<p>I’ve just opened a fairly large can of these just to use two of the peppers in a recipe. What can I do with the rest? (I don’t tolerate very spicy foods.) Thanks for your suggestions.</p>
<p>put em in a baggie in the freezer</p>
<p>I have had the exact same problem - a recipe that calls for 2 of those peppers. I’ve always ended up throwing out the rest of the can. Now I will put them in the freezer - thanks, musicaX2!</p>
<p>H opened the freezer last week and screamed “there are about 50 bags of god knows what in here!!!”. So I made a rather elaborate pork loin spicy stew with 1/2 of the odds and ends from the freezer. It was pretty good!
( I do the same thing with tomato paste when I only need a tablespoon or two out of one of those little cans)</p>
<p>Chipotle peppers won’t be very useful if you don’t like hot peppers in things. If you do, however, they’re wonderful. You can send them to me. I love them, and the store where I bought them doesn’t seem to be carrying them anymore (or at least not until they get rid of their less-toothsome anchos and morados).</p>
<p>“Chipotle” was just a magic marketing term a few years ago. Madison Avenue discovered that chipotle anything was far more attractive than just plain anything. It’s such a wonderful word! It looks not quite right, but still familiar enough, and its sound is happy-making. Chee-POTE-lay!</p>
<p>Especially since those Jack in the box commercials :D</p>
<p>^I think of those every time I see the word!</p>
<p>“Chipotaple?”</p>
<p>Chip-poodle with the squiggly mouth, wish that was on Jack ball, my kids would put it on their car. Probably because their Dad could not pronounce it at all!</p>
<p>^Totally made my day!</p>
<p>And very appropriate, since I am currently taking a break from my Chicano and Latin Studies class reading!</p>
<p>You’ve totally lost me! Guess I never saw those commercials. Yes, I too freeze leftover tomato paste and can freeze these peppers too but I’m looking for recipes that call for them (and aren’t incredibly hot). I’ve made a Rachael Ray chili recipe that was tasty and tolerable (for me) but what else? Soup? Stew? Please share.</p>
<p>[Jack</a> In The Box Commercial: Chipotle Video by Edgar is Holding It Down - MySpace Video](<a href=“Featured Content on Myspace”>Featured Content on Myspace)</p>
<p>For what it’s worth you can put jalepeno peppers (fresh ones) directly in the freezer too. I buy them sometimes from a grocery store that makes me buy them five at a time. So annoying since I never ever use more than two, and often only 1/2 (such as today when I made enough mango salsa for two to put on a fish filet.)</p>
<p>I put a little bit of jalapeno or chipotle in almost everything: omlets, different kinds of pasta sauce (red, or olive oil / garlic / peppers / wine), chile, stews. The chipotles have a more distinct flavor because of the smokiness.</p>
<p>worrywart—they are chopped up in a bit of oil and vinegar as a marinade for bbq beef or chicken.</p>
<p>worrywart, my recipe is for black bean burritos. It is somewhere in my stack of loose recipes, so I can’t put my hands on it quickly, but I know that the filling had chopped chipotle peppers in adobo sauce, black beans, corn, sour cream, onions, probably some other things I’ve forgotten.</p>
<p>JHS,I love your riff on “chipotle”!!</p>
<p>Now you’re talking! I like these ideas.</p>