Chipotles en Adobo is a smoky, sweet yet spicy puree that delivers an intense flavor of chipotle chillies.
It is made from the dried & smoked jalapeno pepper and is an amazing addition to any marinade, sauce, dip or dressing. A small teaspoon of this amazing mixture will totally transform any dish.
I highly recommend making a large batch of this, as first of all it will keep for a good couple of months in the fridge and secondly, you will become totally addicted to it and will be craving more if you don’t!
What can I do with this sauce?
- Add a teaspoon to some mayonnaise or soured cream to make an amazing spicy dip
- Add to chilli con carne for an intense smoky flavour
- Marinade chicken thighs in this with oil for a great bbq dish
- Mix into salsa to add an extra dimension
- Smother on you Tacos or Tortiallas before stuffing with other tasty morsels
- Honestly the options are endless!
How do I make Chipotles en Adobo
- Wash approx 200g of dried chipotles in cold water before snipping off the stalks. Cover with water in a pan, bring to the boil & simmer for about 30 minutes are so.
- Once cooked add all the 3 tbsps of the chipotles along with the chopped onion into a pan/container with the garlic and herbs and blend with about 200ml water. Once you have a smooth paste tip it into a cast iron pot with olive oil and fry on a high heat to intesify the flavours (without buring)
- Add all the vinegar, tomato puree, salt & sugar and continue to cook with a little more water if necessary before adding the rest of the chipotles
- Continue to cook for about 20 minutes before blending the to a smooth sauce/puree – check for seasoning and then place into clean sterilized jars.
If you love these Chipotles also try…
I can promise you will love this sauce – I implore you to try it at home!
Full recipe can be printed off below…
Chipotles en Adobo
A fabulous, smoky, spicy puree made from the Mexican Chipotle Chilli.
- 200g Chipotle Chillies
- 1 large white onion
- 1 bulb of garlic
- 2 tbsp Oregano
- 1 tsp cumin seeds
- 3 tbsp olive oil
- 350ml white wine vinegar
- 50ml balsamic vinegar
- 3 tbsp. tomato puree
- 6 tbsp. demerara sugar
- 2 tbsp maldon salt
- Step 1 Wash the chillies in some cold water before snipping off the stalks. Cover with water in a pan and bring to the boil before simmering for about 30 minutes – until the chillies are completely soft.
- Step 2 Once cooked drain from the water and put 3 tbps of the chillies into a pan with the onion, garlic and herbs and blend with 200ml of fresh water.
- Step 3 Tip the smooth paste into a heavy bottomed pan and fry in oil at a high temperature stirring regularly to avoid burning.
- Step 4 Add the vinegar, tomato puree salt & sugar and continue to cook with a little extra water if required.
- Step 5 After a few minutes add the rest of the chipotles into the pan and cook for about 15 – 20 minutes before blending the whole mixture into a fine puree.
- Step 6 Check for seasoning before adding to sterilized jars…Enjoy!!!