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Help--how do you store chipotles once the can has been opened?

The last time I bought a can of chipotles, I didn't have this issue because I mis-read the recipe to call for "1 can of chipotle peppers" instead of "1 canned chipotle pepper." So, I got to throw out the pan, as well as the insanely hot product of my goof. Now that I know I'll have leftovers, I'm clueless as to the best vessel for storage. Suggestions?

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  1. I just dump the leftovers in my mini-chopper and whirl em up. Then I store the puree/chopped chipotles in a small Glad screw top container. That way when I want a little chipotle pepper for something I can just take out as much or little as I want. And I don't have to chop it up.

    Refrigerate, of course.

    1 Reply
    1. re: Leepa

      I chop the leftovers, also, but I freeze it in blobs on parchment, then dump the blobs into a zip lock freezer bag. They keep for a long while like this - maybe a year?

    2. I tried saving the unused contents in an airtight container in the fridge. But they didn't last long before going bad. Maybe a week or so. Then I became aware of dried chipotles which is all I use now. They are easily reconstituted by soaking in warm water and they last forever.

      5 Replies
      1. re: Sam D.

        Only a week? Wow.

        I've kept chipotles en adobo in my fridge for months with no evidence of spoilage. I wonder if the adobos used by the different brands vary a lot in terms of their pH levels? Or maybe our fridge is just freakishly cold?

        1. re: hohokam

          I've kept them for, gosh, it had to be over a year. I've had no problems. The vinegar in the adobo has always prevented issues.

          1. re: Morganna

            Me too! I just decant to a small glass jar....

            1. re: cackalackie

              exactly. they last (seemingly) forever.....

          2. re: hohokam

            Same here. I have a small tupperware that's mainly for items that stain like turmeric or chipotles. For months, it's been chipotle central.

        2. I don't puree them in advance, but I do store them in the fridge as Leepa suggests. I've kept them this way for 3-4 months with no noticeable spoilage. Any clean covered storage container should do, but the chiles will likely stain a plastic container.

          1 Reply
          1. re: hohokam

            I have a small collection of jars leftover from olives and such. Iput my leftovers in there. I have no idea how long they last but I've forgotten about them for an undetermined time and have still used them.

            Keep in mind that hot peppers are sometimes used as a preservative.

            DT

          2. Freeze them! Put them in an ice cube tray and once they are frozen, transfer them to a zip-top bag. They're perfectly portioned and will keep indefinitely.

            3 Replies
            1. re: esstrink

              I put them in a plastic bag, smoosh them down so they're pretty flat, and freeze. Whenever I want some, I can break off a piece pretty easily. I freeze green chiles the same way.

              1. re: oakjoan

                that's exactly what I do...works great!

                1. re: oakjoan

                  This is exactly what I do. Except when they are in adobo sauce, I usually like to chop them into a chunky paste, and put a couple tablespoons into each freezer bag. Then I can pull one out and have the right amount when I need it.

              2. I just throw them in a ziploc bag and put them in the fridge. They don't last long around my kitchen so I''ve never had a spoilage issue.