Chipotles in Adobo Sauce

I love this stuff. It is the basis of many of my Mexican recipes. Here are the instructions to make it yourself.

View Instructions

Servings

base flavouring

Ready In:

1 hour

Calories:

negligible

Good For:

mexican recipes

 

About this Recipe

By: Sharyn

Chipotle means “smoked chillie”. Chipotle in Adobo is typically made from Morita chipotles, which are jalapeño peppers that have been left on the vine until they turn a reddish colour, and then dried and smoked.
Morita chiles have a unique, medium hot, smoky flavour which is popular in many southwestern dishes.

Ingredients

  • dried chipotle morita chiles
  • ½ onion
  • 2 garlic cloves
  • 1 roma tomato
  • ½ teaspoon brown sugar
  • ½ teaspoon mexican oregano

    • or ½ teaspoon marjoram

  • ¼ teaspoon cumin
  • 3 tablespoons apple cider vinegar
  • ¾ cup water (or soaking liquid)
  • 1 teaspoon salt
  • freshly cracked black pepper
  • olive oil

You can find Chipotle Morita chillies in specialty grocers, such as Harris Farms. If you can’t find it locally then order online. There is no substitute for the chipotle – you can’t make this sauce without the smoky dried peppers.

Not all oreganos are the same! Continental oregano which is the common variety in Australia is not the same as the Mexican version. Mexican oregano comes from the verbena family, while continental oregano comes from the mint family. If you can’t find the Mexican variety use dried marjoram or dried verbena instead, which have a similar flavour profile.  

 

Step by Step Instructions

Step 1

Do the prep:

  • Preheat oven to 200°C (400°F)
  • Using a wet cloth wipe off any dust in the crevasses of your moritas.
Step 2

Reconstitute the chillies:

  • Place the moritas in a bowl and cover with hot water, leave the chillies to reconstitute for 20 to 30 minutes
  • Whilst the chillies are reconstituting roast the tomato in the oven for 20-30 minutes.
Step 3

Make the sauce:

  • Once the chillies have reconstituted, use 6-7 of them for the adobo sauce and set aside the rest.
  • De-stem and de-seed the chillies and add them to a blender of food processor along with the roasted tomato, the 1/2 onion (set aside a small chunk of it), 1 peeled garlic clove, 1/2 teaspoon brown sugar, and 1/2 cup water (or soaking liquid). Combine well.
  • Finely dice the leftover chunk of onion and saute it in some oil over medium heat until it softens. Then add: 1 minced garlic clove, 1/2 teaspoon Mexican oregano, 1/4 teaspoon cumin, 1 teaspoon salt, and some freshly cracked black pepper.
  • Saute briefly and then add the chipotle puree from the blender, 3 tablespoons apple cider vinegar, 1/4 cup water (or soaking liquid), and the remaining drained chillies. Combine well and simmer for 10-15 minutes or until it has reduced down to your preferred consistency.
  • Take a final taste for seasoning, adding more salt, sugar, or spices if you want.
  • Store in a pint-sized Mason jar in the fridge where the chipotles will keep for weeks if not longer.

Use in Mexican recipes