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

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Marion Morgenthal Nov 25, 2008 07:19 PM

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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    Leepa RE: Marion Morgenthal Nov 25, 2008 07:24 PM

    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
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      jeanmarieok RE: Leepa Dec 1, 2008 06:10 PM

      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?

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      Sam D. RE: Marion Morgenthal Nov 25, 2008 07:37 PM

      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.
        hohokam RE: Sam D. Nov 25, 2008 07:45 PM

        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
          Morganna RE: hohokam Nov 26, 2008 05:15 AM

          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
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            cackalackie RE: Morganna Nov 26, 2008 06:17 AM

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

            1. re: cackalackie
              alkapal RE: cackalackie Nov 29, 2008 06:21 PM

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

          2. re: hohokam
            JungMann RE: hohokam Nov 26, 2008 07:08 AM

            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. hohokam RE: Marion Morgenthal Nov 25, 2008 07:39 PM

          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
            Davwud RE: hohokam Nov 25, 2008 07:50 PM

            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

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            esstrink RE: Marion Morgenthal Nov 25, 2008 08:23 PM

            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
              oakjoan RE: esstrink Nov 25, 2008 08:59 PM

              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
                BeeZee RE: oakjoan Nov 26, 2008 05:01 AM

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

                1. re: oakjoan
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                  RosemaryHoney RE: oakjoan Nov 26, 2008 05:01 AM

                  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.

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                Grillncook RE: Marion Morgenthal Nov 26, 2008 04:28 AM

                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.

                1. scubadoo97 RE: Marion Morgenthal Nov 26, 2008 05:00 AM

                  Toss them in a clean jar. Will last for a long time.

                  I often puree them and find it's easy to add to soups and stews or anything else where you want some smokey heat

                  1. Veggo RE: Marion Morgenthal Nov 26, 2008 05:26 AM

                    I save my pint and 1/2 pint shucked oyster containers for stuff like this. Chipotles are freezable, but last a month or more in the fridge. A can of chipotles is not exactly where any self-respecting bacterium wants to settle down and raise a family. And chipotle mayo goes well with lots of things - shrimp or chicken salad, pork, some fish.

                    1. HaagenDazs RE: Marion Morgenthal Nov 26, 2008 06:25 AM

                      I hesitate to "vocalize" this idea... I should capitalize on this! (patent pending! patent pending!) but someone needs to make chipotle in a tube just like they do tomato paste. That stuff would fly off the shelves so fast...

                      1 Reply
                      1. re: HaagenDazs
                        Veggo RE: HaagenDazs Nov 26, 2008 09:57 AM

                        Best idea since anchovy paste. San Marcos, La Costena, are you listening?

                      2. RealMenJulienne RE: Marion Morgenthal Nov 26, 2008 10:20 AM

                        Just put plastic film over the top and seal with a rubber band. I've kept them in the fridge this way for months, with no ill effects.

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                          lgss RE: Marion Morgenthal Nov 30, 2008 04:43 AM

                          We leave them in the can and put the whole thing in a plastic bag and tie it closed.

                          3 Replies
                          1. re: lgss
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                            Leepa RE: lgss Nov 30, 2008 05:19 AM

                            Unless the can has a white plasticized liner, I'd be concerned about the leaching over time of the metal into the food. Acidic foods can dissolve minute amounts of tin or iron into the food. And that doesn't equal good eating, imo.

                            Source: http://www.foodscience.csiro.au/stora...

                            "Once cans are opened some foods, especially fruit, fruit juices, and tomato products, should be placed in a clean plastic or glass container, covered and stored in the refrigerator. When these foods are stored in the opened metal can, tin and iron will dissolve from the can walls and the food may develop a metallic taste. Food containing high concentrations of tin can cause nausea, vomiting, diarrhoea, abdominal cramps, abdominal bloating, fever or headache. These symptoms pass quickly and there seem to be no long term effects of high tin exposure. However, repackaging food once a can is opened is a good practice to adopt for all foods packaged in metal cans."

                            1. re: Leepa
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                              lgss RE: Leepa Dec 1, 2008 03:05 AM

                              Ours come in a lined can.

                              1. re: lgss
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                                Leepa RE: lgss Dec 1, 2008 06:03 PM

                                That's good!

                                *smile*

                          2. pikawicca RE: Marion Morgenthal Dec 1, 2008 06:08 PM

                            I puree them, then spread in a thin layer in a ziploc freezer bag. I can break off what I need. I've found that this ingredient does not keep for very long in the fridge.

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                              Rick RE: Marion Morgenthal Dec 1, 2008 06:47 PM

                              I put the rest in a ziploc baggie and freeze. It breaks off into pieces pretty easily once frozen. Never felt the need to puree them first.

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