Chipotle peppers in adobo sauce. Otherwise known as jalapeños that have been smoked, dried, and rehydrated in adobo — a sweet and tart marinade that has roots in Spanish cuisine.
Traditionally, folks used adobo to preserve meat. Antimicrobial things like paprika, salt, garlic, and vinegar kept the wee beasties at bay…while enhancing the flavor of meat.
These days, you can buy canned chipotles in adobo.
But as a real food foodie, the canned version of adobo may sound a little less than awesome: High-fructose corn syrup and pro-inflammatory corn oil certainly aren’t doing you any favors. And how about the plastic that lines those cans?
Fortunately, your own adobo sauce is easy enough to make.
Sweet, tangy, and smoky — you can freeze this sauce in ice cube trays and use as needed. Toss a spoonful into your Stir-Fried Greens with Sausage (AIP) . Puree into a paste and add it to your Shredded Beef Chili or for those deep smoky layers. Savor with your Carnitas . Maybe pack it into a Loaded Sweet Potatoes . And of course, add it to meat marinades. Like the one used for Maple Glazed Short Ribs .
Chipotle Peppers In Adobo Sauce
- 2h 20m
- 12 chipotle peppers
- filtered water, to cover peppers
- 1 onion
- 6 cloves garlic
- 3/4 c ketchup
- 1/3 c apple cider vinegar
- 1 tsp. ground cumin
- 1 tsp. coriander
- 1/2 tsp. sea salt
- Rinse chipotle peppers, remove the stems, and place them in a heavy, covered saucepan. Cover them with boiling filtered water and weigh them down with a small lid or plate. Let them soak for 20 minutes.
- Dice onions. Mince garlic.
- Remove 1/3 of soaked chipotles, leaving the rest in the soaking liquid, and place them in a food processor or blender. Add the ketchup and blend until you have a uniform paste. If you are following a Whole30 diet, be sure to use ketchup that is compliant with your food restrictions. Add the blended chipotles and tomatoes into the pot with the remaining chipotles soaked in water.
- Add the onions, garlic, vinegar, spices, and salt to the pan. Stir.
- Bring to a simmer over low heat for about 2 hours, checking every half hour or so to make sure the sauce doesn’t dry out. Add extra water as needed.
- Set aside what you need for current recipe and pour remaining in a glass jar. Refrigerate and use within 1 month. In an ice cube tray, place two peppers plus sauce per cube. When frozen, transfer cubes to a ziplock bag, remove as much air as possible, and store in freezer for later use.
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