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    Home » Recipes » Sauces, Seasonings, Rubs

    Homemade Chipotles in Adobo Sauce Recipe

    Recipes, Sauces, Seasonings, Rubs, Vegetables and Sides

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    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. 😮 

    Smokin Hot Chipotles in Adobo Sauce is better than the canned variety @allourwaycom

    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.

    Smokin Hot Chipotles in Adobo Sauce is homemade and superior to the canned variety.

    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.

    Smokin Hot Chipotles in Adobo Sauce is homemade and superior to the canned variety @allourway.com

    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. 

    Smokin Hot Chipotles in Adobo Sauce is homemade and superior to the canned variety @allourway.com

    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.

    Please sign up for our newsletter and follow our kitchen adventures. Fall is coming up, and we get down to serious cooking 🙂  

    More amazing sauces you're sure to enjoy

    Light My Fire Habañero Sauce -- an amazing hot sauce that's a little bit sweet and a lot hot. You can control the heat. This is our family favorite.

    All Our Way Bourbon Barbecue Sauce -- A sauce that dresses any kind of meat. Spicy, sweet, with a rich tomato flavor. The bourbon gives it just the right amount of kick. 

    Lemon Butter Sauce -- This is a go to for our grilled chicken. It is spiced up with pickle seasoning and has the perfect tang from the lemon. Makes a lot but it keeps forever!! 

    Triestine Sauce -- a feta and lemon sauce with poppy seeds. It is a classic sauce from the Trieste, Italy region. You can use this on meat or salads. 

    These sauces take your dishes to the stratosphere!

    Tutti a tavola è pronto! 

    Un caro saluto e alla prossima.

    YOU MAY NEED...

    As An Amazon Associate I earn from qualifying purchases.

    An Immersion blender like this like this one is so handy to whip out when you need to make something smooth and creamy. Ours is really old - they now have newer models like the one we link to. We use our stick blender instead of dragging out the big one. When we're done with the immersion blender we stick the bottom portion in the soapy dishwater (make sure there is NOTHING in there) turn it on and then rinse in clean water. The blender is spic and span. What's also nice is that it can do just a little bit in a small bowl. You can't do that with a big blender. 

    What's new? check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy. 

    Thank you for being part of All Our Way!

    Smokin Hot Chipotles in Adobo Sauce is homemade and superior to the canned variety @allourway.com

     

    Smokin Hot Chipotles in Adobo Sauce is better than the canned variety @allourwaycom

    Homemade Smokin Hot Chipotles in Adobo Sauce Recipe

    Homemade hot chipotles in adobo sauce are easy to make and they taste much better than the store-bought variety. They keep for a long time in the refrigerator. 
    5 from 1 vote
    Print Pin Rate
    Course: sauce, seasoning
    Cuisine: Latin American, Mexican, Spanish, Tex-Mex
    Prep Time: 15 minutes
    Cook Time: 2 hours 15 minutes
    Total Time: 2 hours 30 minutes
    Servings: 2 half pints
    Calories: 105kcal
    Author: Marisa Franca @ All Our Way
    As An Amazon Associate I earn from qualifying purchases.

    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

    If you use the second method it will take longer to smoke the jalapeños until they dry. This is the time for the first method.
    ** If you don't have fresh jalapeño peppers to smoke you may purchase 10-12 dried chipotle pepper chiles, de-stemmed and slit lengthwise

    Nutrition

    Calories: 105kcal | Carbohydrates: 19g | Protein: 4g | Sodium: 2208mg | Potassium: 466mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1060IU | Vitamin C: 104.3mg | Calcium: 42mg | Iron: 1.1mg

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