Cooking with chiles in adobo

[Anonymous]

I like adding these to soups, but hate the seeds! At the moment, I'm straining after the puree, but it's annoying. Is there a better way to dispense with the seeds?

[Anonymous]

I save the sauce then open the chilis and give them a quick rinse to get rid of the seeds.

[Anonymous]

I take the whole can, blend it with the immersion blender and put it in a jar in the fridge - it lasts forever and ever and I just scoop out however much I want.

[Anonymous]

Anonymous wrote:I take the whole can, blend it with the immersion blender and put it in a jar in the fridge - it lasts forever and ever and I just scoop out however much I want.

How hot is it on the mild to flaming' scale?

[Anonymous]

Anonymous wrote:

Anonymous wrote:I take the whole can, blend it with the immersion blender and put it in a jar in the fridge - it lasts forever and ever and I just scoop out however much I want.

How hot is it on the mild to flaming' scale?

Dp- chipotles are very mild.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I take the whole can, blend it with the immersion blender and put it in a jar in the fridge - it lasts forever and ever and I just scoop out however much I want.

How hot is it on the mild to flaming' scale?

Dp- chipotles are very mild.

I wouldn't say very mild. They are just smoked jalapenos, so the same level of spice as those. I would say medium.

[Anonymous]

The sauce is delicious in pineapple margaritas!!! Adds a little heat. Rim the glasses with salt/chili powder

[Anonymous]

Anonymous wrote:I take the whole can, blend it with the immersion blender and put it in a jar in the fridge - it lasts forever and ever and I just scoop out however much I want.

+1

But before I hit it with the immersion blender, I first fry the chipotles in adobo in a skillet with a neutral oil to release its flavors and bloom it into the oil. I then can add a dollop to soups, beans, stews...anything I'm cooking where I'd like some smoky heat.