Chipotle Paste is more of a short cut, a tip, something to save you time and energy rather than a recipe. And, once you try it, I suspect that you’ll never go back to using whole chipotles that you need to chop again!
Do you like to add chiptole to your meals, dishes, and snacks to spice them up? Give it that roasty, toasty, smoked flavor? Canned chiptole in adobo sauce is great for that. There are many times I’ll use them. I make mashed sweet potatoes with chipotles and maple syrup. I add them to sauces & dips. The roasted lentils I make use chiptoles.
But, sometimes I find myself not wanting to go to the trouble of opening a can, chopping the one chiptole that I need, and then preping the remainder of the can for freezing.
So, I’ve been taking the whole can, dropping the chiptoles and adobo sauce in the blender or food processor and pureeing the whole thing. You may need to add a little bit of water to get the contents moving freely in the blender. Then, once it’s all blended together, it’s ready to use in ANY recipe. I’ve been using one teaspoon of paste to replace 1 chipotle in recipes, but you may want to play around with it and see if you like more.
For storage, simply keep the paste in a jar with a tight-fitting lid in the fridge. If you don’t use chiptole that often, store the whole jar in the freezer and defrost the day before you intend to use the paste by placing the jar in the fridge. It can also be defrosted in the microwave. Or, place the paste in ice cube trays and freeze for more individual servings. Once frozen, store the chiptole cubes in a ziptop bag.
And, now that it’s so easy to use, I may be using chiptoles in my cooking more often. Stir a spoonful into Spanish rice. A spoonful into soup. Add some to a marinade or a dressing. I might even try to come up with a nice spread or dip using this paste, sour cream, and some roasted corn. Oh, and add it to your strawberry butter.