Using Leftover Chipotle Chiles

Chipotle chiles in adobo sauce add spicy, smoky flavor to savory dishes. And quite a few recipes in this issue call for them. But it's almost certain you'll have leftover chiles. You can store them for a few days in the refrigerator or several months in the freezer. Or try these make-now ideas that use the chiles to enliven dips, dressings and more.

  • ZIPPY DIP For a spicy dip for crackers or as a topping for baked potatoes, mix together by hand or in a food processor 1 chipotle chile in adobo sauce, 2 cilantro sprigs and 8 oz. softened cream cheese. Mix until smooth.
  • STEAK TOPPER In a food processor, pulse 1 chipotle chile in adobo sauce and 4 oz. softened unsalted butter to form a smooth paste. Roll into a cylinder, chill and cut into slices to top grilled steaks or lamb chops.
  • JAZZED-UP SOUP Stir 1 large minced chipotle chile into 1 quart of bean or tortilla soup.
  • SPICY DRESSING Make a Southwestern salad dressing with 1/2 cup canola oil, 1 minced chipotle chile in adobo sauce, 2 tablespoons orange juice, 1 tablespoon lemon juice and a pinch of salt.
  • GRILLING MARINADE Mince 1 chipotle chile in adobo sauce and 1 large garlic clove. Combine with 1/4 cup oil, and use as a marinade or basting liquid for grilled poultry, fish or summer vegetables.
  • SMOKY SALSA Stir 1 chopped chipotle chile in adobo sauce into 2 cups prepared salsa for a smoky lift.

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