Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Wednesday, July 7, 2010

Kitchen Tip: Chipotle Peppers


I use quite a lot of Chipotle Peppers in Adobo in my cooking. But even using quite a lot I could never use a whole can of these spicy little mamas. One pepper and a tablespoon of sauce is plenty in most recipes. So what to do with the rest of the can?

Take each pepper and place it in the recess of an ice cube tray. Then spoon sauce on top to fill. Freeze and when they are frozen, pop them out into a ziploc bag and back into the freezer. Then when you need one, take out a cube, and with a sharp knife, chop while frozen -- no need to thaw. Works great!



Barb, sfo said...

I was wondering what you did with the extra--or if you had found a jarred source. Thanks for the tip!

Tami said...

Barbara, I use these too, but only in one recipe. I have successfully kept them in a plastic container in my refrigerator for months and months at a time, without any spoilage. But I do love your idea of freezing them! One question - when I use them, I slice open and remove the seeds before adding them to my beans - I'm wondering if seeds make that big of a difference in recipe?


scmom (Barbara) said...

I have never removed the seeds. It could be that would reduce the spiciness, but I find it's easier just to use less pepper to reduce spiciness. I find one pepper and 1 T. sauce is almost always perfect.