Chipotles in Adobo

5 from 1 vote

Here's an easy recipe to make your own Chipotles in Adobo at home. The result is a deep, smoky and satisfying sauce that's loaded with flavor!

Course Condiment

Cuisine Mexican

Keyword Chipotle, chile, adobo, sauce, Morita, Mexican, homemade, easy,

Prep Time 45 minutes

Cook Time 25 minutes

Total Time 1 hour 10 minutes

Servings servings

Calories 36kcal

Author Sheryl Cuevas

Ingredients

20 dried Chipotle Morita chiles
1 tomato medium
2 onions diced
4 cloves garlic minced
2 tsp brown sugar
1/2 tsp cumin
1/4 tsp oregano
1 tsp salt
1/8 tsp ground pepper
1 Tbsp olive oil
3 Tbsp apple cider vinegar
3/4 C water divided

Instructions

Rinse off the Morita chiles and pat dry. Lay them on a parchment-lined baking sheet, aand roast in a 400 degree oven for 8-10 minutes. Once done, put them in a bowl and cover with hot (almost boiling) water. Top with a plate to weigh them down, and allow them to sit for 30-35 minutes.
Place the tomato on the parchment lined baking sheet and roast for 7-10 minutes. Remove and set aside.
Drain the chiles from the water and set 1/2 C of the water aside. Slice the top (stem) off of the chile, and then down the side. Remove the seeds and discard. Place half of the chiles in the blender with 1 whole onion, tomato, 2 cloves garlic, brown sugar and 1/2 C. water (feel free to use the soaking water if it isn't too bitter). Puree until smooth..
In a skillet, add your oil, the other diced onion, remaining garlic and spices and saute until soft. Add the chipotle puree from your blender, remaining chipotles, additional 1/4 C. water, and apple cider vinegar. Simmer for 20-25 minutes until the sauce reaches your desired consistency.
Add additional salt, pepper or spices as needed. Store between 2 pint size jars or three 8 oz jars.

Notes

This recipe makes 3 C. of chipotles in adobo or 24 servings (each 1/8 C.)
Feel free to use the soaking water for the "water" in this recipe - you'll want to make sure it's not too bitter. If it is, discard and use regular water.
Brown sugar can be swapped out with maple syrup, coconut palm sugar or your choice of sweetener.

Can you can this recipe?

I haven't tried canning this - so please, do you own research and follow the Ball preserving guidelines if you wish to try canning this chipotle chiles in adobo sauce.

Nutrition