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.
Servings: 2 half pints
Calories: 105kcal
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