Goya Chipotle Peppers in Adobo
I've had chipolte peppers and adobo sauce many, many times, but I've never cooked with them. I picked up the above can of peppers and adobo and tonight started to make up a recipe -- a stacked chicken enchilada with the chicken in an adobo sauce, a salsa verde for the "enchilada" sauce with monterrey jack and cojita cheeses. Yum! Anyway, I'm not finished yet, but I have a question.
I have a pretty high tolerance for heat...I'm from Louisiana, love HOT Thai food, etc. But, I tried this sauce and it's hot. Probably too hot for the general public. It's a little one dimensional and not a really "tasty" hot, just hot. Does that make sense. I mananged to doctor the sauce to get exactly what I wanted.
My question is this -- are all canned chipotles in adobo this hot?
Thanks so much!
I agree. They are pretty one-dimensional on their own, but really add complexity when mixed with other foods. I love heat, and usually find them pretty hot. I find regular fresh jalapenos (at least in the Boston area) very bland.
I love to make a sandwich dressing from mayo, a little crushed garlic, and some chopped chipotle and adobo. Goes great on a mock Cuban or a black bean burger.
Chipotles in adobo RULE! But...they are hot...I've not yet tried the Goya brand...I love San Marcos brand because they don't add any onion or other vegetables, one of them does, I think it's La Costena and it annoys me to no end! A little goes a long way..we generally use one entire chipotle with some adobo in each recipe...I don't think we've ever gone beyond one entire pepper, but I've LOVED them since I first tried them.
I've never tried chipotle chiles in adobo sauce. I buy chipotles as a dried chile and hydrate them in water. The water is also used in whatever I'm preparing. I've made catsup in the kitchen using chipotle chiles. It is great tasting, and healthier than store bought stuff because there is no HIGH FRUCTOSE CORN SWEETENER in it.
My favorite brand is La Morena - the ingredients look like more killer, less filler.
Another thing to do with the peppers is make caldo tlapeño (although dried chipotles work, too). The flavor diffuses into the broth and the chiles lose a lot of their heat in the process.
I guess I'm in the minority here, because I think chipotle in adobo is spicy, but certainly not killer. I'll use a few in mac and cheese, grits, eggs, etc. and it adds just the right amount of smoky spiciness. I pour the can contents into a bigger tupperware and use a fork in each hand to shred the peppers. Then I'll take half or more of the stuff and add to whatever I'm making. Inevitably I'll eat a forkful on its own.