Comments on: Chipotle Peppers In Adobo Sauce

By: CatesMom

CatesMom — Sun, 05 Feb 2012 17:38:22 +0000

Another chipotle mayo recipe:

1 cup of mayo or mayo/sour cream mix
Juice of one lime
2 tbs chipotle peppers and sauce

Blend all ingredients in food processor until smooth. Adjust flavor to taste.
Serve on hamburgers or as dip on chips.

By: Jessica

Jessica — Fri, 06 Jan 2012 22:48:31 +0000

You could also line a baking sheet with wax paper or foil and put the individual peppers on the paper. Freeze – and when it’s solid, store them all individually in the same zip-top bag! Then you’re not wasting bags!

By: Debbie Bowman

Debbie Bowman — Tue, 15 Nov 2011 00:13:41 +0000

I never knew what to do with these but have loved their flavor whenever I have had “Fast food lately”. #1 on my list “Spaghettii sauce”. Nice flavor without the salt!!! Also, my absolute favorite for this, My overnight pot roast, yup, a gas stove on low. I use a nice piece of chuck roast here. All of the goodies, onion, garlic, carrots and lots and lots of mushrooms. Good red wine, a can of beef broth and a can of fire roasted tomatoes too. 1 or 2 chipoles chopped depending on taste, bay leaf and fresh thyme. I cannot give all my secrets away:))))))))

By: Kelli

Kelli — Wed, 10 Aug 2011 14:12:50 +0000

Thanks so much for adding things like this. I get frustrated because I am not a very experienced cook, and sometimes there are things in a recipie that I have never heard of or don’t know how to buy or use. I found a fish taco recipie with “1/2 cup adobo sauce from chpotle peppers” as an ingredient for the dressing. Never heard of adobo sauce . So, you helped. Now my question is, is there 1/2 cup of “sauce” in the can? Guess I’ll have to buy it and find out.

Thanks again!

By: Laura

Laura — Sun, 24 Jul 2011 15:33:55 +0000

@Sarah Masters, I have a recipe that calls for removing and discarding the seeds from the peppers to make it less spicy. I think that's a messy and time consuming job so I just cut the amount of peppers in half. I don't know if that's what your recipe meant, but it's just a thought:)

By: danny6114

danny6114 — Wed, 20 Oct 2010 01:52:37 +0000

Bacon and Chipotle Mayo.
3 cups of mayo
2 chipotles in adobo sauce
4 strips of bacon fried crispy and patted dry with paper towels
blend chipotles and bacon together until finely chopped
blend this mixture with mayo (or miracle whip)
a stick blender is well suited for this.
Freaking delicious
danny6114´s last blog ..Get out and enjoy nature

By: Lynn

Lynn — Tue, 19 Oct 2010 02:18:37 +0000

@Sarah Masters, I am not sure what they mean. A whole 7 ounce can of chipotle peppers would make a dish very spicy. I usually only use part of the can. Maybe though they mean the sauce part, not the actually pepper. I really don't know. I am sorry that I can't be more help.

By: Sarah Masters

Sarah Masters — Mon, 18 Oct 2010 22:52:10 +0000

My recipe call for a 7 oz can of chipolte pepper in adobo sauce. It says to discard the peppers and remove seeds. It does not make sense to me.There is nothing left to put in the dish. Am I reading the recipe wrong. Do they mean to remove the seed and put all the peppers in with the rest of the ingredients. I am making a chipolte chicken marinade.

By: Michele

Michele — Thu, 22 Jul 2010 14:09:57 +0000

@jen, Could you share your recipe for the weight watchers chicken picadillo recipe. Thanks

By: Amy

Amy — Thu, 15 Oct 2009 18:57:58 +0000

I use chipotle peppers to make chipotle mayo. We love this stuff but it only calls for one chipotle pepper. I never knew what to do with the rest of the peppers so I usually just put them in the fridge til the mayo ran out and it was time to make more. By then I always questioned whether or not they were still good and ended up buying a new can. Thanks for sharing this tip!

Chipotle Mayonnaise
1/2 cup plus 2 tbsp light mayo
1 chipotle pepper in adobo, chopped
2 tsp adobo sauce
1/2 tsp minced garlic
1/4 tsp salt
1/8 tsp dried oregano

Place all ingredients in blender and blend until smooth.
Per Tablespoon: 43 calories, 4.2 fat grams
from http://www.columbiatribune.com/food 03-21-07