CHIPOTLE ADOBO SAUCE RECIPE RECIPES
CHIPOTLE ADOBO SAUCE RECIPE | CHEFDEHOME.COM
Chipotle Adobo Sauce, dried chipotle peppers cooked with aromatics, vinegar, and spices to make a thick, lush, smokey sauce which is used many ways in cooking. For it's versatility, I call it the Mexican Ketchup. Use it in BBQ, roasted chicken, slather on burgers, make taco sauce, pasta sauce or a spicy salad dressing. Gluten free, and vegan (when using vegan ketchup).. This is a magic sauce which everyone should make at home at-least once.
Today's post will give you option to make Chipotle Adobo Sauce at home with easy pantry ingredients and a super simple 2-step recipe. (check complete list of recipes to cook with Adobo Sauce at end of post)
Chipotle Peppers and Adobo Sauce
If you are new to Chipotle Peppers or Chipotle Adobo Sauce, let me first introduce you to this flavor-ful ingredient.
Chipotle Peppers are ripe dried jalapeno peppers. The fully ripened Jalapenos are smoked and dried which is known as chipotle peppers. (peppers are deep dark red due to smoke). Smoky flavor is signature of Chipotle Peppers. Ground or cooked into a sauce, if you know chipotle, you can find it's fruity smokey flavor in any chipotle dish.
Chipotle in Adobo Sauce is dried jalapenos, chipotle peppers simmered with aromatics, herbs, and seasonings to make Adobo sauce. Adobo is one of The most famous way of preserving smoked dried jalapenos.
Does this look delicious or what?
Homemade Adobo Sauce
All these year, I used canned Chipotle Adobo Sauce and I love it. (not kidding) I was happy with store bought version homemade sauce recipe was on my to-try list since long. Sometime ago, I started buying dried chipotle peppers instead of canned adobo sauce. I came across a store which sold dried chipotle by pound and once I bought a bag... (glad I did) I dreamed adobo sauce until I made a few times.
My family loves the homemade version so much that dishes like Chipotle Shrimp is on our dinner menu almost every week.
Honeslty, there were three reasons to make chipotle sauce at home:
1) Passion to make homemade sauce. My Chipotle Recipe collection speak for itself. I can never have enough of it. In my books, if you like an ingredient this much you should know about it more, what is it, how to prepare from scratch at home.
2) CDH Reader's Request: Few of CDH readers asked for a homemade adobo sauce. With this recipe, I'm keeping the promise.
3) Convenience and Good Quality: Make as-much as you like with quality ingredients. That's the point behind starting the CDH blog. Homemade is better in so many ways. Now, sometimes I double the recipe and refrigerate. It keeps well for 2-3 weeks. Sometimes, I even half the recipe if I need just for 1-2 dishes. Dried chipotle peppers keep forever. These day, I never have to make a run to store when planning a chipotle recipe. I just grab few peppers and make my own sauce when I want and how much I want.
Easy! Isn't it?
Chipotle Adobo Sauce recipe is so easy, once you try.. You will wonder why you never made at home. Buy a pack of dried chipotle pepper, rest ingredients for chipotle adobo sauce will be in your pantry (100% guranteed). Ketchup, vinegar, some spices, garlic and onion. Once you make auce at home, I also gurantee you would want homemade-only. Honestly, it is a great condiment and fairly easy to prepare to not try once.
How to use Adobo Sauce:
Once, the mile stone of making homemade adobo sauce is done. There are SO many ways to use it. Honestly, CDH is the blog to look for Adobo Sauce Recipes. 0+ recipes to offer (all featuring amazing Chipotle Adobo Sauce) and growing.
I'm sharing few of my top recipes here. For a complete list follow link - Chipotle Recipes.
1) Chipotle Braised Tofu
2) Chipotle Margarita
3) Chipotle Barbacoa
4) Chipotle Cream Sauce Pasta
5) Chipotle Chicken Tikka Masala
6) Chipotle Burrito Sauce
Wish you all a great weekend. I'm on a pretty long weekend this week which started Wednesday -O:). (more on this later.)
-Savita
Provided by Savita
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 1 Cup Sauce
Number Of Ingredients 9
Steps:
- In a wide deep sauce pan (that can hold 5 cup liquid) add de-stemmed chipotle dried pepper followed by all ingredients listed in the ingredient list - vinegar, oregano, garlic, onion, salt, *ketchup, bay leaf and other **spices (optional, **read notes). Mix with 3 cups of water.
- Place on stove and bring to boil. Reduce heat of to medium low and simmer for 1 hour or until the liquid has reduced to about 1 cup or 1 cup and 1/4.
- Chipotle will be very soft by this time. Transfer the contents to seal-able jar. Pick and discard any whole spices - bay leaf etc. Let it come to room temperature, then refrigerate. Taste best when used after a day. It gets better with time. Stays god in refrigerator for a 3-4 weeks.
Nutrition Facts : Calories 50 calories
HOMEMADE CHIPOTLES IN ADOBO | MEXICAN PLEASE
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
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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- Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
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- Cook pasta in a large pot of boiling salted water according to package instructions until al dente. (I like it JUST cooked through, usually on the shorter time listed on the package. Bite into it; if the center is still uncooked, leave it in 2 more minutes.) Drain, reserving 2 cups pasta water. Meanwhile, heat oil and butter in a heavy and very large saucepan over medium-high heat. Add onion and garlic and cook 5 minutes. Add carrot and celery and cook 2 minutes more. Add tomatoes and bay leaves and cook over medium heat, stirring occasionally, until vegetables are tender, about 15 minutes. Transfer mixture to a blender and add chipotles, adobo, and cream. Add 1 cup reserved pasta water. (Reserve remaining pasta water in case you want to loosen pasta dish before serving.) Blend until smooth. Season to taste with salt and pepper. Strain sauce back into large saucepan. Bring to a boil over high heat. Reduce heat and simmer until thickened, about 15 minutes. Meanwhile, make croutons: Heat broiler. On a large rimmed baking sheet toss bageutte pieces with olive oil and season with salt and pepper. Top with Parmesan. Broil until deeply golden, 2 to 3 minutes. Top with cilantro. Add cooked pasta to sauce and, using tongs, toss to coat. Top spaghetti with croutons and more Parmesan before serving.
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