How to store chipotle chilies in the refrigerator
I've mentioned a few times on Instagram (and maybe here too?) that I took the advice of a reader and have been storing my chipotle chilies in the fridge instead of the freezer.
You guys have had some questions about that, though, so I thought a small post devoted to chipotles was in order.
What are chipotle chilies?
They're spicy little peppers which are commonly sold in a small can, packed in adobo sauce.
My Aldi just started carrying these (near the tortillas), and you can also find them in the ethnic food aisle at your regular grocery store.
Chipotles in adobo sauce have a slightly sweet and smoky flavor to them, which means they add a very different flavor to a dish than, say, jalapenos.
I'm kind of in love with them.
How do you use chipotles?
I use them in recipes like chicken enchiladas and chipotle chicken kebabs.
I also mix them with sour cream to make a spicy topping for enchiladas or tacos, and I mix them with mayonnaise to make a spicy spread for cold sandwiches or for paninis.
Usually, recipes call for chopped chipotles, and since they're pretty hot, a little goes a long way.
If you used a whole can in one dish, your mouth would be engulfed in flames, so that's why it's good to have a way to store the extra chilies.
How do you prepare them for fridge storage?
I open the can and dump the contents into my food processor, which I run until the chipotles are pretty much pureed.
Then I pour the whole mess into a little glass jar and keep it in my fridge.
The great thing about this method is that the chilies are chopped ahead of time, which makes them super handy to use in recipes.
Plus, since they're so finely chopped, you don't end up getting a big bite of chipotle when you sit down to eat your finished dish.
Don't the chipotles go bad?
I've never had a batch go bad before. There's salt and vinegar in the canned chilies, and I think that helps preserve the pureed mixture. I find that it's a lot like storing BBQ sauce or ketchup...the shelf life in the fridge is really long.
That said, I love chipotles so much, I've never had a jar in my fridge for more than two months.
Alrighty. I think that's about all there is to say about chipotles! Of course, if you have more questions, ask away in the comments, and I'll answer.
How I wish I could buy these easily. I love these flavours but they just aren't on sale in Queensland.
I'll have to check my Aldi's and see if they're there. I haven't noticed them before.
Thank you. I bought these once before but not again because I wasted almost the entire can. Now I know how to keep them and have them handy to use.
If you really don't use them often, like me, I do like Kristen and puree the whole can. Then put small batches that are about the amount I would use for a meal in little snack size zip top bags and freeze them.
I love chipotle anything, but then I love jalapenos, which chipotle actually is - just smoked! A lot of the chipotle seasoned stuff you find in the store is easily DIY'd - mayo and ketchup, and BBQ sauce. A little goes a long way and makes things taste so much better - much like smoked paprika vs. regular paprika does! There's just something about that smokey flavor! I keep mine in a little jar, too. The tip about pureeing them is great - will do!
Oh, wow, how did I not know that? The flavor of a canned chipotle is so different than that of a jalapeno!
I'm in love with the cute little jar!
My husband loves hot peppers, but he eats them as Tabasco-style sauce (we often make our own) or as "pepper sauce", the spicy, pepper-infused vinegar so loved by southerners on greens. And he likes them HOT. I'll have to see if I can get him to try chipotle, but first, I'll have to see if we can make it ourselves somehow. I hate to buy pepper products when I have a pepper-crazed gardener growing hot peppers in our yard, none of them jalapeno, which he considers weeny. He grows an ornamental pepper (which is quite hot and edible), habanero peppers, "ghost" peppers, Carolina Reaper peppers, Trinidad Scorpion peppers, datil peppers, cayenne peppers and of course, a few sweet peppers for me, which he has to grow in a completely different area of the yard or they'll cross and be hot, too..
Ohhh, I've heard about the Carolina Reaper. Serious stuff right there.
Supposedly the hottest pepper on the planet. I won't even touch a whole, uncut one. When my husband processes them, I have to leave the house.
I love to put chipotles in my homemade salsa. I use a couple cans of fire-roasted tomatoes, some chiptoles, juice from a lime, fresh garlic and cilantro. Process it in the blender until it's the consistency you want. So good and easy!
If you puree it all together, what is the best way to measure it for a recipe? Most I've seen call for X number of chipotles, not a chopped or pureed amount.
Oh, that's interesting! The recipes I've used have usually called for a measurement. I'd guess that one chipotle is about a tablespoon of puree, though.
Great, thanks!
I bought a can at Aldi yesterday, after reading your post (I was going there to buy a few more $.99 cantaloupes, $1.29 pineapples, and $.49 avocados). I am having much more success with buying a few avocados at a time after your post on how to store them. Thank you for both of these posts.
Great info. Grabbed a can when I ran to Aldi for milk today. Thanks!
I just got them at Aldi and I got a jar like yours at Michael's for $1.49, then 30% off with a coupon! LOVE your blog!
Yay! I hope you love your chipotles. And I'm so glad you enjoy my blog.
Pretty sure it was me who suggested it. Yay! So glad it's worked for you!
Kristen, about how much would you use to start, for a not-too-hot recipe such as in a 1/2 cup of mayonnaise which would go on sandwiches?? Maybe?? 1/4 tsp?? 1/2 tsp?? I have no idea where to start with chipotles..as far as level of "hotness!" I like a toiuch of hot, not burn your face off spice...
I'd start with 1/4 teaspoon and then taste it to see how you feel. You can always add more if it's not spicy enough for you.
Love this! Brilliant!