Chipotle peppers are actually dried smoked jalapenos. Canned in adobo, a flavorful red sauce, they are packed with heat and smoky flavor and add a quick spark to a dish. You can find small cans (three ounces) with brand names such as herdez or Embasa in the Latino foods aisle of most grocery stores or in Latino markets.
If you can't use an entire can within a week, just put the puree in a zippered plastic bag or in ice cube trays. Store it in the refrigerator for up to three weeks, or freeze it.
1 (3 ounce) can chipotle chilies in adobo.
Put the entire contents of the can in a food processor or blender, and puree. refrigerate in a covered container topped with a thin layer of oil to prevent a crust from forming on top.
TIM'S NOTES: Put a little dab of this puree in anything that you want to have a little heat
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