Making your own condiments is simple and fun! It’s also better for you, too, since so many products contain added sugars, too much salt and unnecessary additives, colorings and other ingredients we may not want to put in out bodies.
This recipe for how to Make Your Own Homemade Chipotles in Adobo is so simple, with basic ingredients, you’ll make it over and over again! Keep plenty of chipotles in adobo on hand for spicing up your favorite dishes, adding some zip to mayo or using in marinades for grilled meats.
Make Your Own Homemade Chipotles in Adobo
- 12 chipotle peppers (smoked, dried jalapenos)
- ½ large onion, chopped, about 1 cup
- 10 whole garlic cloves
- ¼ cup apple cider vinegar
- 1 (15-ounce) can organic tomato sauce
- 1 (4-ounce) canned mild green chiles (either chopped or whole will work)
- 2 teaspoons ground cumin (toasting whole seeds and grinding them in a spice grinder will provide best flavor)
- 30 ounces water (that’s 2 tomato sauce cans full), plus extra for soaking the chipotle peppers
- Place chipotle peppers in a glass bowl.
- Pour boiling water over to cover peppers.
- Soak peppers 30 minutes to soften.
- Drain; discard soaking water.
- After soaking, pull off pepper stems and tear them with your fingers or use kitchen shears to open the peppers to remove the seeds.
- You may use a small spoon to scoop out the seeds, or hold each pepper under gently running water over a colander in the sink and rinse the seeds away. Discard the seeds. (I prefer the “hold under running water method”, which I show you in the how-to video.)
- In a large saucepan over medium-high heat, add all ingredients, including the prepared chipotle peppers.
- Bring the mixture to a boil, cover, reduce heat to low, and simmer for 1 hour.
- Allow the mixture to cool to room temperature.
- Blend with an immersion blender or in batches in your food processor or blender until the mixture is smooth.
- You may want to wear gloves to remove stems and seeds from peppers, especially if you are very sensitive to capsaicin, the chemical in peppers that gives them their heat and pungency. Capsaicin can burn skin, eyes, etc.
- Be sure you’re in a well-ventilated work space.
- Be extra-extra careful when preparing this recipe every step of the way.
- Store in glass jars with tight-fitting lids in refrigerator.
- Use Chipotles in Adobo anywhere you like: In Mexican dishes, to add a little sass to your salsa, or to spice up barbeque (or other) sauce.
- Also see my Homemade Ketchup recipe.
- See me make Chipotles in Adobo…
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