- Dave Mar 2, 2005 02:27 PM
Is there a reason why every recipe I've seen calling for peppers in adobo sauce only calls for one or two when the can has at least a dozen of them? Is this a scam by the adobo company to get us to buy more? Is there a way I can store the other peppers indefinitely once the can is opened? Are the cans only getting bigger? And, dare I ask, is there a dish out there that calls for an entire can?
Back in days of yore, my mother was convinced that the sock companies were also colluding against us by selling socks with different colored stipes on them, so that if you lose/destroy one, you're out two socks.
We shouldn't have to put up with this.
What are your opinions and/or suggestions?
my experience is that this stuff lasts pretty much indefinitely (Im talking more than a year) if you transfer it to a glass jar and keep it in the refrigerator. If you are going to keep it this way, probably best to keep the chiles whole and make sure they are buried in the paste.
Christ, You could put chilis in adobo on the sidewalk for a couple of months and never taste a degredation in the dish that you prepare with them. What is the problem that you anticipate?
I assume that the chiles in the adobo sauce are chipotles? I've never used adobo sauce because I buy my chipotles in the dried state. They keep very well that way in a glass jar kept out of the light in a cabinet. I rehydrate the number of chipotles that I need at a given time. I also do not need to use a can opener.
You can make adobo sauce from scratch. Just add the rehydrated chiles to an 8 ounce can of tomato sauce, preferably a brand which does not contain High Fructose Corn Sweetener. HFCS is poison.