Print Recipe

Chipotles in Adobo

Prep Time10 mins
Cook Time2 d 8 hrs
Total Time2 d 8 hrs 10 mins
Servings: 54 hours
Author: Mike

Ingredients

  • 12 jalapenos
  • Boiling water
  • 1 cup tomato puree
  • 1 teaspoon honey
  • 1/2 cup water
  • 1 medium onion sliced thin
  • 4 large garlic cloves chopped
  • 1/2 cup apple cider vinegar
  • 1/2 teaspoon Kosher salt
  • 1/2 tablespoon black peppercorns

Instructions

  • 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.