by Melissa Pellegrino and Samantha Seneviratne
A can of chipotles (smoke-dried jalapeños) in adobo (a spiced tomato sauce) is a convenient ingredient for adding smoky flavor and spicy heat to recipes like Ellie Krieger’s Chipotle Black Bean Dip. But a little chipotle in adobo goes a long way, so here are a few ideas for how to use it all.
Start by puréeing the chiles in their sauce—this makes them easier to portion and store. The purée freezes well, too, so if you can’t use it within a week or so, divide small amounts into an ice cube tray, freeze into cubes, and then transfer to a zip-top bag for longer storage—the cubes should keep for about 6 months.
Chipotle and honey glazed roast chicken Combine honey with chipotle purée, salt, and pepper. Brush a whole chicken with the mixture and then roast at 425°F.
Chipotle-Cheddar twice-baked potatoes Bake russet potatoes until tender. Halve and scoop out the flesh. Mash the flesh slightly, then mix in chipotle purée, butter, sour cream, grated Cheddar, chopped chives, salt, and pepper. Stuff the filling back into the skins and bake at 375°F until heated through.
Romaine salad with chipotle ranch dressing Mix mayonnaise, buttermilk, chipotle purée, chopped cilantro, lemon juice, salt, and pepper. Toss the dressing with chopped romaine lettuce and thinly sliced red onion. Top with croutons.
Butternut squash and chipotle soup Sauté chopped onion, carrot, celery, and a pinch of salt in oil over medium heat until tender. Add diced butternut squash, a sprig of thyme, a bay leaf, and enough chicken broth to cover by 1 inch. Simmer until the squash is tender. Discard the thyme and bay leaf, and purée the soup until smooth. Combine heavy cream and chipotle purée; stir into the soup, and season to taste with salt and pepper.