Good morning. If you’ve followed any of our content for a while, you’ll recognize this week’s ingredient. A smoky, spicy, versatile pantry powerhouse: chipotles in adobo.

INGREDIENT DEEP DIVE 🍳

Chipotles in Adobo

What are they?

Chipotles in adobo are smoked, dried jalapeños that get rehydrated and packed in a thick, tangy, brick-red sauce made from tomatoes, vinegar, sugar, and spices.

You can find them in small cans or glass jars in the Latin/Mexican section of nearly every grocery store.

Each can contains two parts: the soft, smoky whole chipotle peppers and the rich adobo sauce they’re packed in. Both are flavor bombs. A little goes a long way—one spoonful can transform an entire pot of chili, stew, or beans.

What’s their flavor?

Taste: Mildly salty & lightly sweet

Aroma: Smoky & earthy

Physical: Spicy

Human: A staple in Mexican cuisine and an essential shortcut to adding smoke and heat without a grill or smoker

Why should you buy some?

These belong in every pantry: They’re inexpensive & widely available, and add smokey heat & depth to so many dishes & condiments.

A single can can be stretched for a long time—freeze leftovers in tablespoon-sized scoops or flattened in zip-lock bag.
Use just a spoonful of the adobo sauce for a smooth hit of flavor, or mince up a chile for the texture & color of the skins/seeds.

Pro tip — look for the glass jars with resealable screw on lid, which makes using these regularly more convenient. You can spoon out a bit at a time and keep it in the fridge.

In other words, chipotles in adobo pack a huge flavor payoff, are very versatile, and have a long shelf life.

What else can you make with them?

Stir into chili, soups, or bean pots for smoky heat
Blend into mayo, aioli, crema, or ranch for a spicy spread or dip
Mix into taco meat, stews, or chicken marinades for depth and color
Add to pasta sauces or braises for a surprising smoky backbone
Blitz with tomatoes for a quick enchilada or taco sauce

Once you get some, you’ll immediately start finding excuses to use it.

RECIPES OF THE WEEK ✅

Try It Out

Looking for ways to try out chipotles in adobo? Check out these three recipes on Cook Well:

FOOD TRENDS 🚀

Cottage bakeries

Why are so many people baking out of their home?

Cottage bakeries — small baking operations run out of someone’s home — have exploded in popularity over the last few years. What started as a pandemic-era hobby for many (like the great sourdough boom) turned into a viable business model.

Baked goods fall under cottage food laws: Most U.S. states have “cottage food” regulations that let people legally sell certain homemade goods (like bread, cookies, pastries) without needing a commercial kitchen or full food-service permits — a major reason these micro-bakeries can launch so quickly and affordably.
With no storefront rent and minimal overhead, home bakers can test recipes, build a following, and grow at their own pace.

Some of today’s biggest names began exactly this way. L’Appartement 4F in NYC and Levain Bakery both started as tiny, at-home projects before becoming destination bakeries.

Plus, people love supporting local: cottage bakeries create tight-knit micro-communities. Neighbors line up for weekly drops, word-of-mouth spreads fast, and customers feel a sense of ownership supporting someone right down the street.