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Get Started - 100% free to try - join in 30 secondsI’ve found that the easiest way to handle canned chipotles in adobo sauce is to pour the whole can into the blender and puree it. Then, I measure out what I need for the recipe and freeze the rest. Some people use an ice cube try for freezing, but I usually just measure it out by the tablespoon into small snack-sized plastic bags. I put all the plastic bags into one large freezer bag which I label with the date. Chipotles will last for months in the freezer, and having the portions pre-measured makes it easy to add smoky chipotle flavor to chilies, stews or other dishes.
28 ounces (2 packages) extra-firm tofu
1 medium onion, chopped
4 cloves garlic clove, minced
1/2 cup organic ketchup
1 tablespoon whole-grain mustard
1 tablespoon turbinado sugar (or other sugar or agave nectar)
2 tablespoons chopped chipotle chiles in adobo
1 teaspoon tamari soy sauce
1 tablespoon cider vinegar
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery seed (optional)
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