Recipe - Chipotle Puree

1 cn Chipotle peppers packed in
adobo sauce; any size can,
preferably Embasa brand

Recipe By: Annie Somerville in "Fields of Greens"

"Chipotles are jalapeo chilies [sic] that have been smoked and dried Q a
favorite Greens seasoning. Their smoky heat is delicious brushed over
tortillas and pizzas and carefully added to soups and stews. Chipotles can
be found in Mexican specialty stores, as whole dried chilies or in small
cans. We use canned chipotles packed in adobo sauce Q a puree of smoked
jalapeos and vinegar, though the chilies are so fiery hot that you'd hardly
know the vinegar was there. Take care in handling chipotles, remembering
that a little of this smoky chili puree will go a long way. Puree a whole
can at a time in the blender or food processor and store in the
refrigerator until needed. The puree will keep almost indefinitely; if you
know you'll be storing it for a long period of time, cover the puree with a
thin layer of oil."

Curtis sez: To give you some idea of how long this lasts in the fridge
*without* oil, I pureed two cans but didn't use it fast enough, and it took
over 4 months to begin to mold. I would recommend that even avid chipotle
fans puree only one can to begin with, as a little truly does go a long
way.

Serving Ideas : Curtis sez: I use this in everything!

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.