Easy Chipotles in Adobo
Make this versatile Mexican ingredient using my Hot Smokey Chipotle powder instead of whole chipotles which can be difficult to find here in Ontario. This recipe yields about a cup. Most recipes that use chipotles in adobo as an ingredient only call for a few tablespoons so a cup will go a long way. With the vinegar content and being free of oil, it will last in the fridge for a month or more.
Servings: 1 cup
Ingredients
- 1 cup canned tomato purée Substitute 1/2 cup of ketchup
- 2 tbsp maple syrup or another sweetener Omit this if you're starting with ketchup.
- 1/4 cup cider vinegar While cider vinegar is the classic Mexican ingredient, just substitute white vinegar if you don't have it on hand.
- 1 tbsp Bluewater Pepper Farm Hot Smokey Chipotle powder If you have them, use 6-8 whole chipotles, soaked in hot water for 15 - 30 minutes.
- 1 tsp whole black peppercorns
- 1/4 to 1/2 tsp salt
- 1/2 medium onion, sliced very thin Use a mandolin for perfectly uniform, thin slices fast (just be careful!)
- 4 garlic cloves, peeled and roughly chopped Use cloves whole or crushed if you prefer.
- 1/2 to 1 cup water You'll need to add more water if you use ketchup.
Instructions
- Whisk the tomato, vinegar, chipotle powder and a little water together in a small saucepan and bring up to a boil. Use about 1/2 cup water if you're starting out with ketchup.
- Stir in the sliced onions, garlic and peppercorns, return to a boil, then reduce to a gentle simmer for 60 minutes or so. Stir often and add water to keep it from getting to thick. Since we are using chipotle powder, you could reduce the cooking time if you need to, but it really does benefit from a long slow cook.
- You'll want to end up with a consistency a bit thicker than ketchup, so keep that in mind and add water accordingly as it cooks.
- Once it's simmered a while and reached the right thickness, remove the pot from the heat and allow it to cool completely.
- Use some right away and store the rest in a container in the fridge for a month or more.
Notes
The aroma alone is enough reason to make this staple of every Mexican kitchen!
Chipotles in adobo are usually made using whole chipotle chilies that are re-hydrated and slow simmered with tomato, vinegar, garlic, onion and black peppercorns. This recipe is essentially the same thing but using ground chipotle powder instead.