Chiles in Adobo Sauce

[greysangel]

Hey there!

Over the weekend I made a recipe that required a can of chiles in adobo sauce. I have always skipped this thinking they would be too hot for my DH, but after being surprised with chopped chilies, I thought I would take a stab at them.

I used THREE CHILIES out of the can and the dish was too hot for me who LOVES spicy food! Does it vary by brand? This was a spanish/mexican brand I found at a neighborhood mom and pop store. I couldn't even imagine using the entire can!!

Also is there anything you can use to substitute for that very yummy smoky flavor without the heat?

JeAnne

[Terrytx]

Yes, they do vary from brand to brand. I have tried different brands and have found some much hotter than others. Sorry, but I am having a "senior moment" right now and can't remember the brand names. I have found that in a dish that serves 4, 1 to 1 1/2 chile and some of the juice makes a nice spicy flavor without being over-hot, and we like spicy food.

There is not any sub that I know of.

[Beth]

I think chilies can very from one to another, even in the same can, much less can to can and brand to brand. I used one in the adobo flank steak the first time I made it. The first one I pulled out of the can was quite a bit smaller than the others I saw, so I added a piece that was broken off. The result seemed hotter with those than when I made it again and had a larger pepper out of the same can.

We have also grown jalapenos (chipoltes are smoked jalapenos), and have grown very mild ones and moderately hot ones. This summer, we moved our raised beds to the other side of the yard, but we planted what appeared to be the same typed of jalapenos. They are the hottest ones we've ever had, and I can't tell you why.

[Kelli Kerrigan]

You can use chipolte powder or even spanish smoked paprika. (avavilable in hot and sweet) Both can be found at The Spice House.

I personally eat chipoltes and sauce right out of the can! I must be buying one of the whimpy brands??

[beejayw1]

You can just use about a teaspoon of the sauce and a sliver of the chipotle, if you want smoke but little heat.

By the way, when I open a can, I put each chipotle and about 2 tsp of sauce on a small piece of saran wrap, fold it up, and freeze it. I must get some cheap ice cube trays, which would work better (wrap the cubes once they're frozen).