Processed Chipotle Peppers In Adobo Sauce

Ingredients

1 small can of chipotle peppers in adobo sauce

Preparation

Work the chiles through a mesh strainer with the back of a spoon into a bowl (or saucepan if continuing with optional steps), sauce and all.

Store chili pulp and sauce in a tightly covered container in your refrigerator until you need it. It also freezes well.

Optional steps: If you want to render as much of that smoky chili goodness as possible, pour 1/2 C water over the skins and seeds that remain in the strainer and work through with the back of a spoon.

Simmer diluted chili paste and Adobo sauce on low to steam off the water and intensify the flavor. Final consistency should be that of canned tomato sauce. Do not burn.

Portion and divide into freezer bags or small containers, keeping one in the refrigerator for immediate use. The paste keeps for a few weeks in the refrigerator but will eventually bloom with mold if left too long unused.

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About

A couple of spoonfuls add wonderful smoky flavor to hummus or mustard.

It amazes me when I see a recipe that says to just cut up a chipotle pepper and add it to a dish as is. Since the skin and seeds are indigestible and not pleasant to bite down on, I have started pre-processing so I've got chipotle on hand in the refrigerator when I need it. While this does take time, a little bit of effort goes a long way here. Here's what you do ....