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Aug 25, 2011
Chipotles in Adobo Sauce
Have a quick question for those of you more familiar with these tasty peppers than I am.
I only used 2 chipotles in adobo for my caldo tlalpeño, so I’m left with the rest of the can now.
They’re darn good but so incredibly hot I don’t see myself using these in only a few days. Unfortunately it’s not an item I can buy in every grocery store so I really want to make them last.
Can I freeze chipotles in adobo? If I can, how long will they last and what is the best way to freeze them: chopped up or whole? And do I freeze the sauce separately?
Thanks in advance!
I like how they look. Never knew peppers could be photogenic!
Maybe you can freeze the rest in an ice cube tray? I mean one or 2peppers/section with a bit of sauce? Then you can just use the rest when needed? I wish we could by them in the Netherlands…i got a jar once from someone and they’re just delicious
Just pour the chiles and sauce into a plastic bag, squash it flat to remove the air, and freeze. When you want a little heat in something you are cooking, just open the bag and break off a bit of the chile and sauce. It will last for 3-6 months in the freezer.
You could also puree them and freeze spoon sized portions on a cookie sheet. When they are frozen, toss them in a plastic bag. Pull out a couple chunks when you need some spicy goodness.
I’ve frozen them successfully – just freeze them on waxed paper with a bit of the sauce on each whole pepper, then pop them into a freezer bag. The other option that I use is to just put the leftover peppers and sauce into a small jar and refrigerate them – they last for ages in the fridge.
I get plastic wrap or wax paper and wrap one or two whole peppers with a little extra sauce, then throw all the little parcels in a plastic bag, add a label, and toss them in the freezer. They barely need any defrosting time before you can chop them up for future recipes. I’ve kept some for as long as 6 months in the freezer, but they usually don’t last that long for me, because I love spicy food.
I buy mine in a chinese shop next to the Albert Kuyp market in amsterdam. They come in plastic containers, not sealed, just with the plastic lid you can close again, and it keeps for ages in the fridge, we’re talking months here.
otherwise, get the sauce, mix it with mayonnaise and tuna, it makes for a superb dip!
matthieu, great news. i’m also in a’dam, but i can’t find them anywhere. which end of the albert cuyp? i’m on my way! :)
this is pronunciation challenge time… the shop is called Tjin’s, it’s a chinese shop and they sell all sorts of mexican products, including chipotles or in cans or in those little plastic containers.
It’s at the corner of Govert Flinckstrat and Eerste van der Helststraat, so the street parallel to Albert Kuyp, when you come from trams 16 and 24, first street on your right
http://maps.google.co.uk/maps?q=albert+kuyp&hl=en&ll=52.355057,4.893328&spn=0.000001,0.002064&sll=52.355057,4.894546&sspn=0.00078,0.002064&t=h&vpsrc=6&radius=0.05&z=20&layer=c&cbll=52.355042,4.893244&panoid=xh6vhFYYh7OQM6qAFLR93A&cbp=12,190.65,,0,-12.51
fantastic! thank you so much! :)
Excellent! I’m originally from The Old West and have been living in t’Gooi for a while now, and I’ve never been able to find these.. proper chili returns!
I wonder why they put so many in a can when obviously no one uses that many in a single day, or maybe a week, even. Most recipes I’ve seen only call for one or two of them, leaving you with an almost entire can of (useless) yum. Maybe freezing is indeed the solution, I just hope they taste as well afterwards. They look good though, I wish we could get hold of them a little easier here in the Netherlands.
Hi Kay,
This is what America’s Test Kitchen suggests:
Can keep in refrigerator for two weeks or can be frozen. To freeze, puree the chiles and quick-freeze teaspoonfuls on a plastic wrap-covered plate. Once these “chipotle chips” are hard, peel them off the plastic and transfer them to a zipper-lock freezer bag. Then thaw what you need before use. They can be stored this way for up to two months.
This is the way I currently handle my leftover chipotles and it has worked great so far.
I do the blender then freeze the puree trick too, though I tend to leave mine in the freezer for up to a year as I puree 3 cans at a time..
Good morning Kay.
I freeze individual peppers then put each pepper in a small ziptop bag with a spoonful of adobo sauce.
Mix pureed pepper into your favorite marinade or use as a rub on pork roast or ribs; add a spoon of puree into your barbecue sauce or softened cream cheese.
Chipotles are abundant in Texas, but I sure hate wasting those tasty little critters.
According to Rachael Ray, yes you can freeze them. She freezes them in a freezer Ziplock Bag.
