How To Store Leftover Canned Chipotles In Adobo

Few foods pack a flavorful punch quite like canned chipotles in adobo sauce. Contained inside a small tin can, it only takes a dollop to invoke a complex sweet, spicy, and tangy flavor. Made from dried jalapeños soaked in a spiced tomato-based sauce, the mixture also comes with quite a fiery kick.

So when you're using the pepper paste in a flavorful al pastor or chipotle dip, it's likely you won't need the entire can. For the simplest solution, transfer the contents to an airtight container. In such a storage method, the peppers will last for up to a week. Just know the flavor will diminish with every passing day, so it's still best to use it quickly. And sure, while such a technique lengthens the usability, it also necessitates that another chipotle-based recipe is crafted soon. To have the flavor available without fear of spoilage, turn to the freezer. Let's dive into the specifics.

Most recipes call for pulverized marinated chipotles so that spicy pepper bites don't stick out. Prep this step ahead of time by throwing the can into the blender and spinning it until a paste forms. Next, use a tablespoon to take dollops of the pepper mixture and place it onto a baking tray lined with wax paper. Freeze, forming almost cookie-dough-like morsels. Once solid, transfer to a plastic bag, which the frozen chipotle will keep for months.

Best of all, the frozen chipotle mixture is much more convenient to cook with. Simply toss one of the frozen spoonfuls into a sauce or soup when it's simmering. If integrating into a marinade or salsa, melt it in the microwave, then mix it in. Such added accessibility means broader applicability for the delicious flavor. Experiment with a canned adobo-based salsa, or add a Mexican tinge to a harissa. No more uncertainty about whether or not to crack open the can — it's already poised for use.