Chipotle Adobo Sauce
When a recipe calls for adobo sauce or chipotles in adobo, this is a DIY that is easy and fresh. It will allow you to use as much or as little sauce as you would like, and it's got a long lifespan so you can safely keep it for a while. We made a sauce by blending all of the chiles. If you want whole or chunked chiles in your adobo sauce, just blend half of the chiles when you reach step 2, and add the remaining chiles in step 5.
This is a handy sauce to make that will add smoky, chipotle chile flair to a wide range of dishes. It can be used as a base for a Mexican pizza or tossed into the filling for stuffed peppers. You can even take a spoonful of this to jazz up a bloody Mary. It can be stored for up to one month in the refrigerator, and freezes well for future use.
12 Dried Chipotle Morita Chiles
Boiling water
1 medium white or yellow onion, thinly sliced
4 large garlic cloves, peeled and smashed
1 Tablespoon Adobo Seasoning
½ cup cider or white vinegar
Extra water if necessary
- Thoroughly wash the chipotle peppers and cover them with boiling water and weigh them down with a small lid or plate. Let them soak for 20 minutes. Remove stems.
- Remove the soaked chipotles, save the soaking liquid, and place them in a food processor or blender.
- Add about 1/2 cup soaking liquid or water. Blend until you have a uniform paste.
- In a large sauce pan, add the blended chipotles, onions, garlic, Adobo Seasoning and vinegar to the pan. Mix well. Add some more of the soaking liquid or water if the sauce seems too thick.
- Bring to a boil, reduce the heat and allow the sauce to simmer for about 45 minutes. Add extra water as needed.
- Consistency should be paste like, not too thin.
- Cool sauce completely and store in refrigerator for up to a month. You can also freeze them in ice cube trays for future use.
