Recipe

Chipotles in Adobo Sauce

105 min • 8 to 10 servings •

John S

Rich mole sauce with dried chili peppers served in a white bowl, accompanied by garlic, onion, and olive oil on a wooden cutting board.

These peppers have a distinctive warm heat and delicious smoky flavor. Although you can buy canned chipotles in adobo, there is nothing like this sauce made fresh. Use in chilis, pastas, or anything you want a little heat and some smokey flavor.

Ready

16-20 medium-sized dried chipotle chiles, stemmed and slit lengthwise

1 jalapeno, seeded and diced (optional for added heat)

⅓ cup corn or vegetable oil

1 medium onion, peeled and diced

6 garlic cloves

2 Tbsp tomato paste

¾ cup orange juice

¼ cup lemon juice

¼ cup cider vinegar

2 cups chicken or vegetable broth

2 cups water

1 tsp cumin

½ tsp cinnamon

1 Tbsp oregano

¼ tsp salt

1 tsp fresh ground black pepper

Set

Medium sauce pan

Glass jar with tight fitting lid

Go!

In a large saucepan, sauté the garlic and onions in oil.

Add chiles and tomato paste.

Cook for about a minute.

Add juices, broth, water, vinegar, and spices.

Stir to combine.

Cover and cook over very low heat for 1 to 1 ½ hours, until the chilies are very soft and the liquid has been reduced.

Cool and place in glass jar with tight lid.

This will keep in the refrigerator for several weeks.

Cinco de Mayo Mexican Tex Mex

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