Rachael Ray's Genius Tip To Save Chipotles Canned In Adobo

Chipotle peppers that have been canned in adobo are a cheap and simple way to inject a bit of spice into anything from chili to tacos to creamy roasted tomato soup. Adobo sauce has been used for hundreds of years as both a marinade and preservative, while chipotles are just jalapeños that have been smoked, dried, and rehydrated in the adobo. The smoky notes make the combination a staple in both Mexican and Tex-Mex cuisine, and its moderate heat makes it a good choice for people trying to increase their spice tolerance. When working with this spicy sauce, a little goes a long way, so it's likely you'll have some left over after you open the can. Fortunately, you can save extra chipotles canned in adobo with a quick trick from Rachael Ray.

In a video posted to the "Rachael Ray Show" YouTube channel, the celebrity chef demonstrates the best way to store these saucy preserved peppers. Ray advises first pureeing the peppers with the sauce before transferring everything to a small zip-top bag. After ensuring it's sealed tight, tuck it away in the freezer. Now you can chip away at the frozen puree like a giant block of spicy ice anytime a dish needs a little extra oomph. Just remember to label and date the storage bag so you don't forget what it is, and throw it out after six months.

If you really want to treat your future self, you can even freeze small individual servings of the pureed chipotles and adobo. The quickest way to do this would probably be to use a plastic ice cube tray. Be sure to only use the ice cube tray for the chiles, or your cold water may pack a bit of a punch. You could also cut out several small squares of plastic wrap and dollop a tablespoon or so of the puree onto each square, gently wrap them up like little dumplings, and then store the packets in a container in the freezer. Then, the next time you just want a smidge of spice, you have homemade sauce sachets ready to go. For example, the chipotle in adobo sauce is a delicious topping on burgers, especially when paired with extra juicy beef.

By utilizing the various plastic containers and zip-top bags that may populate your kitchen, you can freeze as much or as little of the puree as you like. This method works for all types of sauces and condiments (so long as nothing is forgotten at the back of the freezer). The next time you blend up chipotles canned in adobo for your barbacoa or chicken tinga, freeze the extra so you can enjoy it for your next meal (and the one after that, and the one after that).