This version of Chilpotles en Adobo is based on recipes given to author Diana Kennedy by various neighbors. Adobo, a paste made of ground chiles, spices, herbs and vinegar, is often used to season meat. These chilpotles are served as a condiment, sprinkled with a little olive oil and crumbled queso fresco, or ground with peanuts, for example, in a cooked sauce.If you prefer a less pungent version, boil the chiles first for about five minutes. Drain, slit them open and remove the seeds and what remains of the veins. Discard the water and start at the beginning of the recipe, reducing the cooking time by five minutes. If you wish to have a lighter sauce, add six ounces of broiled tomatoes to the adobo.Plus: More Appetizer Recipes and Tips
The Chilpotles en Adobo can be refrigerated in an airtight container for up to 1 month. Before using, place in a medium saucepan, moisten with a little vinegar and bring to a boil. Let boil for a few minutes.