Learning by doing

[cactuswatcher]

So I made chili last night, this time with black beans. My store didn't have my usual local brand of canned green chiles, and the national brand was too pricey. So I decided to try chipotle chiles canned in adobo sauce. I put too many in and the chili was too hot. But the flavor is excellent. As I'm eating it I pick out most of the chiles and it's all right to eat. I wish the chipotles came in a smaller can because I don't know of anything else I'd like to use them in, and hate to waste food these days. I should look into getting this kind of adobo sauce (a thick tomato and chile puree with seasonings) but without the pepper pieces because it does add quite a nice flavor. I use an adobo seasoning salt instead of garlic salt for a lot of things.

Comments

[dlgood.livejournal.com]

Can you chop them up and then freeze them? Would they still retain flavor if you thawed for later use?

[cactuswatcher.livejournal.com]

If I can get the sauce separately, I know can get dried peppers and avoid all the problems of freezer space and the freezing process.

[anomster.livejournal.com]

I've seen chilis jarred w/oil. I thought that was enough to preserve them, but apparently (at least for home use) you need to roast them & cut them into strips, & they just last a week or so.