In this post I want to show you how to make chipotle peppers in adobo or tomato sauce. Chipotles are smoked jalapeño peppers that add beautifully to Mexican food.
You can find chipotles in their dried up form, in powder form or in a tomato based sauce called adobo. I use a lot of chipotles in my cooking and can’t always find them at the store so this is how I prepare my dehydrated chilies in adobo.
These chipotles will last you for a good year if you make them correctly and you sterilize your jars. Keep in mind that these are made with their seeds and are spicy. Spicy, smoky deliciousness.
This is how to make chipotle peppers in adobo:
12 dehydrated chipotle peppers
Boiling water to cover chilies
1 cup of ketchup or tomato puree with 1 tsp. sugar
½ cup water
1 medium white or yellow onion – thinly sliced
4 large garlic cloves – peeled and smashed
½ cup cider or white vinegar
½ tsp. salt
½ TBS black peppercorns
Extra water if necessary
1 or 2 sterilized jars
Thoroughly wash the chipotle peppers, remove the stems and place them in a bowl. Cover them with boiling water and weight them down with a small lid or plate. Let them soak for 20 minutes.
Remove 3 or 4 soaked chipotles, leaving the rest in the soaking liquid, and place them in a blender. Add the ketchup and half cup water. Blend until you have a uniform paste. Strain the blended chipotles and tomatoes into the pot with the remaining chipotles.
Add the onions, garlic, salt, peppercorns and vinegar to the pan. Mix well. Bring it to a boil, reduce the heat and allow chipotles to simmer for about 1 hour and 45 minutes. Check them at one hour. If the sauce has dried too much, add extra water.
Place the chipotles and adobo in sterilized jars. Follow the manufacturer’s instructions if you are going to preserve them. These will last for a year in the pantry but must be used within a month once they are open. Enjoy!
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