Chipotles in Adobo Sauce
Make Chipotles in Adobo Sauce in your kitchen. You can do it using either store-bought or homemade Chipotle Peppers. Makes about 2 1/2 cups.
Servings: servings
Ingredients
- 18-20 dried Chipotle Peppers (stems removed)
- 1 cup tomato puree or chopped canned tomatoes
- 1 teaspoon honey
- 3 tablespoons olive oil
- 1 yellow onion (chopped)
- 3 garlic cloves (minced or pressed through garlic press)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon cumin powder
- ¼ cup cider vinegar
Instructions
- Place chipotle peppers in a bowl and cover the peppers with boiling water. Place a pot lid or plate on the surface to keep the peppers submerged. Leave them soak for 20 minutes. Drain the peppers, reserving 1 cup of the soaking liquid.
- Combine 4-5 chipotles, 1 cup soaking liquid, tomato puree and honey in a blender or food processor. Process until smooth. Set Aside.
- Heat olive oil in a saute pan over medium heat. Saute the onions, garlic, salt, pepper and spices until the onions are soft, about 5 minutes. Add the tomato puree and the remaining whole chipotle peppers to the pan.
- Add the vinegar and cook for another 5-10 minutes until the sauce has the consistency of a thick tomato sauce. If the sauce is too thick add a little more water, if the sauce is too thin cook a little longer.
- Chipotles in Adobo will keep for several weeks in the refrigerator and the flavors will continue to develop or they can be frozen for long term storage.
Nutrition
Serving: 1serving | Calories: 120kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 346mg | Potassium: 123mg | Fiber: 5g | Sugar: 9g | Vitamin A: 68IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg