Ever have a recipe that calls for one chipotle but you are stuck with a leftover can of chipotles in adobo that you have no idea what to do with? They can only keep in the fridge for so long before they start looking like a science experiment. When I saw this tip some time ago on the Rachael Ray show, the only thing I could exclaim is “BRILLIANT” and, let me tell you, my pantry (and wallet) are forever thankful.
Next time you have a can of chipotles that need a home, here’s what you can do.
Break out the cutting board, a sharp knife, some food storage bags and a mini food chopper and get ready to make chipotle puree.
I’m a gal that likes things a bit heated but not super spicy so I de-seed my chipotle peppers. You can leave the seeds in if you want. Add the peppers and adobo sauce into your mini-food processor and pulse away til it becomes a thick puree.
Finally, add the puree to a food storage bag. Squeeze the air out, seal the bag, make sure to add a description so you aren’t thinking it’s raspberry puree or something, and add the folded bag to another bag (I detest freezer burn). Fold up everything and put in the freezer.
Next time you have a recipe that calls for some chipotle, cut a little bit off and add it to the recipe. I tend to use 1/2 teaspoon whenever it calls for 1 chipotle but, remember, I’m still getting used to spice. You can add as much or as little as you wish.
The money you save – well that goes to the Stiletto Fund of course. Happy Cooking!
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