Hi Kay,
You can also make an actual Adobo Marinade/Sauce with them that can be used on chicken, pork, beef, shrimp, etc. Here is just a sample recipe. http://www.cooksrecipes.com/sauce/adobo_marinade_recipe.html Once you make the sauce then it would freeze perfectly. I love this sauce not only as a marinade but to dip the meat in afterwards.
Wow…I’ve had mine in the fridge for months and they’re still ok. Never heard they wouldn’t or couldn’t keep in the fridge, like any good ketchup or relish.
I’m with Sara – I keep mine refrigerated for quite awhile and they’re fine. Freezing obviously works too in light of the successes listed here, but I just pop them in a tupperware type container and leave them in the fridge.
I freeze mine all together in a ziplock. After I pour them into the ziplock (sauce and all) I flatten it out. That way, when I need some, I can just break off a piece of the flattened frozen block.
I freeze mine, another mystery container in my fridge is never a good thing ;) Here’s a link to the method I use (freezing them in an ice cube tray)
http://www.ourbestbites.com/2011/04/how-to-work-with-canned-chipotle-peppers-in-adobo-sauce
I like this method because I always use them chopped or pureed anyways and then I can take out a cube at a time as needed.
I just cover the can with cling wrap and a rubber band and they keep in the fridge for months. I suppose they go bad eventually, but I’ve never had them last more than three months so I don’t know when that would be. The worst that’ll happen is the adobo will thicken a bit, but some oil fixes that.
I freeze a pepper and some sauce in ice cube trays and then transfer the cubes in a ziplock.
Chipotles in adobo sauce are such a treat! I usually freeze two or three in a plastic bag with a couple of spoonfuls of sauce. I’ve never had any problem with them going bad. Now you’ve got me thinking about what I should do with some of my stock. :-)
I always spoon the peppers onto plastic wrap then place another sheet over then freeze them! they are still delicious!
As long as you pull them OUT of the can and put them in a jar they will keep in the fridge for quite some time. Definitely long enough to use them up! They are a great addition to dressing, or in eggs, or salsa, or quinoa salads, yeah we go through about a can a month in our house :)
I have recently fallen in love with your blog. I have made 3 of the Greek recipes in the last week. Your site is Awesome.
The Chipolte peppers will keep in a sealed container in the fridge for months. I really love the ice cube tray idea, but the capsican oil in the peppers will stain the tray, so consider lining it with saran wrap first.
This is the best recipe I have that uses Chipolte Peppers in Adobo. Tuna Burgers made with fresh tuna. They are FANTASTIC!
http://www.foodnetwork.com/recipes/bobby-flay/tuna-burgers-with-tapenade-aioli-recipe/index.html
I have others that include a ChuckWagon Beef Stew, but the one above is one of my favorites. Enjoy!
I freeze them if I have extras…. there is some good advice here that I will have to use for next time!
I just put them in a zip lock, sauce and all, to freeze. If you are looking for more recipes with them here are a few of my favorites:
Spicy Adobo Shrimp Cocktail
http://savourthesensesblog.com/spicy-adobo-shrimp-cocktail/
Inside Out Onion Ring Sliders w/ Adobo BBQ Sauce
http://savourthesensesblog.com/inside-out-onion-ring-sliders-w-adobo-bbq-sauce/
Sun-Dried Tomato, Flank Steak & White Bean Stew
http://savourthesensesblog.com/sun-dried-tomato-flank-steak-white-bean-stew/
You could try tossing one or two into some home-made hummus. I’ve also used them up in scrambled eggs.
Give the leftovers a buzz in a food processer. Make teaspoon mounds on a freezable plate. Once frozen, I would then place them in a baggie. Portion control. Also I would mix some of that puree with some mayo for a great sandwich spread, just keep that in a small jar. Also, you could put them in ice trays, separate the chipotles from the sauce (because some recipes just want you to add the sauce) or combine them together.
It makes a great compound butter – add it to roasted corn, grilled chicken, vegetables.
I cut them up fine and add them to store-bought salsa. A very small amount turns even the most bland/insipid salsa into something quite good.
I’ve never tried chipotles in adobo sauce for the very reason of not having leftovers! I can’t see myself ever using more than one, um, a YEAR! ha! OK, maybe two. Maybe more if I’d like them, and can tone down their heat a bit.
At least now I can try them and freeze what I don’t use! I like the marinade Valerie mentioned, and one pepper at a time topped with sauce from the can-individually frozen on wax paper-then put in small ziploc bags!
Thanks everyone!
I blend them up in my magic bullet and either freeze them in ice cube trays (and transfer to baggies once frozen) or put them in a ziploc bag (blended) and shape into a tube and then just break off what you need when you need it. LOVE these spicy gems! If using the ice cube tray method you do not have to blend them – you can just put one in each cube and freeze that way. Have fun! They are amazing in corn chowder :)