Sugar Magnolia Posted February 22, 2007 Share Posted February 22, 2007 I have chipotle hot sauce. For the mashed potatoes you suggested, will that work, or should I go by some chipotles. Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted February 22, 2007 Share Posted February 22, 2007 FYI bier is out of town for a few days, don't know what his internet access will be like. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 22, 2007 Share Posted February 22, 2007 it would be fine.... just very different than actual chipotles Quote Link to comment Share on other sites More sharing options...
Sugar Magnolia Posted February 22, 2007 Author Share Posted February 22, 2007 Thanks. Should I look for the dried smoked, or buy in adobo sauce? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 22, 2007 Share Posted February 22, 2007 in adobo.... Quote Link to comment Share on other sites More sharing options...
Sugar Magnolia Posted February 23, 2007 Author Share Posted February 23, 2007 Shoot. This must have come through while I was at the store. I got both and was going to try it both ways, but now I'll return the dried that I bought. Quote Link to comment Share on other sites More sharing options...
detlef Posted February 23, 2007 Share Posted February 23, 2007 Shoot. This must have come through while I was at the store. I got both and was going to try it both ways, but now I'll return the dried that I bought. Hold on to the dried ones as well. While I tend to use the canned in adobo more often as well 'cause they're tasty and easier to use, the dried ones have an advantage as well. If you just want to add some smoky heat without making your dish taste mexican, they're the way to go since the adobo sauce brings with it an unmistakably Mexican flavor. For instance, I've used the dried ones in a smoky plum sambal for a Southeast asian inspired dish. The canned ones may not have worked as well because of the cumin and other mexican spices. Quote Link to comment Share on other sites More sharing options...
Big Country Posted February 26, 2007 Share Posted February 26, 2007 IIRC, grinding the dried ones in a coffee grinder (use one just for spices) gives you a nice smoky chili powder that you can use to season dishes where you would otherwise use regular chili powder. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 26, 2007 Share Posted February 26, 2007 IIRC, grinding the dried ones in a coffee grinder (use one just for spices) gives you a nice smoky chili powder that you can use to season dishes where you would otherwise use regular chili powder. yeah... can cook them a little bit before grinding also. can rehydrate and use in sauces etc. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted February 27, 2007 Share Posted February 27, 2007 IIRC, grinding the dried ones in a coffee grinder (use one just for spices) gives you a nice smoky chili powder that you can use to season dishes where you would otherwise use regular chili powder. i do this Quote Link to comment Share on other sites More sharing options...
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