I like to have chipotle chilies in adobo sauce on hand, but I don’t use them enough to keep them from going bad in the refrigerator. So here’s what I do. I put parchment paper on a tray, put the chilis on the tray individually, and put the tray on a shelf in my freezer. If a tray can’t fit in your freezer, you could use a smaller plate instead.
Once they are completely frozen, I take them off the tray, place them in a zip-lock bag, and toss that back in the freezer. Now I can get one out whenever I need one:
Here’s one recipe I use them in, my Chipotle Plus black bean chile.