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We are sure that in some occasion you have gone to the supermarket and you have bought a can of chipotle peppers in adobo, which you enjoyed very much for the delicious smoky and spicy flavor of the chipotle peppers. But that’s not all because we are also sure that the sweet and sour flavor of the adobo also contributed in making of this recipe a delight.
– Now imagine that you can make those chipotle peppers in adobo and take its flavor to levels that you have never tasted . That’s the big difference between buying canned food or preparing it yourself.
The chipotle peppers in adobo are a perfect mixture that serves to accompany any stew, season any dish or simply enhance the flavor of a snack or appetizer.
The final result, that will be obtained from this preparation, is an exceptional salsa with whole chipotle peppers, wrapped in an adobo that is an explosion of aromas and flavors.
About the Recipe
Get ready to work a lot and in many stages. This recipe may look complex but it is not, it only is very laborious.
The adobo is prepared with the following fresh herbs: bay leaf, thyme and oregano. If the fresh herbs are substituted for dried you will have to reduce the quantity to 1 teaspoon for each one of them.
- In this recipe tomato puree is used, which you can prepare with us or it can be bought at the supermarket and you will save some steps. If you want to buy it make sure of buying a puree that is natural and unseasoned.
- Piloncillo is also needed to prepare the adobo. If you don’t get it, it can be substituted for 6 tablespoons of brown sugar.
First the chipotle peppers are left soaking for about 8 hours, then the recipe preparation takes 50 minutes.
The recipe yields 4 cups.
Ingredients 40 dried Chipotle Peppers (7 oz)2 Tomatoes (12.3 oz)1 Onion (7 oz)1 Garlic head (2.1 oz)3 Oregano sprigs (.2 oz)
2 Bay Leaves
2 Thyme sprigs (.1 oz)1 teaspoon of Cumin2 Piloncillo cones (3.1 oz)1⅓ cups of White Vinegar (11.3 fl oz)1/4 cup of Olive Oil (2 fl oz)3 tablespoons of Balsamic Vinegar2 tablespoons of Salt
Cookware 1 Saucepan1 Blender1 Colander1 Large Glass Jar with Lid1 Measuring Cup1 Food Container1 Chopping Board1 Kitchen Spoon1 Turner1 Knife
Directions Work with the Chipotle Peppers
- Rinse 40 dried chipotle peppers.
Cut the superior part of all the chipotle peppers that were rinsed and discard it.
||The chipotle peppers have to be cut so the water can enter to soften them.
- Put in a saucepan:
- All the Chipotle Peppers that were cut.
- The enough hot Water to cover all the chilies.
Leave the chipotle peppers soaking for 8 hours, so they soften.
||The chipotle peppers are also left soaking so the final texture of the chipotle peppers in adobo is not rough.
Bring the chipotle peppers water to a boil over high heat and leave the chipotle peppers cooking in the boiling water for about 8 minutes, until they are completely soft.
Transfer from the saucepan to a colander the chipotle pepper that were cooked, remove the water and the seeds excess; then set aside.
Make the Tomato Puree
Make a shallow X cut on the inferior part of 2 tomatoes.
- Put in the saucepan:
- The 2 Tomatoes with the ones you worked.
- The enough Water to cover the tomates.
Bring the saucepan water to a boil over high heat.
When it boils reduce to medium heat and leave the tomatoes cooking in the boiling water for about 5 minutes, until they are soft.
Take from the saucepan the tomatoes that were cooked, with a kitchen spoon, rinse them with cold water and remove the skin of the tomatoes. Upon completion put them in a blender.
||It is very important to remove the skin of the tomatoes because it is unpleasant to find a chunk of tomato skin in the adobo.
Blend very well the tomatoes and pour the tomato puree in a food container; then reserve.
Prepare the Adobo Part I
Separate the garlic cloves of 1 garlic head, peel them and put them in the blender.
- Also incorporate in the blender:
- 6 of the Chipotle Peppers that were cooked.
- 1 Onion.
3 Oregano sprigs.
- 2 Bay Leaves.
- 2 Thyme sprigs.
1 teaspoon of Cumin.
- 3/4 of a cup of Water (6.7 fl oz).
Blend very well the ingredients, then reserve.
Heat in the saucepan over medium heat 1/4 cup of olive oil.
Pour in the saucepan the mixture that was blended and cook it for about 3 minutes, so that the aromas and flavors merge; stir occasionally.
- Add in the saucepan:
- 3 tablespoons of the Tomato Puree that was prepared.
- 2 Piloncillo cones.
- 1⅓ cups of White Vinegar.
- 3 tablespoons of Balsamic Vinegar.
- 1/2 cup of Water (4.2 fl oz).
- 2 tablespoons of Salt.
Prepare the Adobo Part II
Mix the saucepan ingredients and bring the adobo to a boil over high heat.
When the adobo boils reduce to medium heat and cook it for about 5 minutes, until it acquires a more intense red color and the piloncillo cones have dissolved; stir regularly.
- Add in the saucepan the 34 chipotle peppers that were cooked.
Mix the saucepan ingredients and cook the chipotle peppers for about 15 minutes, until the chilies soften more, the adobo thickens and acquires a more intense color; stir occasionally.
Turn off the heat and wait for the chipotle peppers in adobo to cool.
Transfer from the saucepan to a large glass jar, with the kitchen spoon, the chipotle peppers in adobo; upon completion close de jar.
||Preferably leave the chipotle peppers in adobo resting for about 2 hours so the flavors settle. Although if you leave them resting for 1 day they will taste fantastic.
sweet, smoky, spicy and
Tip: You can preserve these chipotle peppers for weeks in the refrigerator.
Variation: Would you like to taste the chipotle peppers in ketchup salsa ?
Did you like the Chipotle Peppers?
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