Chipotles in Adobo: Don’t Waste Another Chile on Taco Tuesday With This Hot Tip! by Donna John
Chipotle peppers are hot (as in trendy). The smoked and dried jalapeno is the flavor of choice in all kinds of packaged goodies and recipes. Most recipes call for canned chipotles in adobo sauce – and it’s usually just one or two peppers needed for a recipe. The can, however, is 4 ounces. My dilemma was either throw the remaining away or put the can in the fridge and eventually throw it away anyway when it became questionable. But I found a solution!
- Remove the leftovers from the can.
- Lay them in a pan.
- When frozen, peel them off and store in a freezer bag until you need one (or two!) for another recipe.
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