295337 Sun Dec 14 13:50:27 -0800 2003 21 27 General Chowhounding Topics 0 1622849 I used two for a short rib recipe this morning and now have half a can left. Any suggestions on what to do with these? And perhaps how long the leftovers will stay fresh once refrigerated? Many thanks. Sun Dec 14 13:50:27 -0800 2003 0 bj 1 1622850 I usually keep leftover canned chipotles en adobo in the refrigerator in a little glass or plastic container with a lid. They'll last forever. Sun Dec 14 14:10:06 -0800 2003 1622849 0 Cristina 2 1622855 Any more usage suggestions? I have had a can in my cabinet for a while and would love to use them. Sun Dec 14 15:32:22 -0800 2003 1622850 0 D-NY 3 1622872 I chop and use in meatloaf or as a topping for meatloaf. Sun Dec 14 18:13:15 -0800 2003 1622855 0 cad 1 1622851 Keep them in a plastic container and they will keep indefinitely. Below is a recipe for a soup I make (adapted from epicurious.com) with chipotles: 2 tablespoons olive oil 1 cup finely chopped onion 1 cup finely chopped carrot 1/2 cup finely chopped celery 6 garlic cloves, minced 1/2 teaspoon dried oregano 7 cups chicken broth 2 15-ounce cans hominy, drained 1/3 cup canned crushed tomatoes with added purée 2 teaspoons chopped canned chipotle chilies 1 pound cooked shredded chicken thighs 1/2 cup chopped fresh cilantro Lime wedges Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped carrot, chopped celery, minced garlic and dried oregano. Sauté about 10 minutes. Add chicken broth, hominy, tomatoes and chipotle chilies; bring to simmer. Reduce heat, cover and simmer 30 minutes. Season to taste with salt and pepper. Add chicken and let simmer about 5 minutes. Stir in chopped fresh cilantro. Serve soup, passing lime wedges separately. Sun Dec 14 14:12:06 -0800 2003 1622849 0 JessicaKlonsky 1 1622860 I keep a plastic container of puréed chipotles in adobo in the fridge and use it like hot sauce (though only in Mex-leaning foods). I've had it last for more than a year with no noticeable loss of quality. Sun Dec 14 16:20:08 -0800 2003 1622849 0 GG Mora 1 1622863 Roast the following veg in a hot oven until they are starting to get a nice brown color: med-large tomato, thick-sliced onion, several cloves of garlic, a poblano chile (or a couple of jalapenos), a few tomatillos. Remove seeds/stem and peel the poblano, but leave some of the peel on, if it's black. Puree all the roasted veg along with all of the juices they give off. Add the canned chipotles en adobo, a couple of splashes of cider vinegar, a dash of salt, some cilantro, and a splash of oil. If you have any fairly mild, dried red chiles, like Californias or guajillos, deseed, soak in hot water and add to the blender. If puree is too thick, add some water. Pour puree into a heavy-bottomed sauce pan. Add some ground cumin and Mexican oregano, a dash of allspice and a bay leaf. Cook on very low heat, stirring occasionally so nothing sticks on the bottom, for a couple of hours. It should have reduced by a third, and be nice and thick. Taste and add salt, if needed. This is a fairly spicy adobo type salsa that has a wonderful depth of flavor, and many uses. I make fairly large batches of this salsa, pack it in small plastic containers and keep it in the freezer. That way I always have some on hand. I serve it as a table salsa with Mexican food, put it in burritos. As an accompaniment to chips and guacamole, I often serve a trio of salsas--the roasted veg, a raw tomatillo salsa and pico de gallo. I also give containers of this salsa as gifts to cherished friends. There's nothing like it available commercially. Sun Dec 14 16:56:52 -0800 2003 1622849 0 zora 2 1622934 I do a very similar thing but add a bit of dark bit of dark brown sugar and then sautee shrimp in it. Wonderful! Mon Dec 15 12:08:52 -0800 2003 1622863 0 Candy 1 1622873 I like to saute mushrooms with chipotles. Good for topping pizzas or filling omelettes. Sun Dec 14 18:14:26 -0800 2003 1622849 0 ericS 1 1622875 Make some chipotle mayo for sandwiches. Its a staple in my house. 