Many people use Chipotle Peppers in Adobo sauce for a variety of recipes, especially during the winter months. But did you know that chipotles start from the same jalapenos that you find in your garden?  Chipotle peppers are smoked and dried jalapenos – more specifically red jalapenos.  As those green jalapenos ripen, they will turn a bright red color. This is the perfect time to pick them and fire up your smoker. (See: How to make Chipotle Peppers)

After a few hours, the red jalapenos are beginning to dry
Red jalapenos being dried and smoked to make chipotle peppers

Now that you have your own chipotle peppers, what do you do with them? The most popular use is to make and store them in adobo sauce. Then they can easily be added to soups and sauces to add that unique combination of smoky flavor with peppery heat to almost any dish.

This recipe will take you step by step on how to preserve your own chipotle peppers in this classic sauce — and yes, without all the salt, preservatives, and high fructose corn syrup that can be found in the grocery store varieties.  And of course, we all know that homemade tastes even better!

Wait — if you don’t have any red jalapenos this year don’t stop reading– just head to your local farmer’s market or buy Meco Chipotle Dried Chilies online. And if you haven’t ventured into using a smoker yet (and when you do, you will be so glad you did), you can also find dried chipotle peppers at farmer’s markets or specialty grocery stores.  You will never buy the canned variety again!

Chipotle Peppers in Adobe Sauce

Ingredients:

12 dehydrated chipotle peppers
Boiling water to cover chilies
1 cup of ketchup or tomato puree with 1 tsp. sweetner (honey, brown rice syrup, sugar, etc..)
½ cup water
1 medium white or yellow onion – thinly sliced
4 large garlic cloves – peeled and smashed
½ cup cider or white vinegar
½ tsp. salt
½ TBS black peppercorns
Extra water if necessary

Instructions:

Chipotle
Soak chipotle peppers in boiling water

1. Thoroughly wash the chipotle peppers, remove the stems and place them in a bowl. Cover them with boiling water and weigh them down with a small lid or plate. Let them soak for 20 minutes.

Chipotle
Chipotle peppers rehydrated and ready to be added to the other ingredients.

2. Remove 4 soaked chipotles, leaving the rest in the soaking liquid, and place them in a food processor or blender. Add the ketchup (or tomato puree with the sweetener) and half cup water. Blend until you have a uniform paste.

3. Add the blended chipotles and tomatoes into the pot with the remaining chipotles soaked in water.

4. Add the onions, garlic, salt, peppercorns and vinegar to the pan. Mix well.

Chipotle
Heat and simmer for an hour and 45 minutes until a thick consistency

5. Bring it to a boil, reduce the heat and allow chipotles to simmer for about 1 hour and 45 minutes. Check them at one hour. If the sauce has dried too much, add extra water as needed.

Chipotle
Chipotle Peppers in Adobo sauce ready to freeze.

6. Place the chipotles and adobo in sterilized freezer safe containers.  Hint – keep the containers small – most recipes only call for 2 peppers and a small amount of sauce.  You can also puree and freeze them in ice cube trays for future use.  Once you open your jar – be sure to use it within a month.

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Enjoy!

Mary and Jim




Chipotle Peppers In Adobo Sauce
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Ingredients
  1. 12 dehydrated chipotle peppers
  2. Boiling water to cover chilies
  3. 1 cup of ketchup or tomato puree with 1 tsp. sweetner (honey, brown rice syrup, sugar, etc..)
  4. ½ cup water
  5. 1 medium white or yellow onion – thinly sliced
  6. 4 large garlic cloves – peeled and smashed
  7. ½ cup cider or white vinegar
  8. ½ tsp. salt
  9. ½ TBS black peppercorns
  10. Extra water if necessary
Instructions
  1. Thoroughly wash the chipotle peppers, remove the stems and place them in a bowl. Cover them with boiling water and weigh them down with a small lid or plate. Let them soak for 20 minutes.
  2. Remove 4 soaked chipotles, leaving the rest in the soaking liquid, and place them in a food processor or blender. Add the ketchup (or tomato puree with the sweetener) and half cup water. Blend until you have a uniform paste.
  3. Add the blended chipotles and tomatoes into the pot with the remaining chipotles soaked in water.
  4. Add the onions, garlic, salt, peppercorns and vinegar to the pan. Mix well.
  5. Bring it to a boil, reduce the heat and allow chipotles to simmer for about 1 hour and 45 minutes. Check them at one hour. If the sauce has dried too much, add extra water as needed.
  6. Place the chipotles and adobo in sterilized freezer safe containers. Hint - keep the containers small - most recipes only call for 2 peppers and a small amount of sauce. You can also puree and freeze them in ice cube trays for future use. Once you open your jar - be sure to use it within a month.
Notes
  1. Recipe courtesy of Old World Garden Farms
Old World Garden Farms https://oldworldgardenfarms.com/

 

24 thoughts on “How To Make Your Own Chipotle Peppers in Adobo Sauce

  • September 13, 2016 at 7:21 am
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    Awesome recipe! Thank you for sharing!

