More random food in jar photos. This one has really made me happy this week. It's pureed chipotle peppers in adobo sauce. I always see this called for in recipes and it's always in very small quantities. Straight from the can, it's a mess. It's hard to save, a pain to freeze, and so I leave it out and just add cayenne pepper. But the taste so different than cayenne pepper—so nice and smoky, I needed to stop avoiding it out of sheer laziness.
I got a tip from a great cookbook (which I will blog about soon) to dump the whole can in a cuisinart, puree it, and then just keep it in the fridge—scoping out what you need. It's so good. Now it's in eggs, soups, stews, rice and beans—all that. I'm sure I will burn out on it soon, but I haven't yet. A little goes a long way and this method makes it so easy to not use too much. This is the brand I buy, the only type I know of, actually. An amazing soup recipe using this will be coming soon, but right now I am dealing with a diaper-less baby who is suspiciously quiet.
Thanks for all your eMailorder #9 orders!
