Love using chipotle peppers in your cooking, but hate having the rest of the can go to waste? Follow these tips for How to Freeze Chipotle Peppers and keep them on hand to add some smoky heat to your soup, chili and more!
The day that I discovered canned chipotle peppers in adobo sauce, my chili game was forever changed. This turkey chili recipe, my friends, is one you need in your comfort food/tailgating arsenal. The smoky heat of the chipotle peppers adds a layer of flavor that I didn't know I was missing in chili. And now, I won't make chili without it.
If you've cooked with chipotle peppers, which are simply smoked jalapeño peppers, you know that most recipes call for just one or two peppers, leaving you with at least three-quarters of a can of unused peppers. I can't even count how many have gone moldy in my fridge!
If you're in the same boat, you need this post. Below are my two favorite ways to freeze chipotle peppers. Say it with me...no more wasted peppers!
First of all, if you haven't shopped for chipotle peppers before, they can be found in the international aisle of most grocery stores. If you can't find them there, you can find them on Amazon (affiliate link).
Method 1:
This is my favorite way to freeze chipotle peppers for a couple of reasons. First of all, it requires nothing more than some parchment paper, a baking sheet and some plastic wrap. I'm all about easy clean-up!
Second, it keeps the chipotle peppers intact. The benefit is that you can remove the seeds from the defrosted peppers if you want to turn down the heat a little.
Line a small baking sheet with parchment paper and space the chipotle peppers a couple of inches from each other. Spoon some of the adobo sauce onto each pepper. Flash freeze the peppers until solid, then peel them off of the parchment paper and wrap each in plastic wrap. Work quickly so that the adobo sauce doesn't defrost! Place all of the plastic wrapped peppers into a freezer-friendly resealable bag.
When you're ready to use the chipotle peppers, remove the desired amount from the bag and defrost at room temperature.
Method 2:
If you live for smoky heat (you wonderful, brave people...I bow to you!), this method is for you! Every part of the chipotle peppers, seeds and all, and every last drip of the adobo sauce are tossed into a blender and pureed together.
Once pureed, scoop one tablespoon portions into an ice cube tray. Each portion equals approximately one average sized chipotle pepper. Once frozen, pop out the frozen pepper cubes, wrap them in plastic wrap if you wish, and store in a resealable plastic bag.
When you're ready to use the chipotle peppers, remove the desired amount from the bag and defrost at room temperature.
Looking for some chipotle pepper recipes? Below are some of my favorites, along with this turkey chili recipe and this white chicken chili recipe.
Recipes with chipotle peppers:
Twice-Baked Sweet Potato with Chipotle Pecan Streusel
Chipotle Guacamole Eggs Benedict
Slow Cooker Chipotle Lentil Soup
Grilled Chicken Tenders with Chipotle Lime Yogurt
If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!
Ellen
I do a combination of your methods- I put the whole peppers from the can into an ice cube tray and freeze. I also freeze some of the leftover adobo sauce in cubes as well. Once they’re frozen, I pop the cubes into a ziplock bag and store in the freezer until I need them.