Homemade Chipotle Peppers in Adobo sauce

In most of my Mexican dishes or any Mexican recipes , if you add this sauce , it will jazz up your dish. But some parts of the world its not easy to find all the necessary ingredients and even when its available some don't have access or don't know how to use it. so here is the answer to all of your questions, Make this sauce at home and freeze it up in small batches so you don't mess up with your hard work. You can keep the peppers whole once its done, or just make fine puree of everything and store it. This time I kept it whole and whenever I need it , I take as per my need and chop it and use it.

Chipotle pepper is nothing but dried and smoked jalapenos. So if you have dried jalapenos, you half work is done and Don't worry if you don't find red jalapenos, use dried guajillo chillies.

On another note, I am going on small vacation with my family so won't be posting for a week. I love blogging but my family is first as its with you all too and next week is very important for us, its our princess birthday so once we will back from vacation, I have one amazing guest post ready so till have go thru my old posts and keep on visiting me.

Ingredients:

8-10 Chipotle peppers, removed stems
1 cup tomato puree with 1 tsp. of honey or sugar
1/2 cup water
1 medium white onion finely chopped
4 large garlic cloves - smashed
1/2 cup white vinegar
1/2 tsp. salt
1/2 tbs. black peppercorns
Water if needed

Method:


Wash the peppers , removed its stems and put them in hot water for 20 minutes. If it comes up and don't stay in water, put a bowl or heavy stuff so it stays in water.

Remove 4 soaked peppers  and put them in blender. Add tomato puree with sweetener and half cup water. Blend till you got nice paste.

Dont touch rest of the peppers, leave them in hot water only while you are making paste.

Now add that paste with remaining soaked peppers in a pan.

Add onion, garlic, salt, peppercorn and vinegar in the pan and mix it.
Bring it to boil and then reduced the flame and let it simmer for 1 hour and 40 minutes. Check it every 30 minutes, if you need more water  , add it so it still can cook and don't dry up.

Once the sauce is thicker and pepper also soften up, take off from the flame and let it cool. and store it for later use in sterilize bottles.

Your Chipotle in adobo sauce is ready to use, now you don't have any excuse not to make Mexican dishes. 

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