Mexican chipotles in adobo sauce, or canned smoked jalapeños in a vinegar-based sauce, add spice and an appealing flavor to all kinds of dishes. It’s very spicy, so a little goes a long way, Chowhounds say. You can remove the peppers, mince them, and use them on their own, or add the adobo as well.
Some hounds purée the can of chiles and sauce together to make them easy to use in combination, and they store the blend in the refrigerator where it will keep a long time. “I like to purée the stuff, then put it through a sieve. I like the resulting smoothness,” says wyogal. But the pulp left in the sieve doesn’t go to waste, and wyogal instead reserves it to flavor oil. “That oil is great to use to drizzle over refried beans, or to use when making a Mexican (my version, probably not even close to authentic) rice: put it in the pan, add onion, peppers, pre-cooked rice, sauté,” wyogal says.
To cut the spiciness, scubadoo97 blends a couple cans with a block of guava paste. The resulting mixture can be added to everything from stews to tuna salad.
Hounds had numerous recommendations to spice up your cooking with canned chipotles. This Puebla Chicken and Potato Stew, which includes chipotles en adobo, “is quite amazing,” says BananaBirkLarsen. Other favorites include marinating shrimp or fish in a spoonful of the chopped chiles before sautéing in butter, mashing them with adobo and blending into butter to make a flavorful compound, using them to spike mayo, and adding them to eggs.