that was tasty until the taste buds burnt out! I usually use two peppers and a bit of sauce in a pot of chili; and freeze the rest of the can in similar portions. Whew!

I love spicy, but I'm not sure I would like that much spicy!

Your recipe sounds good; Im going to make a mental note to try it, but with fewer peppers!

My DH would have loved that! Yeah, that's a lot.

Waaaaaay too hot for me!

Whew!

Those plus a whole can of tomatoes and chilies, here that's Rotel! The original are hot, I use mild in most of my stuff.

You added too much of several hot ingredients!

Thin them down.

Oh dear... Hope your poor tummy isn't too knocked off it's axis.

That's a lot. I love chipotle peppers in adobe, but just 1 pepper in a recipe. I freeze each pepper with some sauce on parchment paper. cut around each one wrap and store in a plastic container. Then I can take out 1 pepper at a time.

RoTel, I could never use a can like I see in recipes. I use a tsp or two! LOL

Actually, they last quite awhile in the fridge in a jar. As you now know, just use 1 or 2 at a time!

Rita, I'm a heat wimp, I'm flinching just thinking about it!

Annie

I buy these - I just take a little bit out at a time. So much better than the cans.

I don't screw up very often in the kitchen but boy, howdy, this one takes the prize. This is what I get for not doing my homework first trying a new item. We love spicy hot foods but this is over the top. I had no idea that these things were so potent. I think the only thing that beats this in heat is once my Korean friend invited us to her favorite restaurant and ordered everything special. I paid for it the next day. Pillog, thanks for the tips, maybe I'll try some sour cream or yogurt in it to lighten it up, I hate to throw out what's left, but I might have to if that doesn't remedy it a little.

These peppers keep amazing well in the refrigerator. I have one recipe that calls for ONE chipotle pepper in adobo. You should see me trying to mince chop it without touching it! I do like them--in moderation.

I didn't realize they came in jars! Yay, learned something new today, lol!

That's the brand sold here, but only in cans. I'd still freeze them, as I don't use them daily or even weekly.

This is a fail you won't forget!! ouch. I've done so many unforgettable things over the years...like quickly tapping an herb/spice into something and a giant clump falls out, grab a vinegar that does not have a drip tip like some and way too much goes in.

I don't find many things will cool that much heat, like over salted. Yogurt/dairy/avocado will help but not much, just a moments relief. Volume will do it.

I would walk away, enjoy the salad, then freeze in 1/2 pint containers. Add to soups or a stew later. That will dilute by at least 5-6 times volume.

I've not used the cans in some time. I make a similar sauce we call 'spice bombs', roasted/smoked and freeze the puree every Fall. I used to use a bit of the chipotle can, and add the rest to the blender with a few fresh tomatoes. Then freeze in ice cube trays. It really should come in a tube type container like some tomato pastes.. the toothpaste tubes. Jar is good.

I like freezing beans/grains in 1/2 pints for easy quick meals. Grab two 1/2 pints and a pint stock, out of the freezer, some with chicken, some with greens, mix-n-match.

To piggyback on sleevendog's suggestion, you could also add one of those frozen 1/2 pint containers to spaghetti sauce. For those who like spicy, doing that will give the sauce a nice little kick.

I would also freeze in maybe 1 to 2 cup containers for use in later dishes without adding any hot pepper. Even making Charro beans later, just do the onion and bell pepper without any hot pepper, then add 1 cup of this.

It would also be good in burritos or tacos if you left out the cayenne.

I have done this as well but on purpose to add it like spice packages. I didn't try to eat it though. :-). Unlike DH who pulled out one of my spicy packages without knowing and stuck it on his noodles and found a very very hot surprise.

I usually freeze it in small amounts and add it as people are suggesting. Just remember to label it as extra hot. I like spicy food but I don't like having my brain burned.

I think the freezing as spicy sachets is a great idea to keep it from going to waste. Don't add the dairy if you're going to freeze.

What you have there is definitely distillate of fire. The one I made wasn't meant to be eaten as is (by me), but with a bunch of stir ins, including sour cream, cheese, chopped tomatoes, cabbage, squash, etc., plus a starch. And it was still you-gotta-be-young hot, though good. I don't know how ol' ****Face ate it. :) Our other roommate didn't like my veg stews (carnivore) so didn't go near it. :)