I love using chipotle peppers in adobo sauce but most recipes call for one or at most two. What is the best way to store the remainder? Is there a way to store them that will keep them in good shape for a month or more?
Sent by Doe
Readers, what do you suggest? How do you store these peppers? Do you freeze them?
Related: Ingredient Spotlight: Chiles en Adobo
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