Ingredients :

• Chipotle peppers in adobo sauce — The base of the dish. Sold in small cans in the international aisle. These are smoked and dried jalapeños rehydrated in a spicy tomato sauce. The smell when you open the can is intense—smoky, almost like burnt caramel. Use 2-3 for the marinade, 2 for the sauce. Freeze the rest by spoonfuls in an ice cube tray.
• Mexican crema — Lighter and less acidic than French crème fraîche. If you can’t find it, heavy sour cream or thick crème fraîche at 30% works very well—just a bit more neutral. Don’t use light cream; the sauce will be too thin and won’t stick.
• Red cabbage — Slice it into very fine filaments with a knife or a mandoline. The thickness changes everything: too thick and it’s hard and bitter; very fine, it stays crunchy without being aggressive. Look for a dense, shiny cabbage as a sign of freshness.
• Green apple (Granny Smith) — It brings a fruity acidity that cuts through the smoky chipotle. Firm and very tart, it holds up well once grated. No Golden or Fuji here—they’re too sweet and will disappear in the slaw.