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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

        yep

        BIG BOWL CHEESE DIP:
        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...
                http://www.epicurious.com/recipes/foo...

                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:

                    http://gourmetsleuth.com/recipe_chipc...

                    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.