Yes, the same thing with tomato paste. Pull out a sheet of wax paper. Drop the stuff on the wax paper. Freeze. Tear the wax paper and place in Ziplock bag.

So make your own adobo sauce and freeze it in 2tbsp portions in an ice tray. I'm sure that direction is from someone who always has an open can of chipotles on hand.

You could just puree the rest and freeze in an ice cube tray as plllog mentioned. Or, freeze each chili with a bit of sauce in the cube tray.

Sherry mentioned tomato paste. These days I buy the tubes. Years ago I’d freeze the little cans, then open both ends to push out the frozen cylinder. Wrapped it up for the freezer and sliced off as needed.

ETA - Or maybe what’s done in this link…?

Link

^^^^^^^^

”It was so simple, like the jitter bug. It plum evaded me.” Jimmy Buffett

Yeah I do have one of those newfangled freezer contraptions and know how to put things in it. 😉😂 The main issue is separating out the most usable amount of sauce.

Blending it all up sounds promising but for such a small quantity - the can is 4 ounces - I'm not sure even my mini FP would have enough to work with. I'll try it next time!

I'm thinking perhaps making my own is the best route. Kicking myself because I assumed it'd be a project, yet plenty of recipes I'm now seeing have just a dozen or so common pantry ingredients. Will try this as well!

Thanks!

As for the small amount, you could just pour it into a bowl and use your kitchen shears to cut into it until it’s pretty much liquid.

I've been using chipotles in adobo for years. Open the can, take what you need, put the rest of it in a glass jar and put in the fridge. Use as needed. Keeps for a very long time--actually, I've never had it go bad in the fridge.

I really don't understand the problem here. Every recipe I've ever used it for asks for 1 or 2 of the chiles and maybe 1 T of sauce. You could replace 1 of the T of sauce with a chipotle.

I've done the puree thing in the past. Just pureed the whole can to start with. Then used what I needed. Two T is a quarter of a 4 oz can. Then the rest is either in a jar in the fridge if I think I'm using it more often... or poured off into portions for the freezer.

Since I like to dehydrate, I've also run a puree like this through the dehydrator to make a shelf stable powder. Rehydrate amount as needed. I've done this with salsa and enchilada sauce too. As long as it does not have any fat in it, works very well.

If it's too small an amount for processing, how about just mincing the solids thoroughly with a chef's knife until it's basically a puree, then mixing it back together? Then you can portion and freeze it.

If you'd rather not, and have a mortar & pestle, you can 'puree' it that way too.

Yeah mincing would work, too. Honestly I just hadn’t considered blending in the peppers for some stupid reason!

“…how about just mincing the solids thoroughly with a chef's knife until it's basically a puree…”

That also works nicely with small amounts…also quick!

If it is still too soupy to put on a flat tray, just use cupcake papers in a cupcake pan. The metal ones would be best.

Most times it not about saving something or money, it just connivence, having it measured for the next time

At least you did not use the entire can as I did, lol. I liked it, but hubby could not even taste it!

Hi Foas!,... I so get the annoyance. Not a big dealio, just an extra step if trying to get a meal on the table. For twenty plus years i've been purchasing the pureed/minced tins. My international maket and mexican markets have had it for years...until 2020. So i had to purchased the tins with the whole chipotles....open a tin, take one out with a bit of sauce, messy chop on my cutting board, tin into the fridge to deal with later....into a small glass jar.

I don't stock many tin goods. Chipotles are an exception. And a couple small tins of green and red salsas for quick taco night adding some fresh ingredients...

I did just find amazon has my usual sauce, no whole chipotles, now. and the crushed la Cosenta brand.

I did find, eventually, the MexicanGrocer that has all i was purchasing previously from my local international market.

No issues reaching the free shipping 60$.

I only used MexicanGrocer once but i did stock up on ingredients for tamales like corn wrapers, masa, etc. And dried whole peppers. To get the free shipping...and not that diffucult.

Not sure i could do that again from MGrocer. I don't stock many tinned goods. Once a year maybe?

Thanks sleeve! Another thing I should have thought of was the Latin grocers near me. Next time I’m in that direction I’ll see if they carey any of those brands.

I meant to mention i make cubes. Years past they would get lost in the freezer but since i made them last month, handy in the big kichen freezer drawer, i'm going through them quickly. Two trays of the ginger, tumeric, lemon, grapefruit....one tray each of greens and adobo. Similar to Lars recipe but i used my last tin of whole chipotles and some roasted garden tomatoes with veg and garlic from the freezer in my small blender jar.

I also keep dried chipotle powder on my spice rack to use a pinch or in spice blends. Used last night i tossed some shrimp to oven roast for a gumbo garnish.

I'm soaking a pound of garbanzos and a pound of blackbeans for a Sunday DimSum gathering. Saturday i'm making probably four different humus and a couple dressings. A favorite recently is a miso ginger caesar. (NYTimes?)

Well, do not do what I did once! I needed 2 tablespoons out of one can, so not wanting to waste, I thought, ”what can it hurt”, and used the entire can! Wow! I ate it, but hubby could not touch. Let me say, my sinuses were very clean!