Thread: 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

<[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

<[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

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

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."

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.

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

[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.

[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 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?

.......

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.

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.