by Bottom Line: These chipotle chilis in adobo sauce from La Costena may not pack a lot of heat, but they have great flavor and can be used in many ways.
Pickled jalapenos are something I have to have in the pantry (or fridge) at all times because I use them (and the juice they are pickled in) on a regular basis (San Marcos is my preferred brand). But there is another type of jalapeno I usually have at the ready and that is the smoked, dried version known as a chipotle pepper. And while I may have some of the dried pods sitting in the pantry, my preferred version is the rehydrated chilis that are mixed with Adobo sauce, and the brand I usually pick up is La Costena (San Marcos chipotles will work as well).
These chilis are quite versatile and can be added to many dishes. They have a rich, roast chili taste that is smoky and earthy and also brings a nice tang. The flavors carry over to the adobo sauce which is almost like a Mexican barbecue sauce (and you can certainly use this to kick up any BBQ sauce or make your own). Heat-wise, these are at the Mild level at best, but you are not buying these for the burn. This little can is packed with smoky flavor and there is plenty that you can do with its contents.
You can just mince up all the ingredients inside and use it as a condiment on its own (I would suggest adding some cilantro, lime juice, and maybe some honey). You can also add the chilis to dressings or marinades or sauces. Or you can add them and the sauce to ground beef to kick up the flavor of taco meat or burgers. I use them in a recipe for spicy refried beans which you can find here. Heck, you can even add it to chocolate cake and call it Mole Cake! (I really need to come up with a recipe for that.)
I always have some of these at the ready, and often they are the perfect ingredient when you are looking for that little something extra. Plus, they add very few calories. Two chilis are just 20 cals and there is no fat (not much sugar either). La Costena is my preferred choice (they are usually one of the more economical selections), but I haven’t noticed much difference from the other brands on the shelves. If you see these next time you are shopping, grab a can. And before long you will find that you can’t live without them!
Quick Recipe: Chipotle Remoulade
Ingredients:
2/3 Cup Mayonnaise (lite is fine)
2 La Costena Chipotle Peppers (minced)
1 Tablespoon of Adobo Sauce
1 Tablespoon of Honey
Juice of 1 Lime
1 Tablespoon of Cilantro (minced)
Black Pepper to taste
A few dashes of Hot Sauce (see comment below)
Directions:
Dissolve the honey into the lime juice. Mix all of the other ingredients together and adjust seasonings to taste. If you are not a fan of cilantro then (seek counseling and) consider it optional.
For the hot sauce, I usually use a few drops of a Habanero or sometimes even a Ghost Chili sauce to kick up the heat. Otherwise, the heat level of the dressing will barely even reach mild.
Use this on sandwiches or as an alternative to tartar sauce with seafood (it goes particularly well with crab cakes).
Tale of the Tape
Ingredients: Water, chipotle peppers, onions, vinegar, tomato paste, iodized salt, dried peppers, sugar, soybean oil, spices
Serving Size: 2 Pieces (30g)
Calories: 20
Fat: 0g (0g Sat/0g Trans)
Protein: <1g
Carbs: 4g
Sodium: 240mg
