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!