Chipotle in Adobo Sauce Uses?
I recently bought a can of chipotles in adobo sauce to use in some home made chile. Just a few of them gave it a lot of heat and flavor.
I have most of the can leftover, in the fridge. How long do these things last and what are some other uses for them? I'm thinking of trying a spicy marinade for chicken with them - maybe cup up and added to some olive or vegetable oil, with some citrus or other acid to add some balance.
Have you tried goodhealthgourmet's Spicy Black Bean Dip yet? It's very good and calls for 1-2 chipotles in adobo.
By the way, like you, I never use a whole can at once and do separate them out and freeze.
I am anxious to see the replies you get, but in the meantime you got me curious and I found this thread to get your ideas flowing:
I've got a pork shoulder in the freezer, oranges in the fruit bowl...glad you asked this question, 4X4!
I mince a little up and throw itt into scrambled eggs. I have a corn, black bean, and tomato salad that I make a chipolte vinagarette for.
Works great added to tarter sauce for fish or fish tacos, also mix with mayo for sandwich spread or dip.
There is a recipe for mango-chipotle chicken from Guy Feeeeri (sic) on the food network site that I love. It's both sweet & hot. I just dump the can in a freezer bag--don't even bother to separate them as it is easy to just break off a chunk when frozen. I have even grated them frozen into a dish.