As you can see from my menu below, I am cooking a lot this week with chipotle peppers in adobo sauce. There is actually a reason behind all of this. One of my biggest annoyances is when a recipe calls for an ingredients that you only need a little bit of (ie tomato paste, green chiles, crushed tomatoes, and the list goes on). When I sit down and menu plan I rarely look at how much of an ingredient I am going to use, so when it comes time to cook after using it ,I store it in my fridge and 9 times out of 10 forget it is there. Well not this time! My foodie pen pal sent me a package back in May with a can of chipotle peppers and the recipe for Spicy Dr. Pepper Pork. Since it did not call for the whole can, I decided to base my whole week’s menu on this little item.
Menu for the Week
Steak Salad with Chipotle Ranch Dressing
Red Wine and Chipotle Tomato Soup and Turkey Reuben
Comments & Reviews
What's next says
I put the remainder in a freezer bag and break off peppers as I need them and it works great!
I need to do that when I make the recipe again!