Chipotles in Adobo Sauce are smokin hot and a perfect recipe for using those extra jalapeños you've collected from your garden. We won't say they taste as good as what you get from the International aisle. We say they're better than the store-bought. The flavor is smokey, spicy, heavenly good and hellishly hot at the same time. 😮
Chipotles in adobo sauce are so easy to make you'll want to plant extra jalapeños next year so that you can have extra jars to give to your pazzo{crazy} hot-loving foodies. They'll love you for it.
Chipotles and the jalapeño peppers
If you're wondering why jalapeños are called chipotles, it's because the Indian word "chipotle" means smoked chili.
You can use the red or green jalapeños for this recipe. Since the reds are older and have less moisture, they'll smoke faster.
When our son, Jason, made the chipotle peppers in adobo sauce, he let the jalapeños dry out all the way.
My Honey smoked them along with the drunken chicken. Their skin turned black and blistered, but they didn't dry completely. Both recipes turned out delicious.
Prepare the smoked peppers
There are two ways you can continue with the peppers. Both ways will result in excellent smoked jalapeños.
How do I smoke the peppers?
- The first way (Jason's) is to take the whole peppers, seeds and all and put them in a saucepan with the rest of the ingredients. Leaving the seeds in the peppers increases the Scoville units, which translates as-- HOT.
- The second way (Honey's) is to peel off the blistered skins (don't worry about getting them all off), remove seeds (your choice how many seeds you want to remove), then put them in a saucepan with the other ingredients.
Don't forget it's the seeds and inside membranes that carry most of the heat.
Simmer the chipotles in adobo sauce
The chipotles simmer in a pan with:
- diced onions
- apple cider vinegar
- garlic
- ketchup
- soy sauce
- salt
- water
Very ordinary ingredients, wouldn't you say?
The ingredients will cook for about 1 ½ hours. You let the liquid reduce to about one cup.
Once the chipotle peppers in adobo sauce cool, you're ready to use them.
Jason did it this way, and it's the way they come in a can. Honey took it one step further.
Blending the chipotles in adobo sauce
Before we started making our homemade chipotles in adobo sauce, we'd mince the chipotles and use some of the sauce.
Now, we take an immersion blender to the cooked chipotles and make a smooth sauce. Whenever we want the flavor of the smoked chipotles in adobo sauce, we measure out some of the flavorful sauce.
Storing the chipotles in the adobo sauce preserves and enhances their flavor. If you like your food hot and spicy, this method is a fantastic way to preserve the chipotle peppers and always have chipotle sauce on hand.
Share this recipe with all of your hot and spicy loving friends.
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These sauces take your dishes to the stratosphere!
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Homemade Smokin Hot Chipotles in Adobo Sauce Recipe
Ingredients
- 12 jalapeño peppers keep whole, may use 10-12 dried chipotle pepper chiles **
- ½ medium onion diced
- ½ cup apple cider vinegar
- 3-4 cloves garlic minced
- ¼ cup soy sauce
- ¼ cup ketchup
- ¼ teaspoon salt
- 3 cups water
Instructions
- First method: smoke the jalapeño peppers until the skin turns black and blistered. Second method: slowly smoke the peppers until they are blackened and dry be careful not to burn them . For the first method, split the smoked jalapeños down the middle and scrape out some or all of the seeds. The seeds and attached membrane are what carry the heat. Second method: place the whole smoked jalapeños in the pan. This will make the chipotles in adobo sauce hotter.
- Combine all of the ingredients in a pan and simmer uncovered, over low heat, until the liquid is reduced to about 1 cup. This will take about 1 hour to 1 ½ hours. Once the chipotle peppers in adobo sauce has reduced, let them cool.
- First method: use and immersion blender and make a smooth sauce. Second method: leave the chipotles whole in the sauce and use as needed.
- You can freeze or can the chipotles in adobo sauce. It will keep in the refrigerator for quite a while.
Notes
Nutrition
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Diane
I AM CONFUSED. HOW DO YOU SMOKE THE DRIED PEPPERS
Marisa Franca
Hi Diane! You can purchase the smoked dried peppers or you can take fresh peppers and smoke them on your grill. Hope that clears up the confusion.
Diane
The markets near my house do not carry smoked dried peppers. Just dried. Thank you
Tracy
Hi. So glad to find this recipe. We have been smoking our own jalapenos all summer. It's amazing how the flavor is so much better than anything we have bought in the past. I have two questions. You mention canning this sauce. How long for 4 oz jars? Second question: Do I have to use soy sauce? My son is allergic to soy and he loves spicy food.
Marisa Franca
Hi, Tracy!! Well, I'm glad you found us too! In regards to soy sauce -- its purpose is to give a salty quality. What you can substitute for it is: olive brine, balsamic vinegar, and coconut aminos. I'm not familiar with the coconut aminos but when I looked up substitutes for soy sauce it was mentioned in several places. As far as canning goes, it depends on whether you're using a water bath canner or pressure canner. It's been a few years since I've canned. But in a water bath canner, I would process for 20 minutes. Of course, make sure that those lids are sealed. We've been able to keep our adobo sauce in the fridge for a long time. It's very thick and you can freeze it. Let us know how it turns out!!
Swathi
Smoky Jalpenos give out very nice flavor, I this homemade chipotles in abodo sauce. I wish if you are near buy you can send me a bottle or one.
Molly Kumar
This looks soooo delicious!! I'm a great fan of adobo sauce but never actually thought of making it at home as I always thought it will be so tough. But you actually have such an easy recipe that I'll surely attempt this soon.
Marisa Franca
Hi, Molly! Nope, it is super simple to make. Even if a recipe doesn't call for heat we'll add a teaspoon or two to the dish.
