extra chipotle peppers in adobo, what do do?
- Wendy Lai Jan 13, 2005 12:21 PM
I'd like to make some sort of braising food with the leftover peppers. They are so spicy, it seems most recipe calls for one or two. I think they'll keep pretty well in the fridge, but what can I do with them?
I've enjoyed combining with some stew meat (beef or pork) a bunch of onions, and some canned crushed tomatoes and braising for a couple of hours, and then eating in a tortilla (garnish to taste.)
Alton Brown adds one or two finely diced to mashed sweet potato.
chop up a bit and add to:
Roast Beef or Pork / Lechon / Carnitas (on a roll, perhaps)
a basic bechamel or veloute (over enchiladas, sauteed snapper, crab cakes . . . )
a glaze or marinade for roast fowl
. . .
It's good to add them to black beans with a little vegetable stock,cilantro and sauteed onions and then pour the beans over tortilla chips for an impromptu nachos fest. If you just put the peppers in a tupperware container they last forever in the refrigerator.
Tinga poblano: pork shoulder, chorizo, tomato, and onion simmered in a small amount of pork stock or water with several chipotles and their accompanying adobo. Excellent for tacos, tostadas, etc. Not a braise per se, but it does involve cooking in liquid.
I also puree the chiles in their adobo and slather 'em on the inside of grilled cheese sandwiches, adding cilantro, red onion and tomato if available.
Put a couple of cloves of garlic, the rest of the can of chipotles and an undrained can of tomatillos in a blender. Whirl with a few pulses and you have a great salsa to put on eggs, use as a dip, or any way you would use salsa. Lasts a long time in the fridge.