Chipotle Salsa Recipe
What in the world is a Chipotle? Simply a smoked Jalapeno chile pepper.
You will be able to find them dried or canned in a tomato based adobo sauce. Chipotles are most widely available canned in a sauce (7-oz. size). The sauce, usually called adobo, is made with vinegar and spices.
The chilies are also sold dried; you’re most apt to find these in Mexican markets, particularly in Southern California.
Dried chipotles keep indefinitely.
If you use the canned ones, transfer the unused chilies and sauce to a small jar and refrigerate up to a week, or freeze to store longer.
You can thaw and refreeze chilies until all are used. When cooking chipotles in liquid, the dried and canned forms can be used interchangeably.
Simply rehydrate the dried ones or used the canned ones right out of the can for easy use.
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Chipotle Salsa With Roasted Tomatillos
Thanks to Casey Draper for Chipotle Salsa With Roasted Tomatillos. This is one Tasty Salsa!
How Do You Core a Tomato?
Here is a tip from Chowhound he is going to show you two simple ways in his short video “How to Core a Tomato”
Capt’n Salsa’s tips and facts about Chipotles Chiles
Freeze the any left over chipotles by placing individual chiles on a cookie sheet, devide the remaining adobo sauce equally among the chiles. This will look like “chipotle cookies” then place the entire cookie sheet in the freezer.
Place the frozen chiles in a freezer bag and use as needed. These will keep for at least a year in the freezer.
A chipotle chili is not a variety of chili.
It’s a mature red jalapeno that is smoked as it dries, acquiring a pungent flavor and aroma that can be detected despite its assertive heat. Here is a great idea to use this exceptional flavor to use without an explosion?
Try minced canned chipotles alone, or blend with mayonnaise, as a sauce with bite to go with fish, shellfish, meat, poultry, or hard-cooked eggs. Simmer a lone chipotle in chicken soup, then add fresh lime juice to smooth the hot edge.
