هيرديز تشيبوتلي في أدوبو

I chopped two of these into a batch of fish tacos and the smoky heat carried the whole dish without overpowering it. The thick adobo sauce clings to the peppers nicely, so you get flavor in every bite.

These little peppers in adobo sauce are a staple in my kitchen now—just one spoonful mixed into my enchilada sauce gave it that deep, smoky kick it was missing. The sauce clings to the chipotles perfectly, and it's so easy to chop up just what you need for queso or tacos.

I've been using these to spice up my fish tacos and the smoky adobo sauce is perfect—just a couple peppers blended into the queso gives it a real kick. The texture of the chipotles is nice and tender, not dried out at all.