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Thread: leftover chipotle peppers?

  1. #1
    [email protected] Guest

    Default leftover chipotle peppers?

    I used only ONE from a buffet size can of these - can I just store the
    rest of these in their adobo sauce in a small Rubbermaid - in the
    fridge - almost indefinitely?

    I hate like heck to toss these. If I freeze - well, how do I break
    off just one? I think they'll turn to mush, won't they? Maybe I could
    slice off one.....?

    Any good use for a lot of these? I rarely cook for more than two
    souls.

  2. #2
    [email protected] Guest

    Default Re: leftover chipotle peppers?

    On Mar 3, 4:35*pm, tweeny90...@mypacks.net wrote:
    > I used only ONE from a buffet size can of these - can I just store the
    > rest of these in their adobo sauce in a small Rubbermaid - in the
    > fridge - almost indefinitely?
    >
    > I hate like heck to toss these. *If I freeze - well, how do I break
    > off just one? *I think they'll turn to mush, won't they? Maybe I could
    > slice off one.....?
    >
    > Any good use for a lot of these? I rarely cook for *more than two
    > souls.


    I've kept them refrigerated for a week with no problems. Haven't
    tried freezing; the small cans are not expensive. Here's a shrimp
    dish we've enjoyed a number of times. It's from Bittman's 'Best
    Recipes in the World'.

    Shrimp in Adobo Sauce
    1. Toss 1.5 to 2 lbs. shrimp in 1/4 cup fresh lime juice, set aside.
    2. Process or blend: 4 garlic cloves, 2 small tomatoes, chipotle
    chiles in adobo to taste. (the recipe says "a can of" but notes
    that
    even one will be hot. I use 2 for a pound of shrimp but we're
    fairly
    wimpy.)
    3. In a large pan over medium-high heat cook 1 small chopped onion
    in
    oil until soft. Stir in the processed sauce and cook about 5
    minutes,
    stirring constantly. It will thicken and darken. Add the shrimp,
    with its marinade, a cook, still stirring, until done, about 4
    minutes. At the end, stir in a teaspoon of dried Mexican oregano,
    s&p
    to taste, garnish with parsley or cilantro. Serve with lots of
    > rice. -aem


  3. #3
    tom g. Guest

    Default Re: leftover chipotle peppers?


    <[email protected]> wrote in message
    news:[email protected]...
    >I used only ONE from a buffet size can of these - can I just store the
    > rest of these in their adobo sauce in a small Rubbermaid - in the
    > fridge - almost indefinitely?
    >
    > I hate like heck to toss these. If I freeze - well, how do I break
    > off just one? I think they'll turn to mush, won't they? Maybe I could
    > slice off one.....?
    >
    > Any good use for a lot of these? I rarely cook for more than two
    > souls.


    Great versatile sauce:
    http://www.ehow.com/how_12406_make-chipotle-cream.html


  4. #4
    Sqwertz Guest

    Default Re: leftover chipotle peppers?

    <[email protected]> wrote:

    > I used only ONE from a buffet size can of these - can I just store the
    > rest of these in their adobo sauce in a small Rubbermaid - in the
    > fridge - almost indefinitely?


    Not unless you don't value your plastic container. Put them in a
    glass jar and they'll last for a while. Use them in meat marinades
    with pureed onions, garlic, and orange/lemon/lime juice with a
    little oil.


    -sw

  5. #5
    Lynn from Fargo Ografmorffig Guest

    Default Re: leftover chipotle peppers?

    On Mar 3, 6:35*pm, tweeny90...@mypacks.net wrote:
    > I used only ONE from a buffet size can of these - can I just store the
    > rest of these in their adobo sauce in a small Rubbermaid - in the
    > fridge - almost indefinitely?
    >
    > I hate like heck to toss these. *If I freeze - well, how do I break
    > off just one? *I think they'll turn to mush, won't they? Maybe I could
    > slice off one.....?
    >
    > Any good use for a lot of these? I rarely cook for *more than two
    > souls.


    ================================
    Freeze in ziplock bags. Fill the bag(s) not too full and squeeze most
    of the air out before you zip it shut. Freeze flat on a baking sheet -
    when they're about half frozen, "score" the bag in squares. Finish
    freezing. You should be able to just cut or break of as much/many as
    you need. You could do this in an ice cube tray but you'll probably
    never make Kool Aid again!

