Lots of recipes call for chipotles in adobo sauce and while the stuff is readily available in little cans at the grocery store, it’s also easy enough to make at home and probably tastes fresher that way.
- 1/2 lb dried chipotle chiles, stems removed
- water to rehydrate
- 1 qt vinegar
- 1 head garlic, peeled and crushed
- 1/2 cup piloncillo, or packed brown sugar
- 1 cup roasted an peeled green chile, such as poblano or New Mexican
- 2 medium tomatoes, chopped
- 6 black peppercorns
- 3 bay leaves
- 1 tsp ground cumin
- salt to taste
- Soak the chipotles in water until they rehydrate, at least one hour, then drain. In a saucepan, add ½ of the vinegar, ½ of the garlic and the brown sugar. Cook this mixture for about 20 minutes, then add the chipotles.
- In another pan, combine the green chile, tomato, remaining garlic, peppercorns, bay leaves, cumin, remaining vinegar, and salt to taste. Cook for about 30 minutes, covered, over a medium heat. Add the chipotle chile mixture, stir well, and store in sterilized jars.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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