Chipotle Peppers in Adobo Sauce

Keep unopened cans in a cool, dark pantry. Once opened, transfer to an airtight glass container and refrigerate. The peppers and sauce will keep for about a month in the fridge.

Blend the peppers and sauce into a smooth paste for marinades, dressings, or dips.

Use the leftover sauce in soups, stews, or as a pizza topping.

The spice level varies by brand—start with one pepper and adjust to taste.

Wear gloves when handling to avoid transferring capsaicin oils to your face or eyes.

Sour cream or crema for cooling contrast

Lime juice to brighten the smokiness

Chicken, pork, and beef in marinades and rubs

Beans, corn, and roasted vegetables

Avocado, eggs, and cheese in breakfast dishes

Dumping the entire can into a dish at once—the adobo sauce is concentrated and potent; add gradually.

Forgetting that canned chipotles are already cooked, so they need less cooking time than fresh peppers.

Not separating peppers from sauce when measuring, which can make recipes unexpectedly spicy or watery.