Chipotle in Adobo Puree

Chipotles en Adobo are canned chipotle peppers* in a thick vinegary, red sauce.  When I started using them years ago, you had to go to mexican groceries, or specialty cooking shops.  Now you can find them in any grocery store, in the "international" aisle.

*Chipotle peppers are smoke-dried Jalapeno peppers.

They are a great ingredient if you need heat and some smoky flavor.  I use them all the time in salsa and chili, and occasionally in a viniagrette with fish or shrimp.  Be careful though - they pack a punch!

The quick tip is one I picked up from Bobby Flay somewhere along the line.  Instead of using them as the instructions to the recipe recommend ("one chipotle pepper, choppped, with adobo sauce"), you prepare them ahead of time by pureeing the entire can, and keep that in your refrigerator.  

Ingredients:

*1 can Chipotle Peppers

Directions:

1. Open can, pour into food processor or blender.  Process for 30 seconds, or until smooth.  (Note: the mini-bowl that comes with a KitchenAid food processor is perfect size for this, and I don't have to clean up the processor afterward.  Well, except for the lid.)

2. Scrape puree into a covered container.  Store in the refrigerator.

Stored this way, they keep forever*.  Whenever you need some chipotle, you just scoop it out.  I usually use one heaping teaspoon as an equivalent for one chipotle pepper.

*I've kept them for up to three months - that's how long it takes for me to use up a batch.  Normally, I use a batch in about two months, but I found a really large can at the local mexican grocery...

Here's the brand I usually buy from the mexican grocery: La Costena Chipotle in Adobo

...but I've bought lots of different ones, and they all seem to be about the same.  The big advantage to buying them at the mexican grocery is that they're cheaper, and available in larger size cans.