Monday, June 20, 2011

Chipotle Pureé

I love chipotle-flavored foods!!  Chipotles are simply jalapeños that have been dried with smoke.  But until recently, I was a little puzzled about the best way to use them.  I buy them canned in adobo.  I’ve tried cutting them into small pieces and adding them to chili, but that just didn’t seem right.  Every few bites you’d get an extra hot spoonful.  I’d rather have the heat and flavor even throughout.

I finally saw the light a few months ago as I was watching an episode of Rachel Ray.  She said she just purees the whole can and scoops out what she needs.  Why didn’t I think of that?!?  Now I pull out my immersion blender every time I open a new can.

Because I can’t use an entire can before it goes bad, I scoop the pureé into 1-teaspoon portions onto a parchment-lined baking sheet and stick it in the freezer.  Once the pureé is frozen solid, I transfer the chipotle cubes to a zip-top bag and return it to the freezer.  (Unfortunately, I neglected to get a photo of this part).  When I want to add chipotle to something like chili, I simply throw some into the pot.  If I want to add it to something cold, I defrost the desired amount in the microwave first.

Later this week I’ll share some of my favorite ways to use this chipotle pureé.  And also be sure to check back tomorrow for an exciting announcement!

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