Chipotle peppers in adobo sauce. Otherwise known as jalapeños that have been smoked, dried, and rehydrated in adobo — a sweet and tart marinade that has roots in Spanish cuisine.
Traditionally, folks used adobo to preserve meat. Antimicrobial things like paprika, salt, garlic, and vinegar kept the wee beasties at bay…while enhancing the flavor of meat. These days, you can buy canned chipotles in adobo. But as a real foodie, the canned version of adobo may sound a little less than awesome. Like too much soybean oil and iodized salt.
Fortunately, you can make your own chipotle peppers in adobo. Sweet, tangy, and smoky — this is the kind of thing you may want to freeze in ice cube trays and use at will. Toss a spoonful into your stir-fried green with sausage. Puree into a paste and add it to your shredded beef chili or char sui for those deep smoky layers. Savor with your carnitas. Maybe pack it into a loaded sweet potato. And of course, add it to meat marinades. Like the one used for maple glazed short ribs.