I went to the Mexican grocery store today to buy some ancho peppers,
and they had bags of chipotles for $3.99; looks like about at least
8 ounces, maybe 10 or 12. How could I pass that up? I bought one
bag. I have no idea what to do with them.

(I usually use canned chipotles, and only sparingly) They are still
nice and dark and smell like smoke.

Maybe they'll make a nice tea...

Bob

zxcvbob wrote:
> I went to the Mexican grocery store today to buy some ancho peppers, and
> they had bags of chipotles for $3.99; looks like about at least 8
> ounces, maybe 10 or 12. How could I pass that up? I bought one bag. I
> have no idea what to do with them.
>
> (I usually use canned chipotles, and only sparingly) They are still
> nice and dark and smell like smoke.
>
> Maybe they'll make a nice tea...
>
> Bob


According to gourmetsleuth.com I bought "Morita" chipotles, thinking
they were fresher, but actually the "Tipico" chipotles I saw there
were the good ones (they were in little cellophane bags, I thought
they were pale brown because they were old.)

Bob

"zxcvbob" > wrote in message
...
>I went to the Mexican grocery store today to buy some ancho peppers, and
>they had bags of chipotles for $3.99; looks like about at least 8 ounces,
>maybe 10 or 12. How could I pass that up? I bought one bag. I have no
>idea what to do with them.
>
> (I usually use canned chipotles, and only sparingly) They are still nice
> and dark and smell like smoke.
>
> Maybe they'll make a nice tea...
>
> Bob

I use them when making a pot of pinto beans. I put 2 anchos and 1 chipotle
in to the pot whole and cook them with the beans. I discard them before
serving the beans.

Charlie

zxcvbob > wrote in
:

> zxcvbob wrote:
>> I went to the Mexican grocery store today to buy some ancho peppers,
>> and they had bags of chipotles for $3.99; looks like about at least 8
>> ounces, maybe 10 or 12. How could I pass that up? I bought one bag.
>> I have no idea what to do with them.
>>
>> (I usually use canned chipotles, and only sparingly) They are still
>> nice and dark and smell like smoke.
>>
>> Maybe they'll make a nice tea...
>>
>> Bob
>
>
> According to gourmetsleuth.com I bought "Morita" chipotles, thinking
> they were fresher, but actually the "Tipico" chipotles I saw there
> were the good ones (they were in little cellophane bags, I thought
> they were pale brown because they were old.)
>
> Bob


Good God man, I bought a little can of chipotles in adobo sauce. Too hot
for my taste. They're probably hotter than jalapenos!

I've used chipotle powder as part of a pork tenderloin rub to good
effect.

I don't know what the adobo sauce had to do with the heat. I only used
one pepper from the can!!! WHEW! Breaking out in a sweat just thinking
about it.

Andy

Andy wrote:
> zxcvbob > wrote in
> :
>
>> zxcvbob wrote:
>>> I went to the Mexican grocery store today to buy some ancho peppers,
>>> and they had bags of chipotles for $3.99; looks like about at least 8
>>> ounces, maybe 10 or 12. How could I pass that up? I bought one bag.
>>> I have no idea what to do with them.
>>>
>>> (I usually use canned chipotles, and only sparingly) They are still
>>> nice and dark and smell like smoke.
>>>
>>> Maybe they'll make a nice tea...
>>>
>>> Bob
>>
>> According to gourmetsleuth.com I bought "Morita" chipotles, thinking
>> they were fresher, but actually the "Tipico" chipotles I saw there
>> were the good ones (they were in little cellophane bags, I thought
>> they were pale brown because they were old.)
>>
>> Bob
>
>
> Good God man, I bought a little can of chipotles in adobo sauce. Too hot
> for my taste. They're probably hotter than jalapenos!
>
> I've used chipotle powder as part of a pork tenderloin rub to good
> effect.
>
> I don't know what the adobo sauce had to do with the heat. I only used
> one pepper from the can!!! WHEW! Breaking out in a sweat just thinking
> about it.
>
> Andy


I'm going to cook 2 or 3 (stems removed) with a double handful of
tomatillos, then let them sit until cool (give the peppers a chance
to rehydrate in the t' juice) then blenderize them with a little
salt. Should make an interesting salsa...

If it's good, I can use up a lot of 'em that way.

Bob

In article >, Andy > wrote:


> Good God man, I bought a little can of chipotles in adobo sauce. Too hot
> for my taste. They're probably hotter than jalapenos!

