From traditional uses like tacos to unusual twists on mac and cheese, learn all the ways you can use chipotle peppers in adobo sauce. Chipotles and poblano peppers combine for this spicy shrimp and grain bowl that packs a punch. Add a smoky twist to tangy pickled eggs. “I absolutely love this recipe!” says Wanda, “Has heat and lots of flavor.”.
What are Adobo chipotles?
Chipotle peppers are simply smoked jalapeno peppers. You can buy chipotle peppers dried, but for the purposes of this post, I’ll be referring to canned chipotles in adobo, which are chipotle peppers in a thick, tangy, and subtly sweet adobo sauce. Recipes might call for a certain number of chipotles, just the sauce, or a combination of both.
How many Chipotles are in an adobo sauce?
These chipotles are combined with a tangy adobo sauce and the result is a fiery, smoky flavor that works wonders in all sorts of Mexican dishes. Each can will contain 6-8 chipotles and a few tablespoons of the adobo sauce.
Mixed with noodles, blended into a sauce for slow cooking, even used to spice up peanuts, the chipotle is more versatile than it first seems. Read on for 9 of our top ways to spice up your meal with chipotle peppers and adobo sauce. Make a spicy mayonnaise-based sauce to top fish tacos (and save some for your sandwiches and wraps).
How long can you keep chipotle peppers in adobo sauce?
Most recipes using chipotle peppers in adobo sauce only call for 1-2 chipotles, which means I usually have at least half a can leftover. Fortunately, even opened chipotle peppers keep for a long time ! You can store them in an airtight container in the fridge for a month (sometimes two!).
Wilson mixes it with Greek yogurt, lime juice and zest, feta, cumin, and garlic as a zesty dip or to dollop on roasted sweet potatoes.. Too lazy to make your own dip? Just add some chipotles in adobo to a pre-made sauce.
What do you make with chipotles?
If you want something spicy when you wake up, Wilson likes to combine 2 Tbsp. Of chipotles in adobo with a can of tomato sauce , layer it in a gratin dish or skillet with tortillas and ham, and then crack two eggs on top for his take on shakshuka. To finish, he covers with more sauce, sprinkles with cotija cheese, and bakes for 10 minutes.