Chipotles in adobo are called for in all sorts of recipes these days and are commonly found canned in the international or Mexican section of the grocery store. Chipotles are smoked and dried jalapeños. Adobo is a picante sauce made from tomato puree, vinegar, onion, salt, and garlic and is used to preserve the chiles. If you want to learn about the differences in canned chipotles, check out this article.
Something fun to try is making your own chipotles in adobo. It's simpler than you think and if you make up a large batch, you can freeze it. This recipe uses dried chipotle peppers which are available in our store, but if you are growing your own jalapeños, you could smoke and dry them yourself. If you want to learn how to smoke your own chipotles, check out this article.
Chipotles in Adobo
- 6 medium dried chipotle chiles, stemmed and slit lengthwise
- 2 Tbsp finely chopped onion
- 3 garlic cloves, minced
- 3 cups water
- ¼ cup ordinary balsamic vinegar (save the good balsamic for other uses)
- 2 Tbsp distilled white vinegar
- ½ cup ketchup
- ½ tsp ground roasted cumin
- ½ tsp dried oregano
- ¼ tsp salt
Add all of the ingredients to a sauce pan and bring to a very gentle simmer over medium heat. Simmer, uncovered, until the chiles are soft and the liquid has reduced to a sauce-like consistency, about 1½ hours. Check back often to make sure the liquid doesn't come up to a rolling boil.
Let cool, and pour into a jar as is, or purée in a blender. Cover and refrigerate up to a week. You can also divide it into individual portions and freeze it for use in future recipes.
Try using your homemade chipotles in adobo in barbecue sauce, stew, or in one of these recipes:
Variation of a recipe from Hot Sauce! by Jennifer Trainer Thompson, an excellent hot sauce resource