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.