Chipotles in Adobo Sauce Tex Mex
Smoky, tangy, and irresistibly versatile, this homemade Chipotles in Adobo Sauce Tex-Mex recipe is a staple for adding bold flavor to your favorite dishes! Featuring earthy dried chipotle peppers rehydrated to perfection and simmered with zesty apple cider vinegar, rich tomato paste, sweet brown sugar, and a medley of spices like ground cumin and oregano, this sauce strikes the perfect balance of heat and depth. Crafted in just under an hour, it’s a must-have condiment for tacos, burritos, marinades, or even soups. Plus, it’s easy to store in the fridge or freezer, so you’ll always have this flavorful Tex-Mex essential ready to elevate any meal.
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Recipe Information
Ingredients
- 10 pieces Dried chipotle peppers
- 2 cups Boiling water
- 3 tablespoons Tomato paste
- 2 tablespoons Olive oil
- 0.5 pieces White onion, finely chopped
- 4 cloves Garlic cloves, minced
- 0.25 cup Apple cider vinegar
- 1 tablespoon Brown sugar
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Water or broth
Instructions
Start by preparing the chipotle peppers. Rinse the dried chipotle peppers under cold water to remove any dust or residue.
Place the rinsed peppers in a heatproof bowl and cover them with 2 cups of boiling water. Let them soak for 20-30 minutes until they rehydrate and become pliable.
Once rehydrated, remove the stems from the peppers and optionally scrape out the seeds if you prefer a milder sauce. Reserve the soaking liquid for later use.
In a medium saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook for 5-7 minutes, until softened and translucent.
Add the minced garlic to the saucepan and sauté for 1-2 minutes, until fragrant.
Stir in the tomato paste, apple cider vinegar, and brown sugar. Mix well to create a thick base for the sauce.
Add the rehydrated chipotle peppers, ground cumin, dried oregano, salt, and black pepper to the saucepan. Stir to coat the peppers in the sauce mixture.
Pour in 1 cup of water or broth and 1/2 cup of the reserved soaking liquid from the peppers. Stir the mixture until well combined.
Reduce the heat to low, cover the saucepan, and let the sauce simmer for 30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
After 30 minutes, use a spoon to mash the peppers slightly, creating a thick and textured sauce. If you want a smoother consistency, you can also blend the mixture using an immersion blender.
Taste the sauce and adjust the seasonings as needed. You may add more salt, vinegar, or soaking liquid depending on your preference.
Let the chipotles in adobo sauce cool completely before transferring to an airtight container. Store in the refrigerator for up to 2 weeks or freeze in portions for longer storage.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 49.4 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1651 mg | 35% | |
*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.