  • April 18, 2016 at 6:37 pm
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    You mention a smoker in the introduction, but there are no instructions to use a smoker in the recipe. Is a smoker not required – can you do it with simple dried jalapenos?

      • April 18, 2016 at 10:16 pm
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        I see that, but the recipe says to use dehydrated chilies, not smoked chilies. Should it say to use smoked chilies?

        • April 18, 2016 at 10:44 pm
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          Tim, yes. Sorry about that. We should have said smoked in the article.

          • August 31, 2016 at 3:12 pm
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            If there is an error in the recipe, why hasn’t it been corrected? It has been four and a half months since you posted what it “should have said”….

          • August 31, 2016 at 3:32 pm
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            Wow – really sorry that we missed the correction, but we do this entire blog on our spare time, without a single subscription cost to anyone. We receive about 100 comments a day, and very difficult to answer everyone, or make a single correction that we might miss. Again, apologies on our behalf, it has been a bit of a busy time for us this year on the farm

  • December 15, 2015 at 8:15 pm
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    In number 3 you say add blended chipotles and tomatoes. What do you mean by tomatoes? Were they listed in the ingredients? I really want to make this recipe so I just want to be sure 🙂 Thank you!

    • December 17, 2015 at 3:33 pm
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      Hi Sara We use tomato puree but it is listed as an alternative to the ketchup in the ingredient list. Hope this helps!

  • November 7, 2015 at 6:19 am
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    Wonderful! Great recipe. Thank you.

  • November 2, 2015 at 4:41 pm
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    This is a GREAT recipe! I’m on my second harvest and about to make it again. Everyone I shared it with has absolutely loved it! Thanks!

    • November 8, 2015 at 8:17 pm
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      Thanks so much Rob and so glad you and everyone you have shared with loves it!

  • October 11, 2015 at 3:37 pm
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    Hi. I am making the chipotle in adobo now and I am not sure if the liquid that was used to soak the jalapeños should go into the pot to cook. Can you help?

    • October 11, 2015 at 3:41 pm
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      Yes use the liquid that was used to soak the jalapeños also. Good luck!

  • August 9, 2015 at 9:17 pm
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    When smoking what type of smoker do you use. I smoke meat often using wood. Is this too hot?

  • July 23, 2015 at 5:28 am
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    Have you tried this with green jalapenos? Not sure if I can find red ones. I live in Alaska & finding some stuff is challenging

  • April 14, 2015 at 5:35 am
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    Hi, do I need to put pepper in oven 1st & than soaked in water for 20 min?

  • October 3, 2014 at 2:54 pm
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    Hmmm… do you think I could can this in small jelly jars using a pressure cooker? I figure that since it is a pepper, after all, I could process it for the same amount of time as I would for a regular pepper, but wouldn’t have to worry about the high heat breaking it down, because it’s broken down already! What do you think? I am thinking of using this recipe to make black bean and corn tamales – YUM!

  • June 29, 2014 at 12:09 am
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    Came home tonight to make barbacoa and discovered no chiles in adobo sauce. You came to the rescue! Thank you very much.

  • April 30, 2014 at 5:56 am
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    Hello,
    I’m making chipotle in Adobe sauce right now from your recipe….thanks for sharing with us…

  • December 17, 2013 at 6:36 pm
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    I can these as they are similar to canned tomato sauce in acidity. The timing also depends on your container size as well as the density – as this is thick, err onthe side of lots of time in the water bath.

    Making a huge batch right now as christmas presents- so glad to see someone else smokes their own jalapenos too!

    cheers

  • November 2, 2013 at 7:57 pm
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    I’m curious about the canning as well. I froze a batch last week but canning would be really ideal. I’ve seen other recipes that say if you water boil for 30 minutes, it should be fine. Anyone know?

  • September 13, 2013 at 8:00 pm
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    I think I would add a little olive oil and freeze it in ice cube trays. I love the taste, but can’t take the heat much so I would never get a jar of it eaten in a month!! But it sounds delish!

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