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Kitchen Tip
I have quite a few recipes that require chipotle peppers and adobo sauce, but I do not have a single recipe that uses the entire can. Most of the recipes I have call for 1-2 chipotles and/or a teaspoon or more of adobo sauce. That leaves me with extra peppers and sauce. To make sure the leftover peppers and sauce don’t go bad before the next time I need them, I freeze them separately.
For the peppers, I remove any excess sauce and lay them on a parchment lined baking sheet and freeze.
For the sauce, I place a teaspoon in each well of a small ice cube tray (I found this one at The Container Store) and freeze.
Once they are completely frozen, I place them in labeled freezer bags until ready to use. I find that the peppers are easier to chop in their frozen state.
Stay tuned for a recipe…
brilliant! I always wind up throwing them out 🙁
This is such a good idea!
Usually when I have leftover chipotles in adobo, I put them in a food processor with mayonnaise, and use it as a dipping sauce for sweet potato fries. Sooo delicious.
Love this idea. I usually freeze mine all together in a container, but then I have to fight it with a knife to cut a chunk out. Thanks for sharing!
Yeah, this is the way to do it! The other day I needed just a couple tablespoons of tomato paste, so I froze tablespoon dollops of the leftover for future use. Can't wait to get some adobos in the freezer.
@Maggie @ A Bitchin' Kitchen
Oh no, Maggie (of the second comment), not another delicious-sounding way for me to add more mayonnaise to my diet! Love it!
Great idea. I've just frozen the entire contents together. Yours is a much better idea. Thanks!
FYI – chipotle peppers in adobe sauce are good up to 2 months in your fridge as long as you don't keep them in the metal can. But this is a great way to freeze them if you buy in bulk.
https://stilltasty.com/fooditems/index/18731