Chipotle chilis in adobo

[lindag]

What's the best way to preserve the remaining canned chilis after using only part of the ingredients?

[blue_dolphin]

I purée them with the sauce, freeze in small ice cube trays, pop them out and store in ziplocks in the freezer.

You could also freeze directly in a flat layer in a ziplock and just break off what you need.  

 

 

[Alex]

lindag, how long to you want to keep them? blue_dolphin's idea is a good one. I've also simply stored them in a covered glass container in the fridge for at least a month, quite possibly longer. (It's been a while.)

[ElsieD]

I do what blue_dolphin does.  I used to do the same thing with tomato paste when I bought it in a can.

[MelissaH]

We typically just drop the individual chiles with sauce onto a sheet of waxed paper or parchment, and freeze flat. Once they're frozen, the paper gets folded up and tucked into a ziplock bag for future use. They thaw quickly.

[Chris Hennes]

I've found that they keep for quite a long time in just a sealed glass or plastic bowl in the refrigerator. Weeks if not months. I've never measured the pH but I suspect it's quite low.

[Katie Meadow]

I don't use canned chipotles very often. The last time was probably over a year ago. I confess: I throw out 90% of every can I open. 

[lindag]

5 minutes ago, Katie Meadow said:

I don't use canned chipotles very often. The last time was probably over a year ago. I confess: I throw out 90% of every can I open. 

 

Exactly, that's what I'd like to avoid.  I think I'll try the ice cube tray method.

[JAZ]

8 hours ago, blue_dolphin said:

I purée them with the sauce, freeze in small ice cube trays, pop them out and store in ziplocks in the freezer.

You could also freeze directly in a flat layer in a ziplock and just break off what you need.  

 

 

We puree them but don't freeze. We use the puree within a few weeks, but have never had a problem with it going bad. We find that it's much easier to scoop out a spoonful of puree than to have to deal with whole chiles.