I got several red jalapeno's. Was thinking of making Chipotles in Adobo sauce. Has anyone tackled this?
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I had made some jalapeno jelly last year from David's recipe that was really good. That probably what I just do with them.A big NO Brian. Packing in adobo requires pressure canning
On a good year I get lots of red ripe jalapenos. I've either just dehydrated or frozen whole.