Now I know what to do with that can of chipotle peppers that I haven't
opened yet because I can't use it all at once. Need to double check
and see if I have ground coriander. If I do, I'm all set.
http://hotsauce.wikia.com/wiki/Chipotle_Paste
After that, I'll freeze it in 1T dollops like I freeze tomato paste.
I definitely label the bags because they'll look similar and I
wouldn't want to grab the wrong one.

Chipotle Paste

Ingredients

1 can chipotle -- (7 oz) chilies en adobo
2 tbsp corn oil or olive oil
3 lg garlic cloves
2 tsp ground coriander
1 tsp thyme
1 tsp freshly ground black pepper


Directions

In a food processor, combine all the ingredients and process until
blended but still slightly chunky, about 1 minute. The paste can be
refrigerated, tightly covered, for up to 3 weeks.


--
A kitchen without a cook is just a room

On Friday, January 30, 2015 at 6:40:10 AM UTC-8, sf wrote:
> Now I know what to do with that can of chipotle peppers that I haven't
> opened yet because I can't use it all at once. Need to double check
> and see if I have ground coriander. If I do, I'm all set.
> http://hotsauce.wikia.com/wiki/Chipotle_Paste
> After that, I'll freeze it in 1T dollops like I freeze tomato paste.
> I definitely label the bags because they'll look similar and I
> wouldn't want to grab the wrong one.
>
> Chipotle Paste
>
> Ingredients
>
> 1 can chipotle -- (7 oz) chilies en adobo
> 2 tbsp corn oil or olive oil
> 3 lg garlic cloves
> 2 tsp ground coriander
> 1 tsp thyme
> 1 tsp freshly ground black pepper
>
>
> Directions
>
> In a food processor, combine all the ingredients and process until
> blended but still slightly chunky, about 1 minute. The paste can be
> refrigerated, tightly covered, for up to 3 weeks.
>
>
> --
> A kitchen without a cook is just a room

That looks interesting. I open a can of chipotle in adobo and whatever is left over I wrap in foil and stick in the freezer. Keeps just fine and you just chip out whatever you need for the next dish.

On 2015-02-01, jmcquown > wrote:

> Seems to me the Ninja started as a late-night infomercial...

I recall them from before I discontinued TV. Apparently, they've
broken out of the witching wishing hours and have entered mainstream
shelfdom. There were a buncha different models at WW. The big ones
look like they could easily smoothify drive-way gravel. At least for
30 days.

nb

On 02/01/2015 07:22 AM, pltrgyst wrote:
>
> There are miniature food processors which do an excellent job on small
> batches. I have one with a spare bowl and blade, and use it much more
> than my full-sized FP and my stick blender combined.
>
> -- Larry
>
>
I put a newly-opened 7 oz. can of chipotles into an 8-oz. jelly jar and
screw on the Hamilton-Beach blender blades (the threads match and it
doesn't leak). Puree everything and replace the blades with a
re-purposed plastic screw-on lid from a quart mustard or mayo jar
(again, the threads match). Store in the refrigerator. Spread a thin
layer on a sandwich before spreading on mustard or mayo, or add a
spoonful to soup, things like that.

On 2/1/2015 3:46 PM, Whirled Peas wrote:
> On 02/01/2015 07:22 AM, pltrgyst wrote:
>>
>> There are miniature food processors which do an excellent job on small
>> batches. I have one with a spare bowl and blade, and use it much more
>> than my full-sized FP and my stick blender combined.
>>
>> -- Larry
>>
>>
> I put a newly-opened 7 oz. can of chipotles into an 8-oz. jelly jar and
> screw on the Hamilton-Beach blender blades (the threads match and it
> doesn't leak). Puree everything and replace the blades with a
> re-purposed plastic screw-on lid from a quart mustard or mayo jar
> (again, the threads match). Store in the refrigerator. Spread a thin
> layer on a sandwich before spreading on mustard or mayo, or add a
> spoonful to soup, things like that.

Whirled Peas, I might give that a try. I put waxed paper on a half
sheet, space the peppers a few inches apart, put a little adobo sauce on
each pepper until the can is empty then I put the half sheet in the
freezer until the next day. I then put the frozen peppers in adobo
sauce into a ziploc bag. It might be easier to do it your way, then
space mounds of this mixture on a half sheet and freeze them. Excellent
idea. I like using pureed chipotle in adobo sauce in cream cheese for a
spread, I like it added to mayo, so I would store some in the
refrigerator. Thanks.

Becca