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Chipotles in Adobo
These chiptoles in adobo came out fantastically. Great smoky flavor and a bit of heat. They do take a bit of time to prepare, but they are oh so worth the trouble.
Course Sauce
Cuisine American
Keyword chipotle, sauce
Prep Time 10 minutes minutes
Cook Time 2 days days 8 hours hours
Total Time 2 days days 8 hours hours 10 minutes minutes
Servings 12 chipotles
Calories 22 kcal
Author Mike
Fire up a smoker for smoking at 250 F. Use a strong wood such as hickory.
Add the jalapenos to the smoker and smoke until browned and shriveled, at least 4 hours.
Remove and let cool slightly then transfer to a dehydrator and dry at 135 F for 24-48 hours or until completely dried.
Remove the stems (and seeds, if desired) and transfer to a large bowl.
Cover with hot water. Cover with a plate to weigh the peppers down into the water and let soak for 20 minutes.
Remove 4 of the peppers and transfer to a blender.
Add the tomato puree and honey and 1/2 cup of the soaking water.
Blend until you have a paste.
Take the remaining peppers and the soaking liquid and transfer to a pot. Add in the paste.
Add the onion, garlic, vinegar, salt and peppercorns.
Bring to a boil then reduce to a simmer and simmer for 1-2 hours until thick. If the sauce gets too thick add a bit of water.
Store in the freezer or use within a month.
Calories: 22 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 105 mg | Potassium: 161 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 265 IU | Vitamin C: 20 mg | Calcium: 12 mg | Iron: 1 mg