Wednesday, April 20, 2011
I have seen chipotle chilies in adobo sauce throughout this cookbook, but it is the first time I have run into this ingredient. I got brave and made a recipe using them tonight, but I’m not sure if I’m using the best thing. I used the brand La Costena that I found in the cultural section of the grocery store. Are there better options? Once you open a can how long do they last? What other tips could you offer advice on about this? Thanks for your help ladies!