A Tip for Storing Chipotles

I was recently chatting with the folks who bring you Boulder Eats, the Boulder Restaurants Guide, and we got on the topic of recipes that call for small amounts of odd items, chipotles in particular (as in the chipotle beef stew I'm doing this week). A friend of mine gave me the greatest tip for this. When you buy one of those little cans of chipotles in adobo sauce, pop the contents in a food processor or blender, and pretty much puree it. The puree will fit perfectly in one of little jars that marinated artichoke hearts come in. Stored in the refrigerator, the chipotle puree will keep for months, and I use about one tablespoon of puree per chipotle called for in a recipe. So convenient.