Chipotles in adobo sauce have been a pantry staple since I first starting cooking. I’ve been lucky to live all over the world but I was born in Los Angeles and their smoky, spicy brand of picante – along with avocado and lime – represents the flavors of home.
When I converted to a completely organic diet, I was shocked to discover there isn’t a single commercial brand of organic chipotles in adobo in Asia, Europe or North American. For years I compromised with conventional, justifying to myself that I was only using a small amount, but finally realized I needed to be consistent in my commitment to organic, homemade, nourishing food.
Making my own chipotles in adobo turned out to be so much easier than I expected. Most of all, I can control the ingredients.
This isn’t the fanciest recipe but I love it because it’s simple and doesn’t use sugar. Feel free to adjust things to your preference.
[nutrition protein=”0″ carbs=”1″ fat=”0″ calories=”4″]
How to Make Organic Chipotles in Adobo Sauce
First, you’ll need some organic chipotles. A chipotle chile pepper is a dried, smoked jalapeño. They’re also known as Morita chiles. They’re easy to find at Mexican groceries or in LA. Since I’m not in LA anymore, I order this brand from Amazon.
You’ll need about 15-20 peppers for this recipe and before starting it’s a good idea to refresh them with 2-3 minutes in a 400F oven.
After roasting, transfer them to a large bowl and cover with boiling water to reconstitute for 30-40 minutes.
Meanwhile, roast your tomato and onion in the 400F oven.
When the chiles have been softens, remove the seeds if you want a more mild end result. I recommend using gloves to do this. At a minimum, be sure to wash your hands before touching your eyes or other sensitive parts.
Blend a few chiles with the other ingredients to make the adobo sauce.
Adjust the spices and transfer to a quart mason jar with the remaining whole chiles.
This keeps well in the back of the fridge until I use it up – usually a couple of weeks, sometimes months.
These are an amazing addition to guacamole, raw vegan taco walnut meat, and anything that can benefit from a little savory heat. Use enough to even make liver palatable.
