Chipotle Peppers In Adobo
Smoky dried jalapeños simmer in a tangy tomato-vinegar sauce until tender and deeply flavored.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher
This homemade version rehydrates smoked dried jalapeños, then braises them in a rich adobo of tomatoes, garlic, vinegar, and warm spices. The result is a smoky, tangy condiment for tacos, stews, and marinades, far fresher than canned versions and easy to keep on hand in the fridge or freezer.
Ingredients
- 8 dried chipotle peppers (smoked dried jalapeños)
- 2 cups water, plus more for soaking
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 cup white onion, finely chopped
- 1 cup canned tomato sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons white vinegar
- 2 tablespoons packed brown sugar
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1 bay leaf
Method
-
Wipe the dried chipotle peppers with a damp towel to remove any dust, then trim off the stems.
-
Place the chipotles in a bowl, cover with hot water, and let soak until softened and pliable.
-
Drain the soaked chipotles, reserving 1 cup of the soaking liquid, and set both aside.
-
Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent.
-
Add the minced garlic and cook, stirring constantly, until fragrant.
-
Stir in the softened chipotles, reserved soaking liquid, tomato sauce, apple cider vinegar, white vinegar, brown sugar, salt, oregano, cumin, black pepper, and bay leaf.
-
Bring the mixture to a simmer, then reduce heat to low and cook uncovered, stirring occasionally, until the sauce thickens and coats the peppers.
-
Remove from heat, discard the bay leaf, and let cool to room temperature before transferring to a jar.
-
Store the chipotles and adobo sauce in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 6 months.
Rate this recipe
Chipotle Peppers In Adobo
This homemade version rehydrates smoked dried jalapeños, then braises them in a rich adobo of tomatoes, garlic, vinegar, and warm spices. The result is a smoky, tangy condiment for tacos, stews, and marinades, far fresher than canned versions and easy to keep on hand in the fridge or freezer.
1 hr 45 min 16 oz 35 cal
Ingredients
- 8 dried chipotle peppers (smoked dried jalapeños)
- 2 cups water, plus more for soaking
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 cup white onion, finely chopped
- 1 cup canned tomato sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons white vinegar
- 2 tablespoons packed brown sugar
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1 bay leaf
Method
- 1
Wipe the dried chipotle peppers with a damp towel to remove any dust, then trim off the stems.
- 2
Place the chipotles in a bowl, cover with hot water, and let soak until softened and pliable.
- 3
Drain the soaked chipotles, reserving 1 cup of the soaking liquid, and set both aside.
- 4
Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent.
- 5
Add the minced garlic and cook, stirring constantly, until fragrant.
- 6
Stir in the softened chipotles, reserved soaking liquid, tomato sauce, apple cider vinegar, white vinegar, brown sugar, salt, oregano, cumin, black pepper, and bay leaf.
- 7
Bring the mixture to a simmer, then reduce heat to low and cook uncovered, stirring occasionally, until the sauce thickens and coats the peppers.
- 8
Remove from heat, discard the bay leaf, and let cool to room temperature before transferring to a jar.
- 9
Store the chipotles and adobo sauce in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 6 months.