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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (48g) Recipe makes 20 servings |
||
| Calories 8 | ||
| Calories from Fat 0 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 74mg | 3% | |
| Potassium 30mg | 0% | |
| Total Carbohydrate 2.0g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 1.4g | ||
| Protein 0.2g | 0% | |
Chipotles En Adobo/ Chipotles Chili in Adobo Sauce
By: ~Rita~
Apr 28, 2006
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.
SERVES 20 , 8 ounces
Ingredients
- 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 dark brown sugar
- 3 cups water
Directions
1
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.2
Alternate Method:.3
Place ingredients in a dutch oven and bake at 325 degrees for 1 1/2 hours till peppers are tender,and sauce is thick.
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Featured Reviews for This Recipe
From: Red Hot Chili Peppers
On Mar 30, 2008
Great tasting condiment for burgers and dogs......I adde 1 tsp of cilantro..... I got nothing but compliments on a palte pleasing sauce!!!!!!!!!!! Thanks for a recipe that will be used year round.
From: French Tart
On Jun 22, 2007
Rita very kindly sent me some chipotle chilis; home-smoked over applewood and lavender stalks - just divine! I halved this recipe and used 4 of the chipotle peppers that she sent me - and it was so easy, plus the SMELL was tantalising! I made this up to use in her chipotle compound butter. I need to grow jalapeno peppers now - as these were addictive! Thanks on many counts Rita - for the gift of the chilis and the recipes!
FT
From: Chef Donna G.
On Jul 3, 2008
This is a great recipe. I had to extend the simmering time to 2 hours because it was just too thin for personal taste (I like to put it on tacos so it needs to be thicker). This definitely tastes much better than the canned chipotles en adobo. They're drowning in vinegar for the most part. I'd rather taste the smoky chipotle, as you do in this recipe.
From: 2Bleu (Bird&Buddha)
On Apr 24, 2008
We used dried chili peppers because we have a huge bag of them we got from the farmer's market. We stemmed and seeded about 20 of them for this recipe. We had to take a photo of it on our stovetop because of the wonderful color and the alluring aroma! (ok, you can't smell it but it smells great)! We used it to make Caramelized Adobo Onions which we put on chopped sirloin steaks. For those that like heat, this is a wonderful sauce!
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