Sauces - Chipotles in adobo sauce recipe

Author: Mary Yu

Sauces Condiment Condiments and sauces Ingredient Seasoning

Smokey chipotle chiles in a rich tomato sauce spiced with vinegar,garlic and onion and lightly sweetened with dark brown sugar. Have you ever wondered what to do with leftover Chipotles in Adobo Sauce?

Chipotles En Adobo/ Chipotles Chili in Adobo Sauce
Chipotles in Adobo
Smoky Chipotle in Adobo from 'Mastering Fermentation'
What to do with Chipotles in Adobo Sauce
How to make adobo sauce with chipotle peppers?
Can you freeze chipotles and adobo?
What is chipotles en salsa adobo?
How do you make chipotle sauce?

Chipotles En Adobo/ Chipotles Chili in Adobo Sauce

Smokey chipotle chiles in a rich tomato sauce spiced with vinegar,garlic and onion and lightly sweetened with dark brown sugar. Refrigerator in an airtight container. To make a spicy sauce blend cooked, seeded chipotle in a blender till smooth. You can add back some seeds for heat and texture.
Provided by: Rita1652
Total time: 100 minutes
Cook time: 90 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 9

Ingredients:

8 -10 medium dried chipotle chiles, stemmed and slit lengthwise
1/2 cup onion, cut into 1/2-inch slices
5 tablespoons cider vinegar
4 garlic cloves, sliced
1/3 cup ketchup
1/4 teaspoon salt
1 teaspoon cumin (optional)
1 teaspoon dark brown sugar
3 cups water

Nutrition:

How to cook:

Place all ingredients in a heavy bottom pan, cover, and cook over very low heat for 1 to 1-1/2 hours, until the chiles are very soft and the liquid has reduced down to 1 cup.
Alternate Method:.
Place ingredients in a dutch oven and bake at 325 degrees for 1 1/2 hours till peppers are tender,and sauce is thick.
You can also can this into a half pint jar and water bath it for 12 minutes at sea level. (See canning chart for your altitude).

Notes: Is Chipotle’s Adobo Sauce Gluten-Free?, It is a thick, dark red paste that has a smoky, spicy flavor. It is commonly used as a rub for meats or as a sauce for tacos and burritos. The …

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Chipotles in Adobo

Here's an easy recipe to make your own Chipotles in Adobo at home. The result is a deep, smoky and satisfying sauce that's loaded with flavor!
Provided by: Sheryl Cuevas
Total time: 70 minutes
Cook time: 25 minutes
Prep time: 45 minutes
Yields: 24 servings
Cuisine: Mexican
Number of ingredients: 12

Ingredients:

Nutrition:

How to cook:

Rinse off the Morita chiles and pat dry. Lay them on a parchment-lined baking sheet, aand roast in a 400 degree oven for 8-10 minutes. Once done, put them in a bowl and cover with hot (almost boiling) water. Top with a plate to weigh them down, and allow them to sit for 30-35 minutes.
Place the tomato on the parchment lined baking sheet and roast for 7-10 minutes. Remove and set aside.
Drain the chiles from the water and set 1/2 C of the water aside. Slice the top (stem) off of the chile, and then down the side. Remove the seeds and discard. Place half of the chiles in the blender with 1 whole onion, tomato, 2 cloves garlic, brown sugar and 1/2 C. water (feel free to use the soaking water if it isn't too bitter). Puree until smooth..
In a skillet, add your oil, the other diced onion, remaining garlic and spices and saute until soft. Add the chipotle puree from your blender, remaining chipotles, additional 1/4 C. water, and apple cider vinegar. Simmer for 20-25 minutes until the sauce reaches your desired consistency.
Add additional salt, pepper or spices as needed. Store between 2 pint size jars or three 8 oz jars.

