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Anyone browsing through Mexican cookbooks or searching for relevant recipes on the internet is often used with Chipotle chiles adobo sauce.

These are whole chipotle pods in the tin, placed in a thick vinegar and tomato sauce.

This is a convenient way of preparation, because the pods are soft by the moisture absorbed and can be processed well.

The sauce has absorbed much of the aroma and fire of chilies and is therefore often used in recipes as well.


How to Use Chipotle?

You get Chipotles as whole dry pods or powdered. In addition, in every supermarket in Mexico, you can buy chipotle chiles adobo sauce in a can.

Otherwise, whole chipotle pods in a specially seasoned thick vinegar and tomato sauce. More on that later.

Chipotle powder is good for seasoning sauces and for so-called rubs, spice mixtures for rubbing fish, meat (and sometimes vegetables) before grilling or roasting.

In recipes, a Chipotle pod can be replaced by a teaspoon of Chipotle powder.


Hot Tip on Making Chipotle Chiles Adobo Sauce

Make a delicious sauce in no time by mixing 1 tablespoon of adobo sauce with 8 tablespoons of good mayo, 1 tablespoon of freshly chopped coriander (Cilantro) and 2 teaspoons of chopped mashed onion.

Perfect for seafood, turkey burger and much more! And here’s how to make chipotle chiles adobo sauce yourself!

Hot sauces are handy for giving your own Mexican and Southwestern dishes the typical Chipotle smoky flavor with little effort. Especially for seasoning at the table.


Ring of Fire Chipotle & Roasted Garlic Hot Sauce – Melinda’s Chipotle

A typical representative of this hot sauce direction is Melinda’s Chipotle.

The sauce also goes well with hearty grilled meats, to spice up gravy, or just to snack on tortilla chips.

The same goes for Ring of Fire’s Chipotle & Roasted Garlic, a California gourmet sauce with habanero, smoky Chipotle and roasted garlic.

Tabasco Chipotle differs from most other sauces in that the jalapenos are smoked not via mesquite but pecan wood, giving a different flavor.

Which sauce you prefer, of course, is a matter of taste, they are actually all interesting. And of course “smoky”.

Salsa – fortunately, there are also some Salsas that benefit from the smoky Chipotle flavor.

For example, Smokey Chipotle, with fresh Jalapeno pods, tomatoes, onions, garlic and spices. Even more authentic – Xochitl Chipotle salsa.


Grind Up Dried Chipotles to Make A Chipotle Chili Powder

Whole Chipotle pods can be shredded dry with scissors or knives. If you want to grind them into powder, you must first dry the pods completely in the oven or in the dehydrator.

Anyone who plans to grind dried chilies into powder often is well advised to use a reasonably priced electric coffee grinder.

Furthermore, it should be used exclusively for this purpose (should you later grind coffee in it, it will certainly be a bit strange).

Mostly whole chipotles are used but rehydrated. Remove the stems and place the chillies in warm water for about half an hour.

As a result, the pods swell and become soft, so that they can be simply crushed with a knife, or slit, rid of seeds and fill.


Attention!

By drying and smoking these chilies are quite concentrated in the taste and quite spicy – when dosing caution is called!

When chopping Chipotle pods you should wear gloves, Avoid inhaling Chipotle powder.

Dry Chipotle pods should not be bone-dry and crumbly, but have some flexibility due to some residual moisture.

As with all dried chillies (and chili powder), it is advisable to keep them airtight in a cool, dark place.

For example, in double zippered bags or in a screw-top glass in the refrigerator.

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