If you have never used chipotle peppers or don’t know what they are, now is the time for your next culinary lesson.
A chipotle pepper is a jalapeno pepper that had been smoked. This gives the heat a whole different flavor which goes so well with countless dishes. It is usually marinated in a thick sauce called Adobo. Adobo is originally a spanish marinade and the vinegar along with spices such as oregano and paprika were used to preserve food. When Latin American countries got hold of this recipe they used it more for infusing stronger flavors to foods.
Smoked jalapeno are now sold widely in most supermarkets in cans with adobo sauce, (or specialty foods shops. I even found it in Ireland, at 74 Johns St. in Kilkenny City, Shortis Wong’s – to be exact!). Usually I don’t use the whole can at once but if you put what is left into a lidded glass container it lasts for several weeks in your refrigerator. There are many times I have invented uses for this item just because I had to use them up (throwing food away is a crime, or a sin if you really want to feel guilty about it!)
I have used this ingredient in lots of recipes (which you can find by typing Chipotle in the search box to the right of my blog), but I typically use it to enhance the flavor of meat such as chicken, firm fish, and pork. I chop the jalapeno and add a little of the adobo sauce and mix it into my marinades. It is great with chicken fajita and long cooked meat dishes such as stews and hearty soups. I know for a fact that I don’t do as much with this smoky delicacy to give it the credit it deserves. Hmmmm, possibly need to go to Philippines this year for a chipotle cooking lesson!