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This whole article reminds me of the brief period when I lived in central Texas (yes, it WAS gross), where they claim to have mexican food, but it all tastes like a Mexican explained the idea of it to a German over a bad phone connection, and then the German tried to make it for you, which is probably pretty accurate (Heil, Perry!). Just make some mac&cheeze, or one of those casseroles with the condensed soup or whatever. Heres my argument: If you buy the SMALL can of chipotles, but you can’t use it ALL in two recipes, YOU DON’T LIKE CHILE. This ice cube thing is ridiculous, not ingenious. Okay, I have to admit, I’m from southern New Mexico, so I do like hot stuff (and I admit that I meet people from old Mexico all the time who have come to New Mexico and can’t eat our mexican cuisine because its too spicy), but chipotle peppers are NOT hot. Now that my freezer is stocked, what can I use them in?īaked Breakfast Taquitos with Chipotle-Lime Dip Now the next time you need a couple teaspoons of peppers, you’re ready to go! Place the plastic in a freezer bag or container and make sure to label what you did. Doesn’t work so well with plain sauce though!Īfter the peppers are frozen, just lift them right out of the tray and wrap the plastic right up. If you don’t have an ice cube tray, you can just use a plate. First I am putting the sauce in by Tablespoons, because I tend to use more sauce at one time than I do peppers. Use a teaspoon or Tablespoon to measure your sauce and/or peppers into the tray. If you don’t have a food processor you could just use a knife here. I pulse it a few times until they’re very finely minced. You could however, just pop the entire can in there.
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So I remove the seeds from my peppers (because they pack a lot of heat) and place them in my food processor and leave the remaining sauce in the jar. I really like to have my sauce and my peppers separated because I have a lot of recipes where I just use the sauce, and others where I use the peppers, and some where I use both. Take the extra time to do this process and your little can of peppers can last you months and months stored in the freezer. I’ve thrown away a LOT of cans! So here’s what I do. Me too! I can’t tell you how many times I’ve used a pepper and then put the leftover can in the fridge with intentions of making something else. Most recipes call for a very small amount and I feel like it’s a waste to buy an entire can. Or, reserve as much of the sauce that’s sticking to the pepper and then carefully run it under a light stream of water to wash away seeds. To cook with the peppers, remove one from the can and use a knife to gently scrape the seeds off. How do I handle them? Make sure not to touch the peppers and then rub your eyes, mouth, or nose.
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Depending on the recipe, one may work better than the other (real chipotles vs chipotle powder), but often they can be interchanged without a problem. It has that distinctly smoky flavor, much different than a standard chili powder. Is there an alternative? You can buy dry Chipotle Chili Powder, which can be found in the spice isle of a well-stocked grocery store. 3 peppers for the entire pot, and it was SO hot. That didn’t see like very much so I threw 2 or 3 in there.
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I was making a chili recipe that called for one pepper for the whole pot. I will never forget the first time I used these peppers. Or, use the sauce from the can instead, which has the same great flavor, but much less heat. Start with small amounts and add more to taste. Remember that a little bit goes a long way. If you use the right amount, they are not burn-your-face-off spicy. Where do I find them? You can find canned Chipotle Peppers in Adobo sauce in the Latin isle of most grocery stores.Īre they spicy? Yes, they are spicy, but not crazy-burn-your-face-off spicy. The canned variety we are talking about are canned in a red sauce that has a fantastic, smoky flavor as well. What are they? Chipotles are small peppers (often jalapenos), usually 2-3 inches long that have been dried by a smoking process that gives them a dark color and a distinct smoky flavor. Every time I write a post including canned chipotle peppers I think we should really have a resource post for those who aren’t familiar with them or might even be afraid to try something new.