Processed Chipotle Peppers In Adobo Sauce
By: Les
Published: Monday, May 23, 2011 - 10:41am

Ingredients




1 small can of chipotle peppers in adobo sauce

Preparation

1 Work the chiles through a mesh strainer with the back of a spoon into a bowl (or saucepan if continuing with optional steps), sauce and all. 2 Store chili pulp and sauce in a tightly covered container in your refrigerator until you need it. It also freezes well. 3 Optional steps: If you want to render as much of that smoky chili goodness as possible, pour 1/2 C water over the skins and seeds that remain in the strainer and work through with the back of a spoon. 4 Simmer diluted chili paste and Adobo sauce on low to steam off the water and intensify the flavor. Final consistency should be that of canned tomato sauce. Do not burn. 5 Portion and divide into freezer bags or small containers, keeping one in the refrigerator for immediate use. The paste keeps for a few weeks in the refrigerator but will eventually bloom with mold if left too long unused.

About


A couple of spoonfuls add wonderful smoky flavor to hummus or mustard.
It amazes me when I see a recipe that says to just cut up a chipotle pepper and add it to a dish as is. Since the skin and seeds are indigestible and not pleasant to bite down on, I have started pre-processing so I've got chipotle on hand in the refrigerator when I need it. While this does take time, a little bit of effort goes a long way here. Here's what you do ....