1 c mayo 3 chipotle chilies diced, 2 tsp chipotle sauce 1 heaping Tb sugar 1/2 tsp nutmeg Sun Dec 14 18:24:06 -0800 2003 1622849 0 Shaebones 1 1622911 I also puree them and keep them in a plastic container in the refrigerator. Then I make any kind of black bean chili, and plop a dollop of that stuff in every bowl. Mon Dec 15 10:15:39 -0800 2003 1622849 0 Bob B. 2 1622971 Ditto that. The stuff lasts a long time. Anything needing hot, smoky flavor, I use this stuff. Mon Dec 15 14:24:54 -0800 2003 1622911 0 Sant 1 1622914 A little something yummy I came up with... NOT gourmet as it features boxed macaroni and cheese Link: http://www.chowhound.com/topics/show/294957#1619485 Mon Dec 15 10:40:45 -0800 2003 1622849 0 julesrules 1 1622923 This is delicious and it makes a nice gift. Cranberry/Chipotle Chili Sauce 3 medium Granny Smith apples 3 medium pears 1 tablespoon olive oil or other vegetable oil, to taste 1/3 cup raisins 1/2 cup Grand Marnier or triple sec or other orange liqueur, divided 1 pound fresh cranberries canned chipotle peppers in adobo sauce, (about half a 7-oz can minced with some adobo sauce) Zest of 1/2 orange 2 teaspoons ground cinnamon 1 cup granulated sugar 1/2 cup fresh orange juice 1/2 teaspoon ground nutmeg Peel, core and dice apples and pears. Heat oil over medium heat. Add apples, pears and raisins. Saute 3 to 5 minutes or until soft. Add 1/4 cup liqueur; stir with a wooden spoon, scraping up any browned bits. Be careful not to burn the fruit. Add the next six ingredients. Stir and simmer 40 to 45 minutes or until mixture begins to thicken. Add nutmeg and remaining 1/4 cup liqueur; mix well. Remove from heat, let cool and refrigerate until needed, or divide mixture among half-pint jars and refrigerate or can as desired. Serve at room temperature or cool, to taste. Yield: 1 quart; about 8 servings. Mon Dec 15 11:41:51 -0800 2003 1622849 0 Nancy Berry 2 1622968 sounds fabulous, anything in particular that you serve it with? Turkey? Tortiere? Mon Dec 15 14:20:27 -0800 2003 1622923 0 julesrules 3 1623147 It's great with pork or poultry (especially duck.) Also good with bbq and it's an untraditional but delicious accompaniment to latkes. Tue Dec 16 13:17:14 -0800 2003 1622968 0 Nancy Berry 1 1622931 Just put them in a tightly closed jar and refrigerate them and use them in a month or so. I also like to make chpotle mayo to have on green chili cheeseburgers. Mon Dec 15 12:05:41 -0800 2003 1622849 0 Candy 1 1622948 If you're nervous about keeping them indefinitely in the fridge, they do freeze well. Put in a sandwich-size ziplock bag, place on its side (to flatten the contents) and freeze. You can then break off what you need from the frozen contents. Mon Dec 15 12:55:56 -0800 2003 1622849 0 Susanne 1 1623093 I freeze them and they are perfect when thawed. I had some frozen for 6 months with no problems. Tue Dec 16 04:08:47 -0800 2003 1622849 0 GBH 2 1623095 Make chipotle mayo, a staple at my house. Great on chicken or turkey sandwiches. 1 c mayo 3 chipotle peppers, minced 2 tsp of the sauce 1 heaping Tbs sugar 1/2 tsp nutmeg. Mix together and use as sandwich spread of dip fpr veggies So good! Tue Dec 16 05:29:27 -0800 2003 1623093 0 Shaebones 1 1623130 My secret: add them to hummus for an out of this world combination of creamy, tangy, garlicy, smoky, spicy goodness. Tue Dec 16 12:21:55 -0800 2003 1622849 0 nja 1 1623247 Add a few diced w/sauce to that plain ol' spinach artichoke dip for a zippy new taste. Wed Dec 17 02:15:03 -0800 2003 1622849 0 Jenny