Pretty funny joke, Andy.

--
Dan Abel
Petaluma, California USA

Andy wrote:
> Good God man, I bought a little can of chipotles in adobo sauce. Too hot
> for my taste. They're probably hotter than jalapenos!
>
> I've used chipotle powder as part of a pork tenderloin rub to good
> effect.
>
> I don't know what the adobo sauce had to do with the heat. I only used
> one pepper from the can!!! WHEW! Breaking out in a sweat just thinking
> about it.

When I open a can of chipotles in adobo sauce, I use whatever I need out
of the can, then I freeze the rest. I place them on a sheet pan,
spooning the adobo sauce as evenly as possible on each one of the
peppers. After they are frozen, I scoop them up and freeze them in a
ziploc bag.


Becca

Becca > wrote in news:7lqn6pF3f5vlgU1
@mid.individual.net:

> When I open a can of chipotles in adobo sauce, I use whatever I need
out
> of the can, then I freeze the rest. I place them on a sheet pan,
> spooning the adobo sauce as evenly as possible on each one of the
> peppers. After they are frozen, I scoop them up and freeze them in a
> ziploc bag.


Becca,

That's exactlly the kind of product that should be in glass jars, imho.
Except for restaurants, who in their own kitchen would use that whole
little can? A jar would be too convenient.

My brother once sent me a jar of probably 30 habaneros in a liquid
(pickling juice). I put three slivers into a pot of m&c. It ruined the
meal beyond repair. That jar sat in the fridge for about 5 years before I
finally decided to throw it away. It still contained 29-2/3 habaneros.

Best,

Andy

On Mon, 09 Nov 2009 09:57:33 -0600, Andy > wrote:

>Becca > wrote in news:7lqn6pF3f5vlgU1
:
>
>> When I open a can of chipotles in adobo sauce, I use whatever I need
>out
>> of the can, then I freeze the rest. I place them on a sheet pan,
>> spooning the adobo sauce as evenly as possible on each one of the
>> peppers. After they are frozen, I scoop them up and freeze them in a
>> ziploc bag.
>
>
>Becca,
>
>That's exactlly the kind of product that should be in glass jars, imho.
>Except for restaurants, who in their own kitchen would use that whole
>little can? A jar would be too convenient.
>
>My brother once sent me a jar of probably 30 habaneros in a liquid
>(pickling juice). I put three slivers into a pot of m&c. It ruined the
>meal beyond repair. That jar sat in the fridge for about 5 years before I
>finally decided to throw it away. It still contained 29-2/3 habaneros.
>
>Best,
>
>Andy


Why not simply open the can and pour them into a glass jar and
refrigerate, if you intend to kep them more than about a month
add vinegar to cover and a little salt, screw on the cap and
refrigerate... I have jars of my homegrown jalapenos pickling in my
fridge at all times... I add garlic, herbs, and various spices. For
those who don't want to grow their own then buy fresh hot peppers at
your produce market and pickle them yourself... peckers of pickled
peppers don't get any easier.

I have just made my first batch of adobo sauce using some home made
chipotles (used home grown espelette peppers). Really nice tasting sauce
but very powerful so can't use too much. Have split it between 4 or 5
small jars and will give some away to friends

Steve

zxcvbob wrote:
I bought one bag. I > have no idea what to do with them.
>
>

Steve Y wrote:
> I have just made my first batch of adobo sauce using some home made
> chipotles (used home grown espelette peppers). Really nice tasting
> sauce but very powerful so can't use too much. Have split it between
> 4 or 5 small jars and will give some away to friends
>
> Steve

Where should I send my mailing address? :-P


Becca

Sorry, last bottle got snapped up by my sister in UK last night

Becca wrote:
>
> Where should I send my mailing address? :-P
>
>
> Becca

In article >,
Becca > wrote:

> When I open a can of chipotles in adobo sauce, I use whatever I need out
> of the can, then I freeze the rest. I place them on a sheet pan,
> spooning the adobo sauce as evenly as possible on each one of the
> peppers. After they are frozen, I scoop them up and freeze them in a
> ziploc bag.

I chopped up two Embasa Chipotle Peppers into one 15 ounce can of Stagg
Chili Laredo last year. I ate the whole thing. It made me weep as if I'd
lost someone. I cried all the way to bed. My tears were hot. I chucked
the better part of the product. I have another can. Thanks for the
freezing tip. Embasa Chipotle Peppers are painfully delicious.

leo