August 30, 2016

Smokin Hot Chipotles in Adobo Sauce Homemade

Name: Homemade Smokin Hot Chipotles in Adobo Sauce
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Yield: 2 half pints
Ingredients: 12 jalapeño peppers (keep whole, may use 10-12 dried chipotle pepper chiles **); 1/2 medium onion (diced); 1/2 cup apple cider vinegar; 3-4 cloves garlic (minced); 1/4 cup soy sauce; 1/4 cup ketchup; 1/4 teaspoon salt; 3 cups water

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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. 😮

Chipotles in adobo sauce are so easy to make you’ll want to plant extra jalpeños next year so that you can have extra jars to give to your pazzo{crazy} hot-loving foodies. They’ll love you for it.

Smoke 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.

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, and water. Very ordinary ingredients, wouldn’t you say? The ingredients will cook for about 1 1/2 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.

Blend 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 🙂

Tutti a tavola è pronto!

Un caro saluto e alla prossima.

Homemade Smokin Hot Chipotles in Adobo Sauce

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

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Course: sauce, seasoning

Cuisine: Latin American, Mexican, Spanish, Tex-Mex

Keyword: adobo sauce, homemade hot sauce

Prep Time: 15 minutes

Cook Time: 2 hours 15 minutes

Total Time: 2 hours 30 minutes

Servings: half pints

Calories: 105kcal

Author: Marisa Franca @ All Our Way

Ingredients

12 jalapeño peppers keep whole, may use 10-12 dried chipotle pepper chiles **
1/2 medium onion diced
1/2 cup apple cider vinegar
3-4 cloves garlic minced
1/4 cup soy sauce
1/4 cup ketchup
1/4 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 covered, over low heat, until the liquid is reduced to about 1 cup. This will take about 1 hour to 1 1/2 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

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