It’s time to reveal my favourite ingredient from 2012 – chipotle peppers in adobo sauce!
I just love these little things, and I get asked about them all the time. Here’s a quick FAQ on the flavourful, canned peppers:
Q: Where do I find them?
A: At any large grocery store in the Mexican or ethnic section (not the taco/fajita section, though). The big Loblaws or Superstores typically have them. La Costeña is the brand (a red label).
Q: What do I do with the leftovers? My recipe only called for one pepper!
A: Because I use them frequently, I put them into a small tupperware or jar in the fridge. They keep for a month in there. Otherwise, store them in the freezer where they’re sure to be good for three times as long. Just defrost when you need one!
Q: How spicy are they?
A: Pretty spicy, but it’s a smoky heat, not a burn-your-mouth-off heat. When it doubt, use less rather than more, especially if you’re not a fan of hot stuff.
Q: What do I do with the sauce and onion in the can?
A: That’s all part of the flavour, so chop it up and add it to your recipe too. Don’t rinse the peppers.
Q: I can’t find them. What do I do?
A: Come see me. I almost always have a few extra cans in my pantry!
Now, here are five of my favourite recipes using chipotle peppers in adodo sauce. You can make one recipe and then the others for your leftover peppers!
- Chipotle BBQ Chicken Pizza
- Cajun Penne with Chipotle Shrimp & Chorizo
- Chipotle Steak Salad
- Orange Chipotle Shrimp Pasta
- Southwest Roast Potato Salad
Do you use chipotle peppers in abodo sauce? If so, what for?