    I use them with lime juice & zest and Cherry Jam (Gedney's stuff
    that's Barb S's recipe) to make a sauce for grilling meat or serving
    with baked ham or pork chops, or turkey or . . .
    Lynn in Fargo

  6. #6
    Melba's Jammin' Guest

    Default Re: leftover chipotle peppers?

    In article
    <[email protected]>,
    [email protected] wrote:

    > I used only ONE from a buffet size can of these - can I just store the
    > rest of these in their adobo sauce in a small Rubbermaid - in the
    > fridge - almost indefinitely?
    >
    > I hate like heck to toss these. If I freeze - well, how do I break
    > off just one? I think they'll turn to mush, won't they? Maybe I could
    > slice off one.....?
    >
    > Any good use for a lot of these? I rarely cook for more than two
    > souls.



    Pretty much. :-) I've been known to keep them for months like that
    although I prefer glass jars to Rubbermaid. :-)

    If you want to freeze them instead, freeze them on a piece of parchment
    first, individually, and then put them into a baggie, removing as much
    air as possible. Bag again or put in a glass jar in the freezer.

    I don't think I've ever used more than one or two at a time.

    What's a buffet size can? I buy a very small can -- maybe 5-7 ounces.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller
    "What you say about someone else says more
    about you than it does about the other person."

  7. #7
    l, not -l Guest

    Default Re: leftover chipotle peppers?


    On 3-Mar-2009, [email protected] wrote:

    > I hate like heck to toss these. If I freeze - well, how do I break
    > off just one? I think they'll turn to mush, won't they? Maybe I could
    > slice off one.....?


    I put a pepper and a bit of adobo in separate piles on a silpat sheet, with
    about two inches between each; then, pop in the freezer for a couple of
    hours. Once they are frozen solid, I remove them from the silpat, put each
    in a separate, pleated sandwich bag, the sandwich bags in a freezer bag (I
    like the Reynolds vacuum seal, but regular work) in the freezer. When I
    need some, I take out however many I need, unwrap and thaw. Works great.
    --
    Change Cujo to Juno in email address.

  8. #8
    modom (palindrome guy) Guest

    Default Re: leftover chipotle peppers?

    On Tue, 3 Mar 2009 19:29:06 -0600, Sqwertz <[email protected]>
    wrote:

    ><[email protected]> wrote:
    >
    >> I used only ONE from a buffet size can of these - can I just store the
    >> rest of these in their adobo sauce in a small Rubbermaid - in the
    >> fridge - almost indefinitely?

    >
    >Not unless you don't value your plastic container. Put them in a
    >glass jar and they'll last for a while. Use them in meat marinades
    >with pureed onions, garlic, and orange/lemon/lime juice with a
    >little oil.
    >

    My plastic containers have gotten used to that sort of abuse.

    Minced/pureed chipotles do good things to store-bought mayonnaise,
    too. Maybe with a little minced green onion and roasted garlic and
    some lime juice.

    Good on chicken and pork, especially if the meat's smoked.
    --

    modom

  9. #9
    whirled peas Guest

    Default Re: leftover chipotle peppers?

    [email protected] wrote:
    > I used only ONE from a buffet size can of these
    > I hate like heck to toss these.
    >
    > Any good use for a lot of these? I rarely cook for more than two
    > souls.


    Whir leftover peppers to a paste in a blender, then: spread thinly on
    sandwiches; mix with mayonnaise for Chipotle Mayo; mix in with scrambled
    eggs while cooking; add to soups and stews (Try a little in a bowl
    first. If you like it, add to the pot.); spread thinly on hamburgers;
    add to barbeque sauce; give an added zing to many meat dishes; use as a
    condiment in place of ketchup. Be careful - a little goes a long way!
    Chipotle paste lasts a l-o-n-g time covered in the refrigerator, but it
    gets used quickly in our house.

  10. #10
    Arri London Guest

    Default Re: leftover chipotle peppers?



    [email protected] wrote:
    >
    > I used only ONE from a buffet size can of these - can I just store the
    > rest of these in their adobo sauce in a small Rubbermaid - in the
    > fridge - almost indefinitely?
    >
    > I hate like heck to toss these. If I freeze - well, how do I break
    > off just one? I think they'll turn to mush, won't they? Maybe I could
    > slice off one.....?
    >
    > Any good use for a lot of these? I rarely cook for more than two
    > souls.



