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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More amazing sauces you're sure to enjoy
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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!
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Un caro saluto e alla prossima.
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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.
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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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