HOMEMADE CHIPOTLE IN ADOBO SAUCE
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.
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.
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.
Ingredients
- 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
Instructions
- 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.