Notes: 8 Easy-to-Get Chipotle Peppers In Adobo Sauce, Then go ahead to chop and add to your dish. The chipotle powder has the same heat that the pepper itself gives, so you can substitute in the same …

Smoky Chipotle in Adobo from 'Mastering Fermentation'

Chipotles in adobo are one of those pantry staples that I always have around the house, but it never would have crossed my mind to make them myself. I definitely wouldn't have thought to ferment them.This recipe from Mastering Fermentation does just that.
Provided by: Kate Williams
Yields: 2 items
Cuisine: Mexican
Number of ingredients: 14

Ingredients:

3/4 pound red jalapeños
1/2 cup julienned dry-packed sun-dried tomatoes
2 tablespoons dark raisins
1/4 cup tomato paste
3 cloves roasted garlic , peeled
2 shallots, roasted and peeled
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
2 1/2 teaspoons dried Mexican oregano
1 teaspoon ground cinnamon
2 tablespoons smoked brown sugar or natural brown sugar
2 teaspoons unrefined fine sea salt
4 tablespoons raw, unfiltered apple cider vinegar
2 tablespoons fermenting agent (basic whey, from yogurt; water kefir; or brine from pickled vegetables, like sauerkraut)

How to cook:

To smoke the chiles: Line a wok snugly with aluminum foil. Place a handful of aromatic wood chips in the bottom of the wok, then insert a mesh pizza rack sized to fit the wok, raising about 2 inches above the chips. Line the rack with a jalapeños. Leave room between the pieces so the smoke will cover the surfaces evenly. Heat the wok over moderate heat until the chips begin to smoke.
Cover, decrease the heat to low, and smoke for 10 to 12 minutes. Turn off the heat and allow to smoke for another 3 to 5 minutes. Remove the chiles.
To make the ferment: Cut a slit down the side of each of the smoked jalapeños, and remove the stems and most of the seeds. Remove the skins from 5 of the chiles and set aside to stir in whole. Reserve any liquid from this process.
In a blender (preferably) or a food processor, combine all the chiles but the 5 whole jalapeños, any reserved liquid from the peppers, sun-dried tomatoes, raisins, tomato paste, garlic, shallots, cumin, coriander, oregano, cinnamon, brown sugar, and salt with 2 tablespoons of the apple cider vinegar; blend to create a thick paste. Add the remaining 2 tablespoons of the cider vinegar along with the balsamic vinegar and puree into a smooth, soft paste.
Place the paste in a bowl and stir in the fermenting agent. Starting with the paste, spoon into a pint jar in layers, alternating with the smoked jalapeños, being careful not to break them up. Finish with a layer of paste; secure a piece of cheesecloth to the top of the jar and ferment at room temperature for 8 hours or overnight. Cover with an airtight lid and refrigerate for 2 days before using. Store, refrigerated, for up to 2 months.

Notes: Chipotle Marinade Best Recipes, How do you make chipotle sauce with Mayo? In a food processor, add the mayo, sour cream, chipotle peppers, lime juice, garlic and a pinch of salt. …

What to do with Chipotles in Adobo Sauce

Have you ever wondered what to do with leftover Chipotles in Adobo Sauce? This delicious ingredient can be used in lots of recipes, and I'll show you how to store it until you need it.
Provided by: Tania Sheff
Total time: 130 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: Mexican
Number of ingredients: 1

Ingredients:

1 can chipotles in Adobo Sauce

Nutrition:

How to cook:

Place all of the contents of the can in a food processor and puree until it looks like a paste.
Add a spoonful into each section of an ice cube tray. Keep doing that until all the paste is used. Place in the freezer and freeze until solid (at least two hours). Transfer the frozen pieces into a Ziplock bag and return them to the freezer.

Notes: How To Make Your Own Chipotle Peppers in, Mix well. Heat and simmer for an hour and 45 minutes until a thick consistency. 5. Bring it to a boil, reduce the heat and allow chipotles to simmer for about 1 hour and 45 minutes. Check …