"For those who appreciate an earthy, smoky kick in recipes, chipotle peppers in adobo sauce could be the game-changer that transforms your next lunch. Whether you deseed and mash a pepper straight out of the container to spread on top of a jam-covered piece of toast or make your own spiked jam with the stuff, welcoming a can of chipotle peppers into your sandwich-making attempts is an easy way to add depth to snacks and meals."
"Smoked and dried jalapeño peppers are rehydrated and canned in an aromatic sauce made up of garlicky tomato purée, vinegar, and spices. The ingredient alone can perk up a variety of recipes, but it can also complement other spicy ingredients, fresh herbs, recipes with dairy or vinegar, and meals with sweeter profiles. To make your own smoky fruit jam, use frozen or fresh berries, combine with these savoy canned chipotles, and add dates, figs, or honey to sweeten."
Chipotle peppers in adobo bring smoky heat and depth to classic PB&J and fruit preserves. Smoked, dried jalapeño peppers are rehydrated and canned in a garlicky tomato purée with vinegar and spices, creating a versatile savory-sweet ingredient. Peppers can be deseeded and mashed directly onto jam-covered toast or simmered into spiked jams using fresh or frozen berries. Dates, figs, or honey can sweeten the mixture, while extra peppers increase heat and maple syrup or vanilla can round sweetness. Homemade chipotle fruit jam thickens as it cools and keeps in the refrigerator for about a week to use on toast, rolls, or meatloaf.
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