extra chipotle peppers in adobo, what do do?
- Wendy Lai
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.