Frequently asked questions
As two cookbook authors, we’ve come to find this ingredient is key in infusing flavor into meals. Here’s more about this ingredient, why it’s essential to stock in your pantry, and a few of our top recipes for using up a can. The can is versatile: you can use just the adobo sauce in recipes to add a mild smoky complexity. Or, add the finely chopped chili peppers themselves for a bolder heat. Chipotle peppers in adobo work well in sauces, soups, stews, beans, aiolis, marinades, glazes, and more.
Sweet banana pepper: 0 to 500 SHU (No spice) Jalapeño & chipotle peppers: 2,500 to 8,000 SHU (Medium hot) Serrano peppers: 5,000 to 15,000 SHU (Hot) Cayenne: 90,000 SHU (Very hot) Habanero: 100,000 to 350,000 SHU (Extremely hot) Ghost pepper: 1,041,427 SHU (Outrageously hot)
For longer term storage, you can freeze individual chipotle peppers in an ice cube tray, placing one pepper or one tablespoon sauce into each hole. Freeze for about 2 hours until solid, then place them in a freezer-safe container or bag and freeze up to 3 months.
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