Hanady | Recipe Nomad
This sauce will be perfect for over nachos! As for me I take out all of the seeds but my 12 year old son loves a super spicy sauce! Thanks for the recipe! Saved!
Marisa Franca
You're welcome, Hanady! Our whole family loves hot food so we go through the chipotles in adobo sauce in no time.
Whitney @WhittyPaleo
Oh this is an awesome recipe and super easy! I only wish I had a smoker! Do you by any chance have any suggestions for if I don't? Thanks for the recipe though!
Marisa Franca
Hello, Whitney! You don't need a smoker. We don't have one -- we have a Weber grill and a gas grill. We use the charcoal grill with chunks of hickory. We will do the jalapeños when we are grilling something like ribs or drunken chicken. The hickory on the charcoal will give you that smoky flavor. We also use a bit of liquid smoke in the sauce to deepen the flavor. Really, if you have any other questions we'd be happy to answer them. Give it a go -- you can't ruin them.
Kylee from Kylee Cooks
Oooh, i've always wondered if I could do this at home, but haven't yet tried it. I live in the Southwest - we eat cans of the chilis in adobo ALL the time!!
Marisa Franca
Hi, Kylee! It so easy to make your own and I bet you can easily find jalapeños. Let me know if you try it out.
karyn ryan
That smokey sauce sounds amazing.. would be very tasty to make up a pasta dish with and add some chicken or pork
Marisa Franca
We've tried it with pasta before, Karyn, and it is amazing. You'll really like it.
Gloria @ Homemade & Yummy
This is a nice spicy sauce that can be used in so many ways. Hubby loves jalapenos...and I love chipotle so it is a win for us. I will have to give this a try...and like always homemade is ALWAYS best.
Marisa Franca
If Hubby likes spicy, Gloria, he'll like this. The males in our family all seem to want to outdo who likes it the spiciest. This sauce is really a nice addition to any recipe -- just add as much as you want.
Helene D'Souza
I absolutely dig spicy sauces. I just started to taste myself through the hot Mexican sauce realm. Saved it for later.
Marisa Franca
Hi, Helene! You'll love adding this to your dishes. We use it on Mexican, Italian, etc.
Veena Azmanov
Oh this is yum.. I remember buying this sauce at some point but homemade I know must taste even better. I've never made it because I never knew how - now I do..! Thanks
Marisa Franca
You're welcome, Veena! It's so easy to make and tastes so much better!! It keeps forever in the fridge.
Adriana Lopez Martn
You know I love sauces and specially if those are spicy. In Mexican cuisine we are proud of our sauces and this one with chipotle looks really nice. We also use soy sauce on a sauce called salsa macha made only with serranos, garlic and soy sauce.
Marisa Franca
Oooh! Crazy sauce? Is that what it means? It sounds delicious!!
soniya Saluja
Looks great! I’m anxious to try it.I have always bought store bought after seeing your recipe i am going to make it soon !! Will surely share my feedback to you 🙂
Marisa Franca
Hi, Soniya! Once you make your own you'll never want to go back to the canned. Do let me know how it works out for you.
Marlynn | UrbanBlissLife
I love giving food as gifts and I know some friends who would love a jar of this homemade sauce as a hostess gift at their next gathering. Thanks for the recipe!
Marisa Franca
You're welcome, Marlynn! You'll only have one problem -- you'll have to keep making it for them. ????
Joanna @ Everyday Made Fresh
What a great use of all those jalapenos! We didn't plant any in our garden this year, but we have already planned on them for next year!
Marisa Franca
Hi, Joanna! That's a great idea! We smoked them while we made our drunkin' chicken! It takes a while for the bird so we did double duty! Turned out great!!
Frank
Things are *always* better homemade!
Marisa Franca
You are so right, Frank. Hope you're having a good Memorial Day Weekend!
Marisa Franca
Yes they are, Frank! I'm sure your grandmother taught you that. ????
Marisa Franca
We put a little bit in almost everything. The smokey taste goes great with so many things.
Derek | Dad With A Pan
Awesome idea for anyone with a lot of jalapenos! I had a Topsy Turvy made for growing jalapenos and had it worked too well! I had so many jalapenos I didn't know what to do with them!
Marisa Franca
Hi, Derek! This is a great recipe and it lasts a long time. Do you have friends who LOVE hot stuff? You can make this ahead and give to them for Christmas. Freeze it and then thaw it out when needed. It lasts a LONG time in the fridge.
Emily
This sauce looks amazing! I could see myself eating it on so many things- tacos, enchiladas,salads, etc! YUME
Marisa Franca
Hi, Emily! The sauce is ideal as an addition to another recipe or sauce. I wouldn't recommend eating it uncut unless your mouth is fire proof :-).
Shinee
My goodness, this is exactly what I needed it! My mother-in-law has abundance of jalapeños from her garden. Now I can accept her generosity and make this sauce!! Yum!! And your tips are very helpful!
Marisa Franca
Thank you, Shinee!It does store well and I'm already planning on giving some bottles to our kids and grandkids.
Jovina Coughlin
Wow how neat Marisa. Making your own chipotles in sauce. Impressive. I never thought of making them - just buy that little can. Your way has to have a great deal of flavor.
Marisa Franca
Hi, Jovina! You know the saying, necessity is the mother of invention (I think that's the way it goes)? Hubby and I couldn't find the little tins of Chipotles in Adobo. Now I know this was years ago, but once we started making our own we never bought the tins again.
Jovina Coughlin
I do
Delaine Newberry
How much ketchup? The article mentions ketchup, but it has ant in the ingredient list?
Marisa Franca
Thank you for catching that, Delaine! It's 1/4 cup ketchup. I've added it to the recipe. I'd fire my proofreader but I'm married to him. 🙂
Delaine Newberry
Thank you!!