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Chipotle in Adobo Sauce Uses?

  • 4

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.

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  1. 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!

    2 Replies
    1. re: fern

      Thanks for the link! I didn't think about doing a search here before I posted. The black bean dip sounds great.

      1. re: 4X4

        oh, fern is right...you will LOVE it!

    2. 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.

      1. Works great added to tarter sauce for fish or fish tacos, also mix with mayo for sandwich spread or dip.

          1. 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.

            1. Since I always have some left over, this is what I do:
              Portion out a chiles plus some sauce into the wells in an ice cube tray. Once they have completely frozen, pop them out and wrap each cube in saran wrap. Put them all in a ziploc bag and store in the freezer. It helps to wrap them up bc when you take one out of the freezer to use, it starts melting right away. Since I often just use part of the cube, it is helpful here.

              I second the mix with mayo idea -- it is great on sandwiches.

              1. Chipotle mayonnaise

                it's fantastic.

                I have a recipe on here somewhere if you look or I can repost on HC board when I get a chance if you want.

                They keep a long time in the fridge.


                1. Puree the rest of your can of Chipotle with the Adobo Sauce in a food precessor and put it in a jar. I always keep a jar of pureed Chipotle in my frdge. This will keep in your fridge for months.

                  Experiment and put some pureed Chipotle in anything you want to spice up -- Mayo, Pasta sauce, stews, braises, casseroles, scrambled eggs, etc

                  1 Reply
                  1. re: Norm Man

                    Ditto on the pureeing suggestion. It's much easier then to stick the tip of a butter knife in your jar and get out just enough for that one thing...

                  2. Cook's Illustrated has a fantastic glaze for pan-seared shrimp that's pretty much just the adobo sauce, brown sugar and lime juice. Delicious. I've also mixed chipotles and sauce with a little frozen orange juice concentrate for a slightly sweeter glaze for salmon. Perfect w/fish tacos, as someone mentioned. Also nice with fresh orange juice and zest when braising hearty greens.

                    1. I recently made a great warm quinoa salad recipe (beans, quinoa, onion, bell pepper, scallions) that calls for 1 chipotle in adobo . . . a great recipe, vegetarian, and you'll still have more to save/use for other things! The recipe is here: http://www.semisweetonline.com/2009/1...


                      1. Chipotle Meatloaf:

                        Serves 4
                        Olive oil
                        2 pounds minced buffalo meat (ok, any minced/chopped meat you want)
                        1/3 cup ketchup
                        1 egg
                        1 teaspoons kosher salt
                        1 1/2 teaspoons freshly ground black pepper
                        3/4 cup oatmeal
                        1 tablespoon canned chipotle peppers en adobo, chopped (or more)
                        2 cloves garlic, chopped
                        2 tablespoons grated romano cheese (or any sharp cheese)

                        1. Set oven at 375 degrees.
                        Lightly oil a 9-by-5-by-3-inch loaf pan.
                        2. In a bowl, combine the meat, ketchup, egg, salt, pepper, oatmeal, chipotle peppers and their sauce, garlic, and cheese. Mix well.
                        3. Press the mixture into the loaf pan and cover with foil. Set the loaf on a rimmed baking sheet. (I drizzle some ketchup in a zigzag pattern over top)
                        4. Bake the meatloaf for 45 minutes. Remove the foil and continue baking for 10 minutes or until browned.

                        1. Great ideas above. I also like to simmer a bit of pureed pepper and sauce with raspberry jam and a little raspberry wine vinegar and use it as a glaze for chicken or pork. It's a little '90s, but that doesn't make it any less delicious.

                          Also, toss a pepper or two into a batch of cornbread batter. Yum.

                          4 Replies
                          1. re: alanbarnes

                            Yes, cornbread! And I'll put in a plug for the recipe by BarmyFotheringayPhipps posted here, which is perfectly suited to it:


                            1. re: another_adam

                              Cornbread, did not think of that. I use the canned green chilies, but CHIPOLTLES oh YUM!!! I may have to make a batch tomorrow, thank you!!!

                              1. re: another_adam

                                Yes, I often use pureed chipotles in adobo in this recipe. And I will probably throw a spoonful into the migas I'm making for dinner tonight.

                              2. re: alanbarnes

                                I've had the raspberry sauce above on roast pork - lady that brought to party did not cook the pork with the glaze and left out the vinegar - she served on the side as condiment. Excellent!

                              3. I also throw mine in a blender and keep it in an airtight container in the fridge. It will last for months and months, and that way it's easy to throw a spoon into almost anything, to give it some smoke and some kick. It's great in salad dressings, chili, on fish and chicken, eggs, and really anything you might want to spice up.

                                1. add it to your favorie bar-b-q sauce. Marinade chicken or beef for the grill. I wished you could buy just the adobo sauce, marinade pork with it for pork fajitas , awesome. I make my own adobo sauce but its kinda time consuming.

                                  1. I love to use them up by tossing 1-2 in baked beans. I've also frozen them in a small container & have had no problem digging out 1 or 2 with a spoon if I don't want to thaw the whole thing.

                                    1. I periodically purée a can or 3 and freeze it in an oiled plastic ice cube tray. Then I dump the cubes (~1 tablespoon each) in a ziploc and put it in the freezer. Whenever I make any soup, stew, chili, even risotto sometimes I just grab a cube or 2 and drop it into the pot. Easy, lasts forever (or would if I didn't use so much). I do the same with leftover canned tomato paste, although it is wise to put that in a separate bag and label them, and I wouldn't count on the tomato paste staying fresh-tasting for more than 2-3 months.

                                      1. We decant cans of it into jars and store in the fridge. I add some when I'm making black beans, but the favorite seems to be my cauliflower souffle with queso fresco (or cheddar and feta) and well chopped chipotle and some adobo sauce. This stuff is worth its weight in gold in London, so it is treasured.

                                        1. I freeze the leftovers in separate packets, one pepper and some sauce in each. That's all it takes to give a pretty big pot of chili a kick and some smoke and that's how I typically use it.