Go Back
–+ servings

Homemade Chipotle in Adobo

Enozia
Make homemade chipotle in adobo with dried chilies, tomato, garlic, and spices. A smoky blended sauce for tacos, beans, marinades, and dips.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Soaking Time 20 minutes
Total Time 40 minutes
Course Condiment
Cuisine Mexican
Servings 8 servings
Calories 56 kcal

Ingredients
  

  • 1-2 Chipotle peppers
  • 3-4 Guajilo chilies
  • 2-3 Ancho chilies
  • 3 tablespoon tomato puree
  • 2 tablespoon vinegar
  • 1 teaspoon Mexican oregano
  • 1 tablespoon brown sugar
  • 1 onion
  • 3-4 garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions
 

  • Soak the chilies in boiling water for 15-20 minutes. Transfer to a blender jar along with garlic, tomato puree and diced onion.
  • Also add the brown sugar, vinegar, oregano, cumin, salt and pepper.
  • Blend for a few minutes until you get a slightly coarse paste.
  • Transfer to a pan with 1-2 teaspoon neutral oil and cook down the mixture for 10-15 minutes or until it thickens.
  • Take off heat, allow it to cool down completely and transfer to a jar.

Notes

  • Use dried chipotle, guajillo, and ancho chilies for a smoky, slightly sweet sauce with layers of rich chili flavor.
  • Remove the tough stems from the dried chilies before soaking. You can also remove some of the seeds if you prefer a milder sauce.
  • Soak the chilies in boiling water for 15–20 minutes, or until they are completely softened. This makes them easier to blend into a smooth paste.
  • Start with fewer chipotle peppers and adjust according to your preferred spice level, as the heat can vary between batches.
  • Use tomato puree rather than concentrated tomato paste to get the right consistency and balance of flavors.
  • Blend the ingredients into a slightly coarse paste, or process for longer if you prefer a smoother adobo sauce.
  • Add a tablespoon or two of fresh water if the mixture is too thick to blend, but avoid adding too much since the sauce should have a concentrated consistency.
  • Cook the blended mixture over low to medium heat, stirring frequently to prevent it from sticking or burning as it thickens.
  • Adjust the vinegar, brown sugar, and salt to balance the smoky, tangy, and slightly sweet flavors.
  • Use this homemade chipotle in adobo in tacos, burritos, chili, marinades, soups, or creamy dips. Start with a small amount and add more to taste.
  • Store the cooled sauce in an airtight container in the refrigerator for up to 3–4 days, or freeze it in small portions for longer storage.
  • This recipe is not suitable for room-temperature storage or home canning without a tested preservation method.

Nutrition

Calories: 56kcalCarbohydrates: 12gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 304mgPotassium: 280mgFiber: 4gSugar: 7gVitamin A: 2517IUVitamin C: 29mgCalcium: 21mgIron: 1mg
Tried this recipe?Share a photo of what you made on Instagram and tag us @cookinuplife or hashtag it #cookinuplife