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Goya Chipotle Peppers in Adobo

geg5150 Aug 3, 2007 04:33 PM

Hi y'all,

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!

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  1. Eat_Nopal Aug 3, 2007 04:38 PM

    There can be variation from pepper to pepper... but yes Chipotles are fairly hot. A couple... pureed into a soup will spice up 2 to 3 Quarts of Soup ingredients. One thing about the adobo is that... for some reason it will not taste so one dimensional once its diluted in food etc.,

    1 Reply
    1. re: Eat_Nopal
      b
      bear Aug 4, 2007 08:35 AM

      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.

    2. v
      Val Aug 3, 2007 05:38 PM

      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.

      1. c
        ChiliDude Aug 4, 2007 01:03 PM

        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.

        1 Reply
        1. re: ChiliDude
          v
          Val Aug 4, 2007 03:55 PM

          Great idea, to make your own catsup! I recently bought some Heinz Organic Ketchup...no HFCS in it and we do like the taste but it's pretty expensive and of course, comes in a pretty small container ... can you describe how to make your own catsup? Thanks!

        2. salutlemonde Aug 4, 2007 04:12 PM

          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.

          1. m
            mojoeater Aug 4, 2007 04:28 PM

            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.

            1 Reply
            1. re: mojoeater
              geg5150 Aug 4, 2007 04:37 PM

              No, these certainly weren't "killer" spicy. But just not a complex spicy. And much spicer than I'd expected. I'd expected a compex spicy, smokey, tangy flavor, and just got spicy. The enchilada sauce that I made was great though.

            2. byrd Aug 4, 2007 04:40 PM

              i take a can of goya chipotles in adobo, run it through the food processor, mix it with some roasted garlic and blend in a pint of heinz white vinegar, it tempers the heat pretty well and the end product is still on the thick side. the caveat is you must like your hot sauce on the vinegary side.

              1 Reply
              1. re: byrd
                geg5150 Aug 4, 2007 08:18 PM

                Aha! Now there's a great idea. I love my hot sauce nice and vinegary, I'll try it.

                Thanks for the idea, bryd!

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