Canned Chipolte Peppers

[mom2garret]

I have a can that I opened for the Drunken Bean recipe. Can I freeze the rest of the can? Any tips?
Jodi

[Andrea_2]

I freeze them, and it works fine. I usually use very small plastic containers and put one or two in each one with some of the sauce so that it isn't too hard to separate them when just a small amount is needed.

[mom2garret]

Thanks Andrea!!
Jodi

[ClaraB]

I've found that chipotle peppers keep for at least a year in the fridge (they're kind of like a jar of pickles that way).

[Beth]

I put them individually in little snack size bags and then put them together in a larger bag so they don't get lost in the freezer. They thaw very easily.

[beckms]

I've also heard of people pureeing the whole can and freezing it...I think it never freezes solid, so you can scoop out a teaspoon or so when you need it. I, too, have found that they pretty much never go bad. I think the spiciness inhibits mold growth.

[Aubergine]

I've found that chipotle peppers keep for at least a year in the fridge (they're kind of like a jar of pickles that way).

i second that one. i transfer the remainder to a Ball jar and they last for a good 6-8 months, by which point i've used them up.

[KLynn]

I've also heard of people pureeing the whole can and freezing it...I think it never freezes solid, so you can scoop out a teaspoon or so when you need it. I, too, have found that they pretty much never go bad. I think the spiciness inhibits mold growth.

I puree the whole can and freeze it by teaspoonfuls in ice cube trays. When they are frozen (I find they do freeze solid), pop them out of the trays and store in a zip-top bags. Then you can take out "chipotle cubes" whenever you need them.

[blazedog]

The pureeing and freezing was one of the CI tips (or was it CL?).

At any rate, I tried it -- pureed everything in the mini-Cuisie and then transferred to a small Glad container. It never really hardens completely so it's super convenient as you don't even have to chop the chiles.

[wintersummer]

I've attempted to freeze chipoltle puree (peppers + sauce) before, and it never freezes solid. Does that happen to the rest of you who freeze chipoltes or is it just me?