← Back to Search Results
Mexican
Chipotle Adobo Puree

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Chipotles are jalapeños that are left on the vine until ripened and then dried and smoked. In addition to intense heat, they add a wonderful smoky flavor to many dishes. There are several varieties. Chipotles mecos, which are larger than most other types, have a brown-beige exterior and a very red interior. Chipotles moras, or simply moras, are smaller and are burgundy red. Moras are the type most often found canned in adobo. Regardless of variety, chipotles are cleaned, toasted, and soaked before using. Chipotles en adobo have been cooked in an adobo sauce. While they can be prepared at home, most often—even in Mexico—they are bought in cans. The brands I recommend are La Costeña, San Miguel, and Herdez. In Mexico, chipotles en adobo are eaten as is from the can, either whole or cut into pieces, in a torta (sandwich) or taco. Because you may prefer not to bite into a chipotle with its intense heat, you can turn the chiles into a puree and use the puree to season dishes.

Ingredients

  • 1 can chipotles en adobo

Directions

Scrape the contents of a can of chipotles en adobo into a blender and blend at low speed until smooth. Store in a small glass jar in the refrigerator for up to 2 months.


© 2007 Rosa Mexicano
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings which uses a 7oz can of Chipotle en Adobo.

7kcal (0%)
3mg (0%)
10mg (16%)
8mcg RAE (0%)
184mg
4mg
0g
1g
0g
1g
0mg (0%)
8mg (0%)
0g (0%)
0g (0%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
american-masala American Masala
by Suvir Saran
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
spice Spice
by Ana Sortun
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
martin-yans-china Martin Yan's China
by Martin Yan
good-to-the-grain Good to the Grain
by Kim Boyce
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?