Chipotles are dried, smoked jalapeños. Adobo is a tangy, slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple. Use just the chipotles for intense smoky chile heat or just the sauce for a sour-sweet flavor and a slightly less fiery smoky heat.
Any Mexican or Latin food market will have them, and many supermarkets carry chipotles en adobo in their Mexican food sections.
The chipotles are soft and ready to go straight from the can. They can be quite spicy, but the heat can be tempered a bit by scraping out the seeds.
Transfer unused chiles and sauce to an airtight container—preferably glass, as the sauce tends to stain plastic—and refrigerate for about a month. Or try freezing individual chiles in an ice cube tray and then transfer the cubes to a zip-top freezer bag. Frozen, they'll keep for about three months.