Post Punk Kitchen Forum

I have an opened can of chipotle in adobo sauce that needs to be used up. What should I make?

Chipotle Lentil Burgers from AFR
Smoky Red Bean Chili with Chipotle Cornbread Dumpblings from VotC
Tortilla Soup from AFR

Add it to a pasta salad with black beans, tomatoes, corn, etc.
Mix it into mayo for a dipping sauce.
Freeze it and save it for later!

I always freeze the extras, one or two at a time, in ziplocs.

Good ideas! And I didn't know you could freeze it, that's nice.

Yup, I freeze my extras too. I go an extra step and chop them up first, then freeze them in an ice cube tray. (The little cubes are the right amount for most recipes I use them in.)

I hope I remember this next time I open a can. I usually keep them in a container forever in the fridge until I forget about them and they go bad.

EAT IT ON EVERYTHING.

But seriously...

Best sweet potatoes ever:
Purée 1.5 cans of full fat coconut milk with two- four chipotles (depending on your spice preference) and the adobo
Mandoline (or slice VERY thinly) 2.5 lbs of sweet potato (skinned)
Preheat your oven to 350
layer 1/4 of the slices in a lasagna pan, season with salt + pepper
pour 1/4 of the pepper/coconut on top, repeat until the pan is filled to about 1/4" from the edge. Top off with the coconut milk mixture and bake for 30- 45 minutes under tender and gratin-y.

Also, I make this sick marinade with 2 of those chipotles, 4 cloves garlic, 1 c olive oil, 1 c shoyu, 1/2 c maple syrup, all whizzed together in the blender. It's great with tempeh and seitan and turns into BBQ sauce with a little tomato paste :)

Throw it in a batch of hummus. I consider myself a hummus purist but damn, chipotle hummus is so good.

We just made some really yummy quesadillas with black bean dip and sweet potatoes+chipoltes in adobo. Also, I just transfer extras to an clean jar and keep them in the fridge for later - I find that they keep for a really long time.

Chop up one chipotle with a tsp or so of the adobo sauce. Add to your favorite mashed potatoes recipe and then scoop those into a grilled portobello mushroom. Top with green onions.

One of my favorite meals.

Put them in a blender and then add some of the puree to a carrot soup, chili, or make enchilada sauce. Or eat it on everything, as was said before.

Add a bit to rice, along with a can of diced tomatoes before cooking.

Oh, more great ideas, thank you! I'm new to this stuff and have already fallen in love with it. As nickvicious suggested, I put some in a batch of hummus and it was probably the best hummus I've ever had. I ate it with a spoon.

+1

Veganomicon has an awesome black bean recipe that uses these as part of the topping...

I made black bean tacos and cooked the beans in chipotle the other day. Nomz.

1 can of black beans, 1-2 tsp cumin, 1-2 tsp corriander, 1 or 2 chipotle peppers plus a few tbsp sauce. Serve over rice and/or in tortillas with trimmings.

It's love all around.

This sounds INCREDIBLE! I am going to do this one! Or even use it as a twiced baked potato recipe.

I always freeze the extra in a wide mouth mason jar...ice cube trays are a way better idea! Beats chipping away at a frozen block of chipotle with a knife.

I like adding a little chipotle in adobo to a pot of red beans. Got the idea from here:
http://blog.fatfreevegan.com/2006/02/real-louisiana-red-beans-and-rice.html

Also, while you're adding it to hummus, put some black beans in there too.
There's a vendor at our farmer's market that sells black bean chipotle hummus and it is SO. GOOD.

I made the Chipotle & Lentil burgers for my all vegan Bar-B-Que on Saturday. They were a hit!