Chipotles En Adobo Chipotles Chili in Adobo Sauce
Smoky, spicy, and irresistibly tangy, this homemade Chipotles En Adobo Chipotles Chili in Adobo Sauce recipe is a game-changer for spice lovers and anyone seeking authentic Mexican flavors. Featuring dried chipotle chilies rehydrated to perfection, fire-roasted tomatoes, and a fragrant blend of cumin, oregano, and garlic, this recipe delivers a bold, robust sauce with just the right balance of heat and sweetness, thanks to apple cider vinegar and light brown sugar. Ideal as a marinade, condiment, or flavor enhancer for soups and stews, this versatile pantry staple is easy to make, stores beautifully, and infuses your dishes with the unmistakable depth of smoky, slow-cooked goodness. Make a batch today and elevate your culinary repertoire! Keywords: chipotles in adobo sauce, homemade adobo sauce recipe, Mexican cooking, chipotle chili recipe.
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Recipe Information
Ingredients
- 12 pieces Dried chipotle chilies
- 2 large (about 1 lb total) Tomatoes
- 1 small (chopped) Onion
- 3 cloves (minced) Garlic cloves
- 0.25 cup Apple cider vinegar
- 2 tablespoons Light brown sugar
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon (or to taste) Salt
- 2 tablespoons Vegetable oil
- 1.5 cups Water
Instructions
Begin by rehydrating the dried chipotle chilies. Place them in a bowl, cover with hot water, and let them soak for 20 minutes until softened. Remove stems and seeds if you prefer less heat.
Meanwhile, roast the tomatoes. Place them on a hot, dry skillet or grill pan, turning occasionally, until the skin is charred and blistered. Once charred, let them cool slightly, then peel off the skins and set aside.
Heat vegetable oil in a medium saucepan over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
Stir in minced garlic, ground cumin, and dried oregano. Cook for 1 minute to release the aromatics.
Add the roasted tomatoes to the pan and break them up using a wooden spoon or potato masher. Cook for 5 minutes to deepen the flavor.
Transfer the cooked tomato mixture to a blender. Add the soaked chipotle chilies, apple cider vinegar, light brown sugar, and 1/2 cup of water. Blend until smooth.
Return the blended adobo sauce to the saucepan. Stir in the remaining water (1 cup), and season with salt to taste.
Simmer the mixture over low heat for 20-25 minutes, stirring occasionally, until the sauce has thickened slightly.
Allow the Chipotles En Adobo to cool before storing. Transfer to an airtight container or jar and refrigerate for up to 3 weeks or freeze for longer storage.
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2534 mg | 110% | |
| Total Carbohydrate | 136.9 g | 50% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 62.8 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4734 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
