I Write Cookbooks for a Living — This Is the $5 Seasoning I Can’t Live Without

If, like me, you’ve found yourself annoyed every time you find a recipe that calls for one or two chipotles in adobo, plus a tablespoon of the sauce, have I got something to share with you. Frontier Co-op, which offers a bunch of my favorite spices, makes a dried chipotle powder that has changed my attitude toward recipes that call for the little red pepper’s signature smoky heat. I’ve gotten spoiled by my tubes of tomato paste and anchovy paste — instead of opening up a whole can of either just to use one or two little salted fishies or a tablespoon of brick red paste, I grab a tube from the fridge, give a squeeze, and go on with my life. And because these tubes have existed for so long, I started to get a little chip on my shoulder about canned chipotles. 

Then, one day, while shopping for chicken tinga ingredients at Amazon Fresh/Whole Foods, I begrudgingly typed “chipotle” in the search bar. Lo and behold, the top result wasn’t the usual can I knew would mostly go to waste, but a little jar of dried, powdered chipotle peppers. I took a chance on it, and never looked back. 

Now, since committing to Frontier Co-op’s Chipotle Pepper, I have come to realize that one of my favorite brands actually makes a whole line of various pepper pastes, like Guajillo/Pasilla and, that’s right, chipotle. But for me, it’s too little, too late — I’m married to my little jar of chipotle powder, and nothing is ever going to come between us.  

For me, it’s the versatility and shelf-stableness of it all. While the chipotle paste in a squeeze pouch does eliminate my original concern of waste, I find that the powder scratches itches I didn’t even know I had. 

But let’s start with the one big con of the paste—it’s hot. Like, hotter than I want it to be, and that’s fine if that’s your thing, but what I love about Frontier Co-op’s powder is that it’s a nice medium heat. I can use half or a whole teaspoon of it to get the same heat and smoky flavor as a couple of peppers and a tablespoon of adobo sauce. 

Frankly, that tablespoon of adobo sauce wasn’t bringing all that much to the party to begin with for most recipes that call for it (looking at you, chicken tinga) because many of them already have most, if not all, of the ingredients in the sauce (typically a tomato base with vinegar, garlic, cumin, and other spices). Because I like to be in control, I kinda like just using pure, powdered chipotles and adding as much (or as little) of the other stuff as I want. 

Because I work as a recipe developer for a BUNCH of licensed, pop culture-inspired cookbooks, I use chipotle powder … everywhere. It’s great to use as a substitute for the canned chipotle peppers in adobo sauce, and a variety of other dishes. I’ve used it to make chili, in dry rubs for BBQ ribs and pulled pork, as an element of the BBQ sauce that went on those very ribs and pulled pork sandwiches, in a Bloody Mary, on a big ol’ piece of salmon that my partner and I devoured … 

Anywhere I need a little kick of smoky heat, there’s my jar of Frontier Co-op Ground Chipotle Pepper. Till death do us part. 

Buy: Frontier Co-op Ground Chipotle Pepper, $4.86 for 2.15 ounces at Amazon

What’s your favorite pantry staple? Tell us about it in the comments below.