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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 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 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

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

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…

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. 

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

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
As An Amazon Associate I earn from qualifying purchases.

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 uncovered, 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: 1060IU | Vitamin C: 104.3mg | Calcium: 42mg | Iron: 1.1mg

Note: Recipes and content from ©2014-2019 All Our Way are copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information, please link to this post. Grazie. 

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Comments

  1. Tracy says

    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

    • Marisa Franca says

      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. Swathi says

    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. Molly Kumar says

    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

    • Marisa Franca says

      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

    • Marisa Franca says

      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. Veena Azmanov says

    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. Adriana Lopez Martn says

    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. soniya Saluja says

    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

    • Marisa Franca says

      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

    • Marisa Franca says

      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. Shinee says

    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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