7 Reviews of Chipotles En Adobo/ Chipotles Chili in Adobo Sauce

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: 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: 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!

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: 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.

From: Pokey in San Antonio, TX

On Jun 6, 2006

I made up a batch of this a while back, but just last night got to use it an a chicken adobo recipe--it was great. Thanks for posting.

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