Chipotle Adobo Sauce

Chipotle Adobo Sauce

Smoky dried chiles simmer into a tangy, deep-red sauce with a slow building heat.

Total 45 min Makes 16 oz Calories 25/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This adobo sauce reconstitutes dried chipotle and ancho chiles with vinegar, garlic, and warm spices, then blends them into a smooth, smoky-tangy puree. Use it to season braises, marinate meats, or stir into soups and stews for instant depth. It keeps well refrigerated, making it a useful pantry staple for Mexican-inspired cooking.

Ingredients

  • 8 dried chipotle chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 2 cups water
  • 1/3 cup white vinegar
  • 4 cloves garlic, peeled
  • 1/2 small white onion, roughly chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar

Method

  1. Heat a dry 9-inch skillet over medium heat and toast the chipotle and ancho chiles, pressing flat with a spatula, until fragrant and slightly darkened, about 30 seconds per side.

  2. Transfer the toasted chiles to a 6-quart saucepan, add the water, and bring to a simmer over medium heat.

  3. Reduce heat to low, cover, and simmer until the chiles are very soft and pliable, about 20 minutes.

  4. Remove from heat and let the chiles cool in the liquid for 5 minutes.

  5. Transfer the softened chiles and their liquid to a blender. Add the vinegar, garlic, onion, tomato paste, oregano, cumin, cloves, salt, and sugar.

  6. Blend on high speed until completely smooth, 1 to 2 minutes, scraping down the sides as needed.

  7. Pour the sauce back into the saucepan and simmer uncovered over low heat, stirring occasionally, until slightly thickened, about 5 minutes.

  8. Taste and adjust salt or sugar as needed, then let cool before transferring to a jar. Store refrigerated up to 2 weeks.

Rate this recipe

★ 3.2 (1)

Chipotle Adobo Sauce

This adobo sauce reconstitutes dried chipotle and ancho chiles with vinegar, garlic, and warm spices, then blends them into a smooth, smoky-tangy puree. Use it to season braises, marinate meats, or stir into soups and stews for instant depth. It keeps well refrigerated, making it a useful pantry staple for Mexican-inspired cooking.

45 min 16 oz 25 cal

Ingredients

  • 8 dried chipotle chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 2 cups water
  • 1/3 cup white vinegar
  • 4 cloves garlic, peeled
  • 1/2 small white onion, roughly chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar

Method

  1. 1

    Heat a dry 9-inch skillet over medium heat and toast the chipotle and ancho chiles, pressing flat with a spatula, until fragrant and slightly darkened, about 30 seconds per side.

  2. 2

    Transfer the toasted chiles to a 6-quart saucepan, add the water, and bring to a simmer over medium heat.

  3. 3

    Reduce heat to low, cover, and simmer until the chiles are very soft and pliable, about 20 minutes.

  4. 4

    Remove from heat and let the chiles cool in the liquid for 5 minutes.

  5. 5

    Transfer the softened chiles and their liquid to a blender. Add the vinegar, garlic, onion, tomato paste, oregano, cumin, cloves, salt, and sugar.

  6. 6

    Blend on high speed until completely smooth, 1 to 2 minutes, scraping down the sides as needed.

  7. 7

    Pour the sauce back into the saucepan and simmer uncovered over low heat, stirring occasionally, until slightly thickened, about 5 minutes.

  8. 8

    Taste and adjust salt or sugar as needed, then let cool before transferring to a jar. Store refrigerated up to 2 weeks.