If you love Mexican food as much as I do, this will be a recipe that you make over and over again. This recipe for Homemade Chipotle in Adobo Sauce can be used in a variety of Mexican dishes. It can also be used as a marinade for meats or seafood, as a seasoning for rice, or even in a salad dressing.
Chipotles are dried smoked jalapenos. You can purchase these in the store or make them yourself, which is what I did. The typical Mexican chipotle is smoked using red jalapenos. These are the really ripe peppers compared to the green jalapenos you are probably used to seeing. Either will work fine for smoking. Place the washed and stemmed whole peppers on a rack in a cold smoker. Using pecan or applewood, bring the heat to 200-225 degrees. Smoke for 3-4 hours maintaining heavy smoke. Remove from the smoker and place in a dehydrator until they are fully dried. This can take several hours. Store in canning jars until needed.
When you are ready to make the Chipotle in Adobo Sauce, place 16-18 smoked jalapenos into a large bowl. Cover with boiling water and use a saucer to submerge the peppers in the water. Allow them to rehydrate for 30-45 minutes until they are fully hydrated.
Take 6 of the hydrated peppers, the ketchup, 1/4 cup apple cider vinegar, and 1/4 cup water, and blend in a blender or food processor until a smooth paste is formed.
Place the paste in a medium saucepan, along with the rest of the hydrated peppers, onion, garlic, pepper, salt, and remaining water and vinegar. Bring to a boil, reduce the heat to low, cover, and simmer for 1 hour 45 minutes. About halfway through, check to make sure the sauce is not too thick. If needed, add 1/4 cup of the liquid used to hydrate the peppers. Continue simmering until the peppers are tender and it reaches the desired consistency.
Once cooled, you can place into a pint jar and refrigerate for up to 30 days, or freeze in individual small muffin tins and place in a zip lock bag or freezer container of your choice. They will freeze for up to one year. I placed 1-2 peppers into each muffin tin and covered with the sauce.
HOMEMADE CHIPOTLE IN ADOBO SAUCE
This recipe for Homemade Chipotle in Adobo Sauce can be used in a variety of dishes. It can also be used as a marinade for meats or seafood, as a seasoning for rice, or even in a salad dressing.
- 16-18 smoked, dehydrated jalapeno peppers
- 1 cup ketchup
- 1/2 medium onion peeled and thinly sliced
- 4 cloves garlic minced
- 1/2 cup apple cider vinegar divided
- 1/2 cup water divided
- 1 tablespoon whole peppercorns
- 1/2 teaspoon salt
- Place the jalapenos in a large bowl. Cover with boiling water. Place a saucer on top of the peppers to keep them submerged. Let sit for 30-45 minutes until they are rehydrated.
- Take 6 of the rehydrated peppers and place in a food processor along with the ketchup, 1/4 cup vinegar, and 1/4 cup water. Blend until a smooth paste is formed.
- Pour the paste into a medium saucepan. Add the remaining peppers (drained but reserve the liquid), onions, garlic, pepper, salt, and the rest of the vinegar and water. Bring to a boil, cover, reduce the heat to low and simmer for 1 hour 45 minutes. Stir frequently.
- After one hour, check the mixture to make sure it isn't too dry. If needed, add some of the liquid from the rehydration process. Continue to simmer for an additional 45 minutes or until the sauce is thick and the peppers are tender.
- Store in a pint canning jar in the refrigerator for up to 30 days. Or, freeze in mini cupcake tins, remove and place in your freezer container of choice. They will last in the freezer for up to one year.
The aroma this has as it is simmering is amazing! Someone should come up with an air freshener that smells this good!
Thanks for stopping by!