This is a callback to my first DadCooksDinner post. It was a recipe for pureed chipotle en adobo. Calling it a “Recipe” is hyperbole; at most it’s a cooking hack. Dump a can of chipotle peppers into a food processor and pulse until smooth. I had to start with it because I use it in my second post, Quick Red Salsa.
I add chipotle puree to anything that needs some heat, from pork chop glaze to sweet potatoes to chili. (Especially chili.) I keep a container of chipotle puree stashed in the back of my refrigerator, in case of emergency.
About a year ago, I used up the last of my puree, and went to my local Mexican market to stock up. And there, next to the cans of chipotles en adobo, I found this jar of La Costena Diced Chipotle Peppers. They pre-chopped the chipotles for me! I mean, sure, I love my own “recipe”, but if they’re willing to do the work for me, I have to at least try them. And…they’re a great substitute for my homemade puree. I’ve gone through a few jars in the last year, and I keep one in my refrigerator door, ready in case I need to spice something up.
Here’s an Amazon link, but…try to find them locally. The sellers on Amazon are marking them up a lot; I can get a jar for $3 to $4 at my local market.
La Costena Diced Chipotle Peppers, 8.11oz jar
Related posts
Chipotle in Adobo Puree - DadCooksDinner
Quick Red Salsa - DadCooksDinner
Grilled Pork Ribeye Chops with Chipotle, Agave, and Tequila Glaze - DadCooksDinner
Pressure Cooker Sweet Potato Puree - DadCooksDinner
Pressure Cooker Texas Red Chili - DadCooksDinner
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