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Discussion Starter · #1 ·
I think I spelled that right...anyway, does anyone use these? If so, what do you use them in? We really like the chipolte flavor and Ive been buying a lot of packaged marinades (McCormick Chipolte Pepper marinade is awesome!), so I thought I'd try doing something on my own but I'm not sure where to start.<br><br>
I'm testing this spicy pork chop slow cooker recipe out of a fitness magazine, but it only uses 1 tablespoon of the stuff. So the next question is, how do you store it without wasting it? I took the rest of the can and dumped it in a tupperware and stuck it in the fridge, but that won't keep long I'm sure. Leaving it in the can, since it is not resealable and steel, didn't seem like a good idea. Does it freeze well?<br><br>
Any tips are appreciated.<br><br>
Lisa
 

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Hi!<br>
I've freezed it with success.<br><br>
I don't have the exact recipe, but I use it as a marinating paste for chicken breasts.<br><br>
Toss the contents of one can into a blender along with a bit of cilantro, a clove of garlic, some chopped onion, black pepper, and a squeeze of lime juice.<br><br>
Blend until smooth and let your chicken, or any other meat really, sit in it for a while. I then leave the paste on the meat while it roasts or bakes.
 

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i've only used them in homemade salsa. little goes a long way <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/smile.gif" style="border:0px solid;" title="Smile">
 

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Discussion Starter · #4 ·
<br>
That sounds pretty good. How many pounds or pieces of chicken will it usually cover?<br><br>
Thanks,<br>
Lisa
 

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Eek, I have no idea! I guess this would cover four chicken breasts...? It depends on how saucy you like it too.<br><br><i>Do ya' like it saucy?</i>
 

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i use <b>chipotle</b> peppers in adobo in everything even vaguely "mexican"... i add them to enchilada filling, baked chicken in mole sauce, rice, taco filling. i also add them to my chicken slop, turkey burgers, casseroles, etc.
 

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I've used it for a wonderful spicy brisket that I make often in the winter. I've also used it for a pulled pork sandwich (made on teh stove top with pork tenderloin so it's quick) I freeze whatever is left and use it as I need it.
 

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Somewhere I read a freezing method using an ice cube trray - put one chilie and some sauce in each cube of the tray and freeze. I just wonder if you'd have to use that tray exclusively for that purpose. Wouldn't you end up with spicy cubes after that otherwise?
 

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I use them constantly...pretty much the same way Witchy does. I make a lot of Tex Mex/Mex food though. I find they keep in the fridge in tupperware for a long time though....at least 3 months.
 
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