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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%
detailed view... how is this calculated?

Chipotles En Adobo/ Chipotles Chili in Adobo Sauce

Recipe #166242 | 1¾ hours | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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: Chef Thurlow

On Nov 4, 2009

Wow....This recipe is phenomenal!! One of my personal favorites. I recently returned from a visit to palm Springs, and brought back some dried Chipotles and other peppers, so it was perfect timing. It's an amazing sauce. After it cools, I puree the chipotles and all in the sauce and use it in my favourite mexican dishes, fantastic in my Chili!! Thanks

1 person found this review helpful

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From: Buster's friend

On Oct 5, 2009

OK - had 25 jalapenos smoked using Chipotles (Smoked Jalapenos). Used this recipe & used an additional 1/2 - 2/3 cup leftover tomato sauce I incorporated after tasting & getting a little overpowered by the sweetness of the sauce. The tomato sauce evened it out &, my oh my, is this ever delicious! Plan to freeze about 1/2 & keep the rest in the coldest part of the fridge for easy dolloping. Good stuff Rita! Thanks for posting - going into our keeper file.

1 person found this review helpful

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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.

3 people found this review helpful

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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!

2 people found this review helpful

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