Friday, July 25, 2014

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.


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


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. 

Hearth & Soul HopLink up your recipe of the week
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  1. Advance happy birthday to the princess and spicy treat..

  2. Thanks for sharing this recipe, nice one..

  3. perfect dip fr bangalore weather

    1. Its a spice not a dip , you can add this in salsa to jazz it up

  4. Looks nice.. will try out with some other peppers as we don't get these here.

    1. sure otherwise you can try with kashmiri chilies also.

  5. I too love the smokiness of chipotle pepper.Awesome sauce.
    Have a nice time Linsy.

  6. looks nice .. totally new to me.. Is this same as dry chillies or something else?

    1. If you have kashmiri dry peppers , try it with that.

  7. Interesting for the sweet spicy hits. Not sure if I can find the chillies over here. Let me check out the bigger supermarkets.

  8. Great dip for tortilla

  9. Nice spicy preparation. Thanks for linking it to ONLY gluten free.

  10. Yummy sauce !Enjoy your vacation !

  11. Enjoy your vacation Linsy. Love smoky Chipotle

  12. wow..flavorful one at home..looks fiery :)

  13. Delicious fiery treat, thanks for sharing with Hearth and Soul blog hop.

  14. Love chipotle! Looks yum. Thanks for linking up to #recipeoftheweek - sorry I'm a bit late over! Have Pinned this post and scheduled in a tweet. New linky just went live for this week :) x


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