Chipotle chile peppers are jalapeño peppers that hang on the plant, ripening until they turn red. Right after harvest, the peppers are slowly smoked over mesquite, removing all moisture and adding a smoky flavor.
These chiles are often sold in cans, swimming in adobo sauce. If you don’t use up the entire can at once, refrigerate or freeze the leftovers for up to one week. When you want to use those leftovers, turn to these 14 recipes that use chipotle peppers. Several of the recipes also use the sauce in the can, so you don’t waste any of the smoky, spicy goodness.