(no subject)

[ksmith]

Would chipotle peppers in adobo sauce be a good addition to a pot of veggie chili?

Comments

[sleary.livejournal.com]

A very small amount, pureed, might be. Or a teaspoon or two of the sauce alone.

[kristine-smith.livejournal.com]

You stress 'a very small amount.' Are you not a fan of heat, or are these peppers that hot?

[sleary.livejournal.com]

Chipotles moderately hot, and the sauce has a little kick of its own. But I'm also a total wimp about spicy foods, so I might be overly cautious here.

[rarelylynne.livejournal.com]

I use 'em when I make turkey chili. 3 chopped chipotles and 2 tablespoons of adobo sauce for a large pan o'chili. It adds a nice smoky heat without too much burn.

[kristine-smith.livejournal.com]

So the entire 7 oz can of Embasa peppers in sauce would not be a good idea?

[rarelylynne.livejournal.com]

No. That would be too much.

[dremiel.livejournal.com]

They are great in veggie chili. I use three or four but recommend starting with just one and tasting as you go.

I do not recommend that whole can!

[kristine-smith.livejournal.com]

What concerns me is how to preserve the remainder of the can. Can I freeze the leftovers?

[torrilin.livejournal.com]

Should work. I was gonna say whole can, but I don't buy cans that big!

[dremiel.livejournal.com]

They freeze beautifully.

I usually chopped them up and portion them out in an ice cube tray - one to two peppers and a little sauce per cube. Then they can wander into all sorts of soups and sauces. In fact, when I'm in a little flurry of cooking productivity I sometimes open a few cans just to prep them this way. I'm a pretty lazy cook on weeknights and it seems so much easier to grab a cube out a freezer bag than it is to open a can and chop away...(well, I did say I was lazy!)