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Chipotle Adobo Puree

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentblender

Five Ingredients or LessYes

Taste and Texturehot & spicy, savory, smoky

Type of DishCondiments, salsa

Ingredients

  • 1 can chipotles en adobo

Instructions

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.

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