Embasa Peppers Chipotle, 12 Ounces, 12 Per Case

Quick heat boost: Stir a few peppers and a spoonful of sauce into soups, stews, or rice for smoky warmth.
Taco and burrito filling: Mash peppers into ground beef or chicken for a rich, spicy filling.
Marinade base: Blend the peppers and adobo sauce with lime juice and oil to marinate meats before grilling.
Dip enhancer: Mix a minced chipotle into sour cream, yogurt, or guacamole for a creamy spicy dip.
Sauce thickener: Add a spoonful of the adobo sauce to enchilada or barbecue sauces for depth and body.

Who Would Benefit

• Home cooks who want authentic Mexican heat without roasting and smoking jalapenos from scratch
• Restaurant kitchens and catering operations that need consistent chipotle flavor across large batches
• Taco and burrito shop owners looking for a reliable adobo chipotle supply for daily prep
• Barbecue enthusiasts who use chipotle as a base for spicy barbecue and pulled pork sauces

Product Highlights

• Whole ripe jalapenos smoke-dried to chipotle level and packed in a rich brown adobo sauce
• Authentic Mexican recipe delivers balanced heat with deep smoky, slightly tangy flavor
• 12-ounce jar provides a generous supply of peppers and sauce for multiple recipes
• Case of 12 jars keeps high-volume kitchens fully stocked
• Peppers and sauce can be used together or separately depending on the desired heat and flavor intensity

Yummy Recipes

Chipotle Chicken Tacos

Ingredients:

• 2 tablespoons Embasa chipotle peppers, finely minced
• 1 tablespoon Embasa adobo sauce
• 1 pound boneless skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 lime, juiced
• 12 small corn tortillas
• 1 cup shredded lettuce
• 1/2 cup crumbled queso fresco

Instructions:

1. Combine the minced chipotle peppers, adobo sauce, and lime juice in a bowl to make the marinade.
2. Add the diced chicken to the marinade, stir to coat evenly, and let sit for at least 30 minutes.
3. Heat the olive oil in a skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes.
4. Warm the tortillas in a dry skillet or directly over a gas flame for about 15 seconds per side.
5. Assemble the tacos with chicken, shredded lettuce, and queso fresco.

Time: 30 minutes marinating, 15 minutes active cooking. Safe internal temperature for chicken is 165 degrees Fahrenheit.

Chipotle Peanut Noodles

Ingredients:

• 2 Embasa chipotle peppers, finely minced
• 1 tablespoon Embasa adobo sauce
• 3 tablespoons creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 8 ounces rice noodles or soba noodles
• 1 cup shredded cabbage
• 2 green onions, sliced
• 1 tablespoon crushed peanuts for garnish

Instructions:

1. Cook the noodles according to package directions, drain, and rinse under cool water to stop cooking.
2. In a small bowl, whisk together the minced chipotle peppers, adobo sauce, peanut butter, soy sauce, rice vinegar, and sesame oil until smooth.
3. Toss the drained noodles with the sauce until evenly coated.
4. Serve topped with shredded cabbage, sliced green onions, and crushed peanuts.

Time: 10 minutes total prep and cooking. No meat or seafood involved so no safe temperature is needed.