I've had chipolte peppers and adobo sauce many, many times, but I've never cooked with them. I picked up the above can of peppers and adobo and tonight started to make up a recipe -- a stacked chicken enchilada with the chicken in an adobo sauce, a salsa verde for the "enchilada" sauce with monterrey jack and cojita cheeses. Yum! Anyway, I'm not finished yet, but I have a question.
I have a pretty high tolerance for heat...I'm from Louisiana, love HOT Thai food, etc. But, I tried this sauce and it's hot. Probably too hot for the general public. It's a little one dimensional and not a really "tasty" hot, just hot. Does that make sense. I mananged to doctor the sauce to get exactly what I wanted.
My question is this -- are all canned chipotles in adobo this hot?
Thanks so much!