By Sharon123 on October 18, 2010
Photo by Katzen
Photo by Katzen
"Chipotle peppers are jalapeno chilies that have been smoked and dried. Their smoky heat is delicious brushed over tortillas and pizzas, and carefully added to soup and stews. A little will go a long way. The puree will keep almost indefinately; if you know you'll be storing it a long time, cover the puree with a thin layer of oil. Enjoy! Adapted from Field of Greens restaruant cookbook."
Serving Size: 1 (200 g)
Servings Per Recipe: 1
"You will see this mentioned in recipes and it is usually called "chipotle paste". I use it all the time now that I found the easy way to use it. I also puree my can of chipotles in adobo and place in a glass jar in the frig. I have been adding it to recipes like a lot of people use onion and garlic. When I make chicken noodle soup I usually add about 2 - 3 tsp of the paste, depending on how much soup I'm making. It doesn't make things real hot unless you use a lot. But a small amount can nicely complement the other flavors in a recipe. Add some chipotle paste to a block of cream cheese and combine. Pour the sauce over some chicken tenderloins or thighs in the crockpot and let it cook. So yummy!"
"This is one of those ideas that make you wonder why you never thought of it yourself! I've always used the cans of chipotle but ended up throwing half out because it would just sit in the frig. No more! I just use a spoonful here and there. In soups, salad dressing, sauces, chili, pretty much any mexican dish. I've found it's spectacular on top of a cracker with cream cheese or even better, laughing cow cheese spread. (yes, I like it SPICY!) Thank you so much, Sharon123!!!"
"Like other reviewers, I would generally use part of a can of chipotle peppers, put the rest in the fridge, and throw it out some time later when it was of questionable age. No more - this is a perfect use for it! Thanks for posting it, Sharon! Made for PRMR Tag."