| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Seasoning | 1 | Servings | |
INGREDIENTS
| 1 | cn | Chipotle peppers packed in adobo sauce; any size can, preferably Embasa brand |
INSTRUCTIONS
Recipe By: Annie Somerville in "Fields of Greens" "Chipotles are jalapeo chilies [sic] that have been smoked and dried Q a favorite Greens seasoning. Their smoky heat is delicious brushed over tortillas and pizzas and carefully added to soups and stews. Chipotles can be found in Mexican specialty stores, as whole dried chilies or in small cans. We use canned chipotles packed in adobo sauce Q a puree of smoked jalapeos and vinegar, though the chilies are so fiery hot that you'd hardly know the vinegar was there. Take care in handling chipotles, remembering that a little of this smoky chili puree will go a long way. Puree a whole can at a time in the blender or food processor and store in the refrigerator until needed. The puree will keep almost indefinitely; if you know you'll be storing it for a long period of time, cover the puree with a thin layer of oil." Curtis sez: To give you some idea of how long this lasts in the fridge *without* oil, I pureed two cans but didn't use it fast enough, and it took over 4 months to begin to mold. I would recommend that even avid chipotle fans puree only one can to begin with, as a little truly does go a long way. Serving Ideas : Curtis sez: I use this in everything! CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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