    Put them in the freezer. Just scrape or cut off what is needed.

  11. #11
    Andy Guest

    Default Re: leftover chipotle peppers?

    Arri London said...

    >
    >
    > [email protected] wrote:
    >>
    >> I used only ONE from a buffet size can of these - can I just store the
    >> rest of these in their adobo sauce in a small Rubbermaid - in the
    >> fridge - almost indefinitely?
    >>
    >> I hate like heck to toss these. If I freeze - well, how do I break
    >> off just one? I think they'll turn to mush, won't they? Maybe I could
    >> slice off one.....?
    >>
    >> Any good use for a lot of these? I rarely cook for more than two
    >> souls.

    >
    >
    > Put them in the freezer. Just scrape or cut off what is needed.



    Arri,

    Wow, I haven't dealt with chipotle peppers in quite some time. I opened a
    can to use one and it turned the dish so FRIGGIN' hot!!! I without
    hesitation threw away the rest of the can.

    I might've made a mistake and overdosed a small recipe with one!?

    I'm OK with cheap-o chipotle powder! It's dumb'd down to a degree, somehow.
    Probably the added sawdust? Whew!!!

    Best,

    Andrés

    You lying BUM!!! You're not Latino!

    Don't you have places to go/other people to bother?

    Well I would!

    Why don't you?

    Because you're a BUM!!!

    You're such a shining resemblance of ourself!

    Are you calling me a BUM!!! ?

    In so many words!

    I'm going out for tacos!

    Can I come?

    You buying?

    .......

  12. #12
    [email protected] Guest

    Default Re: leftover chipotle peppers?

    On Mar 3, 9:34*pm, "l, not -l" <lal...@cujo.com> wrote:
    > On *3-Mar-2009, tweeny90...@mypacks.net wrote:
    >
    > > I hate like heck to toss these. *If I freeze - well, how do I break
    > > off just one? *I think they'll turn to mush, won't they? Maybe I could
    > > slice off one.....?

    >
    > I put a pepper and a bit of adobo in separate piles on a silpat sheet, with
    > about two inches between each; then, pop in the freezer for a couple of
    > hours. *Once they are frozen solid, I remove them from the silpat, put each
    > in a separate, pleated sandwich bag, the sandwich bags in a freezer bag (I
    > like the Reynolds vacuum seal, but regular work) in the freezer. *When I
    > need some, I take out however many I need, unwrap and thaw. *Works great.
    > --
    > Change Cujo to Juno in email address.



    I may do this between two sheets of plastic wrap, freeze on a flat
    surface, then cut the 'ravioli' apart, then store in a labeled baggie
    or they'll disappear til the next complete freezer cleanout - which
    could be years.

    Thanks for all the suggs, guys.

  13. #13
    Arri London Guest

    Default Re: leftover chipotle peppers?



    Andy wrote:
    >
    > Arri London said...
    >
    > >
    > >
    > > [email protected] wrote:
    > >>
    > >> I used only ONE from a buffet size can of these - can I just store the
    > >> rest of these in their adobo sauce in a small Rubbermaid - in the
    > >> fridge - almost indefinitely?
    > >>
    > >> I hate like heck to toss these. If I freeze - well, how do I break
    > >> off just one? I think they'll turn to mush, won't they? Maybe I could
    > >> slice off one.....?
    > >>
    > >> Any good use for a lot of these? I rarely cook for more than two
    > >> souls.

    > >
    > >
    > > Put them in the freezer. Just scrape or cut off what is needed.

    >
    > Arri,
    >
    > Wow, I haven't dealt with chipotle peppers in quite some time. I opened a
    > can to use one and it turned the dish so FRIGGIN' hot!!! I without
    > hesitation threw away the rest of the can.
    >
    > I might've made a mistake and overdosed a small recipe with one!?
    >
    > I'm OK with cheap-o chipotle powder! It's dumb'd down to a degree, somehow.
    > Probably the added sawdust? Whew!!!



    Chile tolerance varies greatly. Add less than the recipe indicates and
    see how it goes.

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