CHILE IN ADOBO SAUCE RECIPES

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CHIPOTLES EN ADOBO/ CHIPOTLES CHILI IN ADOBO SAUCE RECIPE ...



Chipotles En Adobo/ Chipotles Chili in Adobo Sauce Recipe ... image

Smokey chipotle chiles in a rich tomato sauce spiced with vinegar,garlic and onion and lightly sweetened with dark brown sugar. Refrigerator in an airtight container. To make a spicy sauce blend cooked, seeded chipotle in a blender till smooth. You can add back some seeds for heat and texture.

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 8 ounces, 20 serving(s)

Number Of Ingredients 9

8 -10 medium dried chipotle chiles, stemmed and slit lengthwise
1/2 cup onion, cut into 1/2-inch slices
5 tablespoons cider vinegar
4 garlic cloves, sliced
1/3 cup ketchup
1/4 teaspoon salt
1 teaspoon cumin (optional)
1 teaspoon dark brown sugar
3 cups water

Steps:

  • Place all ingredients in a heavy bottom pan, cover, and cook over very low heat for 1 to 1-1/2 hours, until the chiles are very soft and the liquid has reduced down to 1 cup.
  • Alternate Method:.
  • Place ingredients in a dutch oven and bake at 325 degrees for 1 1/2 hours till peppers are tender,and sauce is thick.
  • You can also can this into a half pint jar and water bath it for 12 minutes at sea level. (See canning chart for your altitude).

Nutrition Facts : Calories 8.7, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 75.3, CarbohydrateContent 2, FiberContent 0.1, SugarContent 1.4, ProteinContent 0.2

HOMEMADE CHIPOTLES IN ADOBO | MEXICAN PLEASE



Homemade Chipotles in Adobo | Mexican Please image

Here's an easy recipe to make some chipotles in adobo at home -- super easy and they are loaded with flavor!

Provided by Mexican Please

Total Time 60 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 8

Number Of Ingredients 12

18-20 dried Chipotle Morita chiles
1/2 onion
2 garlic cloves
1 Roma tomato
1/2 teaspoon brown sugar
1/2 teaspoon Mexican oregano
1/4 teaspoon cumin
3 tablespoons apple cider vinegar
3/4 cup water (or soaking liquid)
1 teaspoon salt
freshly cracked black pepper
olive oil

Steps:

  • Wipe off any dusty crevasses on the Moritas using a wet towel.  Roast the Moritas in a 400F oven for 1-2 minutes.  Add the Moritas to a mixing bowl and cover them with the hottest tap water you've got.  Let the chiles reconstitute for 20-30 minutes.
  • Note:  when the chiles are done reconstituting take a taste of the soaking liquid.  If you like the flavor of it you can use it for the adobo sauce.  If you don't like it or if it tastes bitter to you then you can use water for the adobo sauce. 
  • Roast the Roma tomato in the oven (400F) for 20-30 minutes or until you need it. 
  • Once the chiles have reconstituted, we'll use 6-7 of them for the adobo sauce.  De-stem and de-seed the chiles and add them to a blender of food processor along with the roasted tomato, the 1/2 onion (set aside a small chunk of it), 1 peeled garlic clove, 1/2 teaspoon brown sugar, and 1/2 cup water (or soaking liquid).   Combine well.
  • Finely dice the leftover chunk of onion and saute it in some oil over medium heat until it softens.  Then add:  1 minced garlic clove, 1/2 teaspoon Mexican oregano, 1/4 teaspoon cumin, 1 teaspoon salt, and some freshly cracked black pepper. 
  • Saute briefly and then add the chipotle puree from the blender, 3 tablespoons apple cider vinegar, 1/4 cup water (or soaking liquid), and the remaining drained chiles.  Combine well and simmer for 10-15 minutes or until it has reduced down to your preferred consistency. 
  • Take a final taste for seasoning, adding more salt, sugar, or spices if you want. 
  • Store in a pint-sized Mason jar in the fridge where the chipotles will keep for weeks if not longer. 

Nutrition Facts : Calories 59 kcal, CarbohydrateContent 12 g, ProteinContent 1 g, SodiumContent 305 mg, FiberContent 4 g, SugarContent 7 g, ServingSize 1 serving

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