I couldn’t get along without chipotle peppers. With their smokiness and heat, they’re an assertive flavor enhancer.
Chipotles are smoked jalapenos. They’re available dried in Latino markets, but I like the convenience of canned chipotles in adobo sauce, which you can find in some supermarkets.
Puree canned chipotles in a mini-processor or blender and you have a flavoring that will last for months in the refrigerator. Use it to boost soups, sauces, stews, sandwich spreads, baked beans, vegetables and pastas. Remember, chipotles are as hot as jalapenos; start with a few drops and add more to taste.