Roasted Garlic and Chipotle Sauce

Roasted Garlic and Chipotle Sauce
Roasted Garlic and Chipotle Sauce

If you love Chipotles in Adobo Sauce then you're going to love this smoky, spicy chipotle sauce with a heaping hunk of garlic. I regularly make several batches of this and keep it in the fridge to use on tacos, eggs, beans, chicken or beef (it's a bit strong for fish). You can add a little to mayo for an added kick on sandwiches or burgers.

If you're like us you're sure to find numerous uses for it so be creative - it's that good! Check out this recipe for Black Beans and Chorizo. I use canola oil instead of olive oil for this recipe only because I've found this to be more of a neutral oil. You could certainly use olive oil if you prefer.

This chipotle sauce recipe makes about 1 cup of sauce and a serving is 1 Tablespoon.

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Prep Time: 15 min.
Cooking Time: 60 min.
Category: Sauces
Cuisine: Mexican
  1. In a small bowl, cover the Dried Chipotles completely with hot water. Let them sit for about 15 minutes until they soften.
  2. Preheat oven to 300 degrees.
  3. Slice about 1/2 inch off the tops of the garlic cloves. You should cut across the tops of the cloves - leaving them partially exposed.
  4. Wrap the garlic in foil drizzle with about 2 Tablespoons of the oil and place the foil packets in the oven until garlic is soft and slightly brown. About 30-45 minutes.
  5. While the garlic cools, seed and chop the Chipotle Peppers.
  6. Squeeze the garlic cloves out of the skin and add along with any oil from the foil packets and the remaining oil in the food processor or blender. Pulse a few times to break up garlic.
  7. Add the chopped Chipotles, Dried Cilantro, Salt, Dried Cumin, Dried Coriander and puree until smooth.
  8. If the sauce is a little thick you can add a Tablespoon of oil or lime juice to give it a sauce consistency.
  9. Serve or store in the refrigerator for about 1 week - if it lasts that long.