← 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

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-sweet-life The Sweet Life
by Kate Zuckerman
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
lucid-food Lucid Food
by Louisa Shafia
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
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?