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Smokin Hot Chipotles in Adobo Sauce Homemade

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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 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.

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.

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, 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. 

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

 

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.

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

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
Keyword: adobo sauce, homemade hot sauce
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

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

Calories: 105kcal | Carbohydrates: 19g | Protein: 4g | Sodium: 2208mg | Potassium: 466mg | Fiber: 3g | Sugar: 11g | Vitamin A: 21.2% | Vitamin C: 126.4% | Calcium: 4.2% | Iron: 6.3%

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Comments

  1. 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.

    Reply

    • 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!!

      Reply

  2. 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.

    Reply

  3. 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.

    Reply

    • 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.

      Reply

    • 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.

      Reply

  10. 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

    Reply

  11. 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.

    Reply

  12. 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 🙂

    Reply

    • 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!!

      Reply

    • 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.

      Reply

  19. 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!

    Reply

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