You know you love them. Hot. Spicy. Flavorful. There is just no denying this flavor of the southwest. And if you have access to plenty of vine-ripe tomatoes and chipotles, you too can make chipotles in adobo rather than buying them at the grocery store.
Chipotles in Adobo
- 14 C. tomatoes, rough chopped
- 2 C. onions
- 6 large cloves garlic, chopped
- 2 oz. or 3 large ancho chiles, dried
- 1 qt. apple cider vinegar
- 1 tsp. ground cloves
- 1 tsp. allspice
- 1 tsp. cinnamon
- 1 1/2 tsp. ground cumin
- 1/4 C. black strap molasses
- 1 C. honey
- 3 Tbs. dried oregano
- 1 tsp fresh ground black pepper
- 1 Tbs. kosher salt
- 8 oz. chipotles (about 80 – 85 small dried chipotles)
Remove stems and seeds from ancho chiles. Discard the stems and seeds. Place the anchos in a pot and add enough water to cover them by 1/2″. Bring to boil. Reduce heat and simmer for 10 – 15 minutes (or until the chiles are soft).
Place chipotles into another pot with enough water to cover them by 1″. Bring to a boil and then reduce heat and simmer for 15 minutes (or until the chipotles are soft… add more water if needed). Once chipotles are completely soft, drain the water and set chipotles to the side.
Meanwhile, place everything but the chipotles and anchos into a heavy-bottomed pot. Bring to a boil and then reduce to a simmer, stirring occasionally. When the onions are translucent, add the softened anchos and 1 cup of water they were simmered in. Transfer contents of pot (the tomato, ancho, onion, and spice mixture) to a large blender and puree (may have to work in batches). If you have an immersion blender, use that instead.
Add the chipotles to the pureed mixture. Reduce heat of pot to a bare simmer and cook for approximately 30 minutes. Stir occasionally. This length of time is need to reduce the sauce to the desired consistency. (It should not be so thin that it is soupy, and not so thick that it is like ketchup).
Fill half pint sterilized (and still warm) jars with sauce and chipotles (about 6 – 7 per jar), leaving 1/2″ headspace. Process in a pressure canner for 15 minutes.
Your own chipotles in adobo can be used in a variety of dishes: stews, chilis, enchiladas, salsas, ketchup, deviled eggs (yes… it adds a great spicy heat), and even homemade dips and mayonnaise. So give it a try. Homemade chipotles in adobo provides a fantastic flavor that will leave you wanting more.
Sue Dreamwalker says
So very interesting, I had not heard of this before.. so very interested I had not even heard of chipotles before.. What are they? Sorry but not heard of in England.. 🙂 well this English person hasn’t.. LOL
Chipotles are a smoked and dried jalapeno pepper. They provide wonderful flavor (when hydrated) to sauces, chilis, stews, etc… They are a an item you find in the American southwest. (I have never seen them when I have traveled abroad). The adobo sauce is something the chipotles are paired with (adobo is a sauce with chile peppers… such as anchos, tomatoes, vinegar, and assorted spices). Usually, a chipotle is removed from the sauce, finely diced and a teaspoon or two of adobo is used to flavor a dish (depending on how hot and spicy you like it). I used to live in the midwest region of United States and had never heard of them. It wasn’t until I moved to Colorado that I was first introduced to them.
kathy & deb says
Looks like a wonderful recipe–thanks!
You are welcome. It is a flavorful, spicy treat and will add punch to any stew, chili, or sauce.
Yum, yum! We try to have a taco night every so often and I think this recipe would give the meal some much-need zing! Thanks for sharing. xoxox
You are welcome!
Oh… it is yum!
I read the comment above and it answered all my questions. I was wondering what “Chipotles” were..now I know. I always learn something new when I stop by:-) Great post
Some spice shops carry chipotles (smoked and dried jalapenos). They are fairly common in the southwest United States. And some grocery stores have jarred chipotles in adobo.
Nancy W says
Thanks for sharing your post on the HomeAcre Hop, hope to see you again tomorrow. Pining this recipe to make next year. – Nancy The Home Acre Hop
You are welcome. I hope you enjoy.
Maryjane Midstokke says
You say use pressure canner but at how many pounds pressure?
Oh yes… for this 9 pounds of pressure.
michelle wolfson says
what is the approximate yield?
Approximately 6 pints, but it all depends on the size of the chiles.