Ay-Ziggy-Zoomba.com

I watch a lot of Food Network and I've heard a number of the chefs mention (and use) this in recipes. I finally tracked some down at a local store and am excited to give it a try.

With grilling season upon us, I was looking for side dishes and came across one from Guy Fieri that uses this ingredient, so I think it will be my first foray into adobo:

Pan-Fried Catfish Sandwich With Chipotle-Lime Slaw. I'll forgo the catfish sandwich part (though I do love catfish) and serve the slaw as a side dish, probably with ribs or chicken.

Has anyone used this stuff before?

1987alum wrote:I watch a lot of Food Network and I've heard a number of the chefs mention (and use) this in recipes. I finally tracked some down at a local store and am excited to give it a try.

With grilling season upon us, I was looking for side dishes and came across one from Guy Fieri that uses this ingredient, so I think it will be my first foray into adobo:

Pan-Fried Catfish Sandwich With Chipotle-Lime Slaw. I'll forgo the catfish sandwich part (though I do love catfish) and serve the slaw as a side dish, probably with ribs or chicken.

Has anyone used this stuff before?

Oh yeah, its a very good ingredient. It adds both a spicy kick and a taste of smoke to anything you put it in, both flavors that I love!

I use them when I'm making BBQ sauces as I like the combo of spice & smoke a LOT in sauces like that. They're also good in cheese dips, wouldn't make chili without them, etc. Its an all around great ingredient to add some bold flavors.

Of course if you're cooking for those that don't care for either smoke or spice then they're probably not going to be as well loved. The one downside is that they'll add both of those flavors...if you want more smoke without heat or more heat without smoke you'll have to toy with some other ingredients as well. For me, I'm a HUGE fan of them though.

Chipotles are my favorite peppers.

Here's a tip after using the one or two out of the can. Place the rest individually on some wax paper line jelly roll pan and top with an equal amount of adobo sauce. Place pan in freezer. When frozen, pop off of the wax paper and fill a zip-top bag and store for future use.

These are how I get the smoky flavor in my chili - love this ingredient.

I definitely want to make some BBQ sauce with it, but the challenge is I have to make something different for Mrs. 87 and Catie, who love ribs, but not smoke or heat. They like really sweet sauces.

What is the point of ribs without smoke or heat?!?

Oh, the humanity!

Ribs without smoke!?!?!?

DOES
NOT
COMPUTE

LOL

I like me some jalapenos, I like me some chipotles, but I'm not a fan of the adobo sauce. Blech.

I use them frequently. Depending on what you are making, it can add heat over time so be careful with leftovers.

Example: we made an enchilada recipe that turned out AWESOME on the night of - just enough flavor and smoky heat to make the dish perfect. Three days later, I couldn't eat it anymore it was so hot.