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Leftover Chipotle Peppers in Adobo Sauce, what to make?

  • r

I made a batch of chipotle mashed potatoes after a rec for them on here. I bought a small can but there are way more peppers in there than I ever would have imagined. I only used one whole pepper for the potatoes and I now have four or five peppers left. I've never used them before, any ideas what to use them in?

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  1. my big bowl cheese dip uses these....

    and because of that, i often have leftovers....you could try tossing one or two into some home-made hummus. I've also used them up in scrambled eggs.

    2 Replies
    1. re: im_nomad

      Do you have the recipe fo the big bowl cheese dip?

      1. re: Rick


        1/2 cup diced onion
        1 cup beer
        -->boil these in micro or on stove until onions are softened
        -->mix together:
        2 cups cheddar shredded
        2 cups pepper jack shredded ( i use any taco or nacho blend in the bags)
        2 tbsp flour
        1 1/2 tsp taco seasoning
        1-2 tbsp chipotle in adobo sauce
        -->add above by handfuls into boiled beer mixture until all is melted and blended..then add 1 cup sour cream

        I keep this one in a fondue pot and have served it with fritos scoops or potato skins (once did both blue and regular potatoes).. I change up the beer sometimes....and used guinness and served with guacamole (aka green) chips for a st. patrick's day party once.

        if it's too thick, add a bit more sour cream or beer.

    2. They're great in chili and also great pureed and mixed with lime juice and mayo for an awesome sandwich or wrap spread... OR they also freeze beautifully...I just put whatever is unused from the can with adobo sauce4 in a plastic baggie, freeze and then break off whatever I need later on...some folks use ice cube trays, too.

      1. Put them in a flat layer in a freezer bag and put in the freezer. You can then break off little bits as needed.

        3 Replies
        1. re: pikawicca

          They also last a long time in the refrigerator. I put them in a small screw-top glass jar. Easier than freezing. I just added a couple to a pot of chili. Never tried that before (thanks Val). Should be good!

          1. re: pikawicca

            Yup this works well, I am not about to toss them out, they freeze beautifully whatever need. Same goes for that extra bit of tomato paste. i save little premade cookie or candy holders. They work for holding the right amount too..

            1. re: pikawicca

              I puree them and put them in the freezer like this, too. Break off a tablespoon-sized piece to add whenever you're making stews, appropriate soups, chili, a pot of beans, etc. etc.

            2. I would give the leftovers a buzz in a food processer. Make teaspoon mounds on a freezable plate. Once frozen, I woudl then place them in a baggie. Portion control. Also I would mix some of that puree with some mayo for a great sandwich spread, just keep that in a small jar

              3 Replies
              1. re: Quine

                I agree, this is a great way to store them.

                Also, try this dip, it is really good...

                1. re: Quine

                  exactly how I store mine, rounded tbls on a plate, then transfer to a ziplock bag. They add a lot to soups and stews.

                  1. re: Quine

                    Add a minced clove of garlic to the mayo and chipotle, and use it in a cubano. Really good.

                  2. IMO, chipotle puree is a great addition to polenta--1 TBSP to 4 cups cooked polenta gives the final dish a nice kick.

                    Though, I typically use dried chipotle pods when making salsas, I will occasionally use canned chipotles. They work especially well in salsas with roasted tomato or roasted tomatillo bases. Same with chili--I typically use dried pods, but occasionally I'll use pureed canned chipotles instead.

                    I also make a modified version of this chicken and spinach in chipotle cream (from Rick Bayless) with thigh meat in place of the breasts and sometimes chard in place of the spinach:


                    It makes for an easy, relatively quick, one-dish dinner.

                    And finally, a couple of times, I've used canned chipotles in homemade chile-heavy BBQ sauce-type concoctions.

                    I agree with everyone who has pointed out that chipotles en adobo keep well in the fridge, but if you're concerned about spoilage, freezing is certainly an option.

                    1. Funny, I just transferred a can to a glass jar this week and have been making my way through it. Favorite to date: chipotle egg salad (with mayo and either diced green onion or shallots). And I usually hate egg salad!

                      1. Oooh, I know, I know! :)

                        1. Make ganache.

                        2. Put chipotles and pepitas into a food processor

                        3. Add mixture to ganache.

                        4. Roll into balls and coat in cocoa powder.

                        5. Profit/Enjoy!

                        Recipes, Restaurant Reviews, Food News and More - http://www.epicureforum.com

                        1 Reply
                        1. re: sirregular

                          OMG, that sounds amazing. I didn't even know I was looking for a recipe like that, and am so glad I found it!

                        2. We do a "Mexican" stew with whatever vegetables and meat are at hand, plus a jar of nopalitos (drained and rinsed), with 1 or 2 chopped chipotles. Serve with tortillas.

