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Chipotles in Adobo

p
Phil Sep 22, 2005 09:20 PM

I have, after much difficulty here in Oz, acquired a one gallon tin of chipotles in adobo from Mexico. Trouble is, I'm hardly likely to use them all at once. How do I keep them once they're opened? Can I freeze them in smaller lots? And while we're at it, what's adobo?

  1. puzzler Nov 19, 2009 10:24 PM

    Wow -- someone resurrected a 4 year old thread. Spinderella must have been digging around in ancient Chowhound history. I wonder if OP Phil is still working on that original gallon?

    5 Replies
    1. re: puzzler
      BobB Nov 20, 2009 11:54 AM

      We'll never know - he's no longer registered on Chowhound.

      1. re: BobB
        geminigirl Nov 22, 2009 07:33 AM

        well anyway, this is a really good dip...

        http://www.epicurious.com/recipes/foo...

        1. re: geminigirl
          j
          Joebob Nov 3, 2012 09:18 PM

          Yes, it sounds good. My idea would be to sub 1 1/2 C good, e. g. Mountain High, yoghurt for the mayo and sour cream to make it lower cal.

          1. re: Joebob
            p
            pine time Nov 4, 2012 08:42 AM

            I whiz a bunch of chipotles in adobo with softened butter. Great on corn bread with a bowl of chili.

            1. re: pine time
              j
              Joebob Nov 4, 2012 03:31 PM

              Mmmmmm!

    2. Zeldog Nov 19, 2009 07:10 PM

      You've got a couple years worth of chipotle, mate. Freezer burn is what you need to avoid. Zip lock bags are ok for a month or two, but if you have (or have a friend who has) a vacuum sealer, freeze the chipotles in whatever size you like, then vacuum seal them, and they will be available for your grandchildren to enjoy.

      Oh, hell. I just noticed how old the original post is. Hope Phil's chipotles kept well, or this thread is useful for the next person who buys a gallon of chipotles.

      1. s
        spinderella Nov 16, 2009 12:45 PM

        I'm glad to see it freezes well, I need only a TBSP for my chicken quesadillas so I am freezing the rest in an ice cube tray.

        1 Reply
        1. re: spinderella
          coll Nov 16, 2009 12:55 PM

          I freeze Ziploc bags full and break off a hunk when needed. It breaks very nicely. Just use gloves if possible!

        2. a
          Aimee Sep 23, 2005 04:28 PM

          I take individual (if they are whole) chilis and a tsp of sauce and lay out on a piece of saran wrap on a pan until they freeze. Then I put in a freezer ziploc bag (sometimes I'll wrap each little frozen chili/sauce portion in saran before putting it in the bag, so it makes it super-easy to pull out of the freezer). Any extra sauce I'll just freeze in a cylinder (like you would do for cookie dough), then wrap in saran wrap/put in a freezer bag so I can pull it out and chop off pieces as needed.

          1. m
            munster Sep 22, 2005 11:12 PM

            It freezes very well. It will also keep in the fridge for at least a couple months.

            4 Replies
            1. re: munster
              a
              adamclyde Sep 23, 2005 09:27 AM

              one gallon? holy cow.

              yes, they freeze very well. Make sure to freeze them in portioned amounts... some folks use ice cube trays. I just lay them out in smaller portions on a baking sheet lined with parchment. Once frozen, I throw into a ziplock bag.

              (btw, one way to use a lot of them is in chipotle mayo. I wouldn't have a burger with out it now...

              - Adam

              1. re: adamclyde
                w
                Will Owen Sep 23, 2005 02:10 PM

                Holy cow indeed...at least you aren't gonna have to do any more searching for a while!

                If you're into making the sweet-spicy kind of barbecue sauce, one of those peppers buzzed in a blender with the other ingredients makes it just wonderful. They're also a great addition to beef or pork stews and braises. That sauce they come in is pretty yummy too. Hot, though!

                Jeez, a gallon! One is tempted to ask: Imperial or American?

                1. re: Will Owen
                  p
                  Phil Sep 26, 2005 09:59 PM

                  Many thanks for yours, and others' responses! It's imported from Mexico, so I'd assume it's an American gallon. Cost about $AU28, I think.

                  1. re: Will Owen
                    v
                    Val Nov 16, 2009 03:00 PM

                    OMG..!!!! A freakin' gallon???? Whoa...much as I LOVE those chipotles in adobo and seek out new ways to use them, they are mighty potent and JEEZ...it would take me a darned long time to use them up!!!! Into the freezer they would go! PLUS, I would give some away, truly, to anyone who wants to use them also...I would think that after a few months, the freezer would take effect on them and they'd be a bit diminished (that's my theory, anyway!)

              2. o
                oakjoan Sep 22, 2005 10:11 PM

                Adobo sauce for canned chilis is tomato and vinegar sauce. I don't which came first, Chicken Adobo from the Philippines (which has a dollop of soy sauce included) or chiles en adobo....since both Mexico and the Philippines were occupied by Spain, maybe they evolved from some Spanish dish. I know that France has some wonderful vinegar-based chicken dishes, too.

                2 Replies
                1. re: oakjoan
                  l
                  lax2mia Sep 23, 2005 06:02 PM

                  Adobo is the Spanish word for a marinade. "En adobo" basically means marinated.

                  1. re: oakjoan
                    a
                    anglina Nov 3, 2012 05:59 PM

                    The two adobos evolved separately. When the Spanish arrived in the Phillipines they noticed a dish aesthetically similar to what they called adobo and the name apparently stuck.

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