Chipotle peppers in adobo sauce and tomato paste are both wonderful flavor enhancers that cost pennies. I rarely use an entire can of either, so I simply freeze the leftovers in a small plastic bag or a small plastic container. They thaw quickly and taste just the same as fresh out of the can. The […]
I had never tasted a chipotle pepper until about 5 years ago. I found this recipe for tofu mole and it was an ingredient in not only the sauce, but also the marinade. I had been eating hot peppers for years and thought no pepper was too hot for me. I used the highest number of peppers recommended in the recipe.
Holy moly! It was hot! I think that I drank a gallon of water to just stop the burning. I have learned to adjust the amount of chipotle peppers to a level more bearable. Now I am addicted to them.
I use them in my chili. I mince a little for scrambled eggs. They add a nice kick in soup. If you don’t want to spend time mincing, the adobo sauce has the heat as well as a little extra flavor!