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Chipotle Adobo Sauce

Making your own Chipotle Adobo sauce is easy and a lot tastier than the one from the supermarket. It is the base for many Mexican dishes and with this recipe you will make a big pot of your homemade Adobo sauce.

VeganVegetarian
Side dish
North AmericanSauces & dips
40 minutes

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Chipotle Adobo Sauce_Westland peppers
Chipotle Adobo Sauce

Making your own Chipotle Adobo sauce is easy and a lot tastier than the one from the supermarket. It is the base for many Mexican dishes and with this recipe you will make a big pot of your homemade Adobo sauce.

VeganVegetarian
Side dish
North AmericanSauces & dips
40 minutes

Share:

Chipotle Adobo Sauce_Westland peppers

Here's how to make it

1
Cut the dried chilies in half and remove the seeds. Toast the Moritas for 1-2 minutes in a dry skillet. Place the Moritas in a mixing bowl and cover with boiling water. Soak the chilies for 20-30 minutes. Meanwhile, also roast the cherry tomatoes for 20 minutes in the oven at 220 degrees.

2
When the chilies are soaked, taste the soaking liquid. If you like flavor, you can use it for the adobo sauce. If you don't like it or it tastes bitter, you can use tap water for the adobo sauce.

3
Put the chilies in a blender or food processor along with the roasted tomatoes, 1 onion, 4 peeled cloves of garlic, 1 teaspoon dark caster sugar, 100ml water (or soaking liquid) and all remaining spices. Mix everything together well.

4
Fry the Chipotle puree in some oil for 2 minutes over medium heat. Then add 3 tablespoons of apple cider vinegar and 50ml of water (or soaking liquid). Mix everything well and simmer for 10-15 minutes, or until reduced to the desired thickness. Taste for seasoning and add more salt, sugar or spices if necessary.

5
Put the sauce in a clean jar, twist the lid on. Place the jar upside down so that it vacuums and is perfectly sealed. Let the sauce cool and store in the refrigerator.

Shelf life

Store the sauce in the refrigerator, where it will keep for weeks, if not longer. If you always use a clean spoon you extend the shelf life.

Ingredients

12 units
100 g
2 tsp
2 tsp
  • 1 onion
  • 4 cloves of garlic
  • 3 tbsp apple cider or white wine vinegar
  • water (or soaking water)
  • 1 tsp dark caster sugar
  • 1 tsp cumin powder
  • 2 tsp cinnamon
  • 2 tsp coriander powder
  • 2 tsp oregano
  • salt
  • black pepper
  • olive oil

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2678 KZ De Lier
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