                          1. Rick as you've heard they keep for a long time in the fridge so you don't have to feel compelled to use them up right away. Chipotles work well in many meat dishes, from chili to braised meats, eggs, tuna sandwich....the list goes on. One unusual thing I like to do with them is puree them with guava paste and store in the fridge as a smokey hot, slightly sweet sauce to use in many dishes. Just a teaspoon will add a lot of flavor.

                            1. They're great in (and/or in the sauce for) Mexican meatballs, albondigitas.

                              1. I like them minced and mixed with sour cream for a dip with tortilla chips. A little honey is also nice for balance. As others have mentioned, I frequently freeze them.

                                2 Replies
                                1. re: cocktailhour

                                  Hadn't thought of this- great idea! Bet a little cream cheese would add some body to this. Like the honey/balance thing too. Wonder how crushed pineapple would taste in this?

                                  1. re: Spencer

                                    I'm a little embarrassed to admit it, but sometimes when we're too hot and too lazy to cook, we'll make a snack out of chips and a dip consisting solely of cream cheese mashed up with canned chipotles.

                                2. The adobo sauce mixed with mayo (it doesn't take much) works well with fish tacos.

                                  1. Maple Chipotle Barbecue Sauce

                                    1/2 cup barbecue sauce
                                    1/2 cup maple syrup
                                    2 chipotle peppers in adobo, seeded and minced
                                    1 teaspoon adobo sauce from can
                                    Salt and pepper to taste

                                    Combine ingredients and serve with chicken, pork or grits.

                                    1. As one poster suggested, I use leftovers to make chipotle mayonnaise. We always have some in the fridge. Other uses - chipotle vinaigrette, chipotle artichoke dip, or just use them to add spice and smokey flavor to a soup or bean recipe...

                                      1. I take one can and one head of garlic with water to cover and blend them into a smooth sauce. To my garlic and spice loving tastes this is heavenly. I also love the smokiness. I keep a jar of this in the fridge at all times and use a splash in at least one dish a day either cooked into something or as salsa. Also handy to have a jar blended without the garlic for dishes that don't need garlic, but for those that do need garlic I really like that I don't have to chop it every time or at least not as much. I use it pretty fast, but as far as I can tell it keeps well.

                                        We did have one accident with this: I stored it in an artichoke spread jar with the label still on and my husband, not thinking about it being entirely the wrong color, put a big scoop on bread and took a bite. Lucky he's tough, but it was still a bit much!

                                        1. It makes a great compound butter - add it to roasted corn, grilled chicken, vegetables and creamy grits w/cheddar.

                                          2 Replies
                                          1. re: azhotdish

                                            sometimes I add a little Chipotle to cream and do a cream sauce over either chicken or shrimp.

                                            1. re: Analisas mom

                                              I put my chipotle sauce in yogurt last night for an insta-dip.

                                          2. I think they work really well with eggs. I add them to cheese omelets (in the egg batter and then maybe a little more on the actual omelet). I also like the way they work with shrimp. I've stirred them into mac and cheese. They compliment a lot of foods and I find when I open a can (I put the leftovers in a glass jar) it doesn't last more than a week.

                                            1. Whenever I have canned chipotles left I cut them up fine and add them to store-bought salsa. A very small amount turns even the most bland/insipid salsa into something quite good.

                                              1. Hey Rick,

                                                Chipotles and either roasted red peppers or rehydrated sun-dried tomatoes, pulsed in a food processor with some softened cream cheese makes a great spread for sandwiches, especially a roasted turkey sandwich!


                                                1. I just put some in tomato soup. Fantastic.

                                                  1. So what I do is make omelettes using chipotle peppers, the adobo sauce, cumin, green onions, a little tomato and cheddar cheese. It tastes fantastic and is really easy to make.

                                                    Alternatively you can make meatload with the chipotle to add a little zest.

                                                    1. I like to throw them into any sort of braised meat/stew to add some smoky spice. I think they are particularly nice in a pot roast.

                                                      1. I also keep leftovers in the fridge for a long time, using as I go. My lazy day roast recipe is to brown a seasoned (just salt and pepper) hunk of nondescript meat (beef, pork, chicken) and throw it in a slow cooker or dutch oven with water, a few chipotles and some of their sauce, and let it fall to pieces as the day goes on. I can then go on to make chili, pizza or nacho toppings, or BBQ sandwiches.

                                                        Just made an awesome BBQ sauce last week with chipotles as well from the Homesick Texan cookbook. Here's the recipe: http://dailywaffle.com/2011/10/13/hom...

                                                        1. Don't worry abut spoilage, just cover with plastic wrap and they last pretty much forever in the fridge. I've used 6-month-old chipotles with no ill effect.

                                                          Try blending with cider vinegar and vegetable oil to make a marinade for chicken or pork roast.