479532 Tue Jan 15 07:50:49 -0800 2008 19 31 Home Cooking 0 3296883 Ok...hope this isn't a really stupid question, but i just got married and am learning how to cook. I have a recipe calling for chipotle chile in adobo sauce...can i buy this somewhere? What part of the grocery store? Or do i have to make this myself? Help! Thanks! Tue Jan 15 07:50:49 -0800 2008 157030 iluvtennis 1 3296916 Usually in the Mexican food section - in small cans. Near the refried beans, enchilada sauce if you live in a place without a large section. Tue Jan 15 08:00:15 -0800 2008 3296883 15001 jsaimd 1 3296917 it should be in any grocery that has an ethnic/mexican food section. look near the salsas, canned chile peppers, etc. Tue Jan 15 08:00:20 -0800 2008 3296883 12583 mark 1 3297275 Sounds like this is something you haven't used before. In which case I should warn you that it is pretty hot, especially by typical American standards. So taste and use with caution. Put what you don't need for this recipe in a small jar. It keeps very well in the fridge. A small spoon of the sauce is a good substitute for bottled hot sauce. paulj Tue Jan 15 09:33:11 -0800 2008 3296883 12139 paulj 1 3297277 I just came up with that need, also, for a SW dish called Gratin of the Three Sisters. Gratin doesn't sound SW to me. Anyway it calls for chipotle in adobo sauce and I understand that it is pretty peppery, and therefore I can't eat it (doctor orders). So if you don't find that, what might be a substitute with minimal heat (not none, just "one star")? Tue Jan 15 09:33:57 -0800 2008 3296883 137183 Gualtier Malde 2 3297421 Any hot sauce to taste can substitute for chipotle, especially if the recipe just calls for a teaspoon or two of the adobo sauce. The main thing that this adds, beyond the heat, is some smokiness. Chipotle is a smoke dried jalapeño pepper. Chipotle in adobo is the chipotle canned in a tomato sauce, to which it lends its heat. Different brands use different sauces, and have slightly different flavors. Chipotle flavored hot sauces are pretty common as well. paulj Tue Jan 15 10:01:30 -0800 2008 3297277 12139 paulj 2 3298696 Smoked paprika? Tue Jan 15 14:54:46 -0800 2008 3297277 17682 torty 3 3298765 Smoky note for sure, but overall different flavor profile. I wonder if using just some of the sauce from the canned chipotles would be mild enough to meet Gualtier's criterion? Tue Jan 15 15:13:13 -0800 2008 3298696 86822 hohokam 4 3299239 when I don't have any chipotle (chip-oat-lay) peppers, I cheat and use any good spicy red taco sauce with a few drops of liquid smoke. It'll do in a pinch. Tue Jan 15 17:46:26 -0800 2008 3298765 11234 toodie jane 5 3299326 Chi - poat - lay Tue Jan 15 18:20:10 -0800 2008 3299239 36661 Sam Fujisaka 6 3348262 or chee poht lay ;) better than chi- pole-tay, eh? or chi-pottle! Wed Jan 30 09:59:09 -0800 2008 3299326 11234 toodie jane 7 3348452 I confess, this subthread left me feeling like I'm missing out on some inside joke. Did my post read as if I needed guidance as to how to pronounce the word? Wed Jan 30 10:38:10 -0800 2008 3348262 86822 hohokam 8 3349999 No, not at all. Sorry, just some old nutters gone astray. Wed Jan 30 16:17:24 -0800 2008 3348452 36661 Sam Fujisaka 9 3350143 Got it. :-) Wed Jan 30 17:04:54 -0800 2008 3349999 86822 hohokam 2 3299379 Gratins are pretty common in Mexico... Calabacitas aka Mexican Zucchini aka Courgettes are common version... 3 Sisters doesn't sound as appealing. The Mexican Adobos are the ancestors of American BBQ sauce... its a similar concept long cooked tomatoes, black pepper & sweet spices, dried herbs like Mexican oregano, roasted tomates & garlic... a major difference is that Mexican cooking usually derives its sweetness from roasting tomatoes & onions rather than from sugar or molasses so its less sweet. You can use mildish Anchos with a little bit of reconstituted dried chipotles to achieve just a little heat. Tue Jan 15 18:42:45 -0800 2008 3297277 42572 Eat_Nopal 3 3301159 Thanks to all. Meanwhile my son did suggest using tomato sauce and Tabasco chipotle sauce in quantity sufficient to the proper amount of taste and heat. Eat Nopal: We might have gotten our recipe from one of those slim paper-bound cookbooks. We have to do this recipe today or tomorrow morning for sure to take to a potluck. I do have Diana Kennedy's "My Mexico" and will try to find a more authentic version. Meanwhile would you point me to one? Thank you. Wed Jan 16 10:02:36 -0800 2008 3299379 137183 Gualtier Malde 1 3299318 Thanks everyone...i did find them on the ethnic food aisle...i used them to make a smoky tomato soup...everyone loved it! Tue Jan 15 18:16:55 -0800 2008 3296883 157030 iluvtennis 2 3299336 I loved the direct and to the point question you posed and your equally succinct follow up. I doubt you'll ever have trouble cooking (or maintaining a great marriage). Tue Jan 15 18:23:57 -0800 2008 3299318 36661 Sam Fujisaka 2 3342325 iluvtennis, I suppose you must be in Denton, TX.....Try Sack N Save close to UNT on Ave C....should be in a white and blue can. I will let you know the brand name later Mon Jan 28 16:03:10 -0800 2008 3299318 37697 soulslinger 3 3351567 San Marcos brand...below is a link to the picture. Those are the ones I use http://www.mexgrocer.com/1378.html Thu Jan 31 08:00:02 -0800 2008 3342325 37697 soulslinger