La Costena Chipotles Peppers In Adobo Sauce 199g

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La Costena Chipotles Peppers In Adobo Sauce 199g

La Costena Chipotles Peppers In Adobo Sauce 199g

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Adding chipotles in adobo to your favorite salsa recipe offers another layer of smoke, sweetness, and intrigue to the mixture of tomatoes and chiles. You can easily add 1, 2 or even 3 extra cans of tomato sauce (or equivalent fresh tomatoes) to stretch out this recipe and feed more people. But, what should I do with the remaining half can of chipotle peppers left over from my Bestest Darndest Chili and Chipotle Chicken Chili recipes? They're complex enough to use as a solo seasoning but friendly enough to play well with others—more chilies, fresh herbs, honey, vinegar, dairy, you name it. This Sofritas recipe is simple, tasty, and it makes a great companion for your burritos, tacos, salads, or rice bowls!

Like when you make chilli con carne, you want just a little of it, too much, and it starts to resemble a South Asian curry!

If you just want purely for flavouring minus the heat, I think half a chipotle chilli is a good start. I have added 4-8 tablespoons (depending on the amount I make) of it to my spaghetti sauce with italian sausage. Another option that I have read about (but haven’t tried for myself) is to freeze these in ice cube trays. The unique flavor comes from the delicious coating of poppy seeds, pepitas, and herbs on the outside. Once opened, transfer unused peppers in adobo to an airtight container before refrigerating to keep them fresh.

Bloody Mary’s were built for the smoke and spice of the rehydrated chipotles, just like your morning-after was built for sunglasses, Advil, and a little hair of the dog that bit you. I have used Embasa chipotle peppers in some of my recipes for this blog ( Slow Cooked Pork Burrito Bowls and Twice Baked Potatoes with Chipotle Sour Cream).If your recipe is using the chipotle peppers and the adobo sauce, and doesn’t already have some sort of tomato, you’ll need to some smoked paprika for the smoke factor and tomato for the sauce. You’d be amazed at the number of small/new brands who’ve acknowledged using my chilli paste recipes in their business!

Made with black beans, raw walnuts, and spices, it has the perfect crumbly texture and savory flavor.So you could add more vinegar, more salt (you'll probably need this), maybe more sugar and perhaps the last Tbsp of lime juice. Commonly used in various traditional Mexican and Southwestern dishes, chipotle peppers in adobo can elevate the taste of various recipes like salsas, dips, sauces, and marinades by adding a smoky, spicy kick.

Based on the ingredient list, the adobo sauce is a tomato based sauce with paprika and other seasonings which also has a hint of smokiness to it. Nowadays delicious plump jalapeños are picked for their taste and then slowly smoked to infuse them with that heady, smoky chipotle flavour. They’re great thrown into a barbecue sauce you already love or into some mayo to get you to that intersection of spicy and fatty. But since it packs a lot of punch, there's usually quite a bit leftover in the container once the cooking is done.Not to mention it has the added smokiness from the smoking process, while a fresh jalapeño has more of the texture of a bell pepper that is spicy. Another tip is to finely chop the peppers and integrate well into the dish for a nice, balanced flavor.

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