Chipotles in Adobo Sauce – Tex Mex

  • Prep Time: 15 mins
  • Total Time: 1 hrs 45 mins
  • Yield: 1cup
  • About This Recipe

    “Adopted this recipe – Original text…This is a recipe from Mark Miller (Coyote Cafe). These are far superior and less costly than canned.”


  • 10chipotle chiles, stems removed and slit lengthwise
  • 1/3 cupwhite onion, 1/2 inch slices
  • 5tablespoonscider vinegar
  • 2garlic cloves, sliced
  • 4tablespoonscatsup
  • 1/4 teaspoonsalt
  • 3cupswater
  • Directions

  • Combine all ingredients in nonreactive saucepan, cover and cook over very low heat for 1 to 1 1/2 hours until chiles are very soft and liquid has reduced to 1 cup.
  • Reviews

  • “My husband woke from his nap this weekend and went straight for the kitchen.He just had to find out what that tantalizing smell that was wafting and lingering in the air.This is really good stuff (we used some later that night, per his request).As I’ve never had the canned type, I can’t rate it against that, but it stands up on its own very well.Love the concentration of flavours.It took me closer to 1 hour 45 minutes to reduce liquid down.I divided this into several small portions and froze all but one.Can’t wait to use it again.Thanks for your help on this!”

  • “This turned out perfectly.I love the flavor.I added this to some tomato salsa I canned last summer and wow! It makes a great dip.”

  • “Fantastic! I rarely use chipotles, but is used this in my carnitas (#218399) and it was equal to if not better than before. I froze the remainder and now have enough for all year in individual packets. Thanks!”

  • “Nice.I’ve grown jalapenos in my garden for the last 15 years. Made picante, roasted them, and gave most away.Got a new smoker 2 weeks ago and made some “chipotles” Made them with adobo sauce.WOW.this stuff is awesome.Made as recipe called for. Put it through the food processor after it was done.Smokey, sweet, and spicy.Thank YouI’ve been looking for something like this for a long time!OOOpsforgot to givethis one 5 stars.I’m impressed and making more as we speak”

  • “I made this with a bunch of red, vine-ripened jalapenos from the garden, after smoking them for a few hours in my smoker. This is the best recipe for chipotles in adobo that I’ve tried, and will only use this one from now on – thank you! It does smell fantastic while they are simmering like everyone says.. one of the reviewers said that their chipotles didn’t soften up enough; some of mine where pretty brittle too when I started out, so what I did was mix all the ingredients together and let it soak overnight, then went with the 2-hour or so simmer the next day. They all came out fine. Hope this helps.”

  • “Help, please! I would love to be able to make this, but the one time I’ve tried was a disaster! I think it’s me, and not the recipe, but I don’t know what I did wrong. My chipotles would NOT soften enough. Should they be soaked in hot water first? And just a note, in my area it would be less costly to buy the canned chipotles, dried are pretty expensive, but I think this recipe ( if I could get it right ) would be worth the money. Anyone that has any ideas on how to get the chiles to soften properly, please drop me a note.”

  • “I used to use the canned version–never again!If for no other reason, the smell while they are cooking is amazing–people come to the kitchen like zombies summoned by the witch doctor.But the flavor is fabulous–and they keep well in a jar in the fridge or in the freezer.Thanks, Mrs. G!”

  • “Very easy to make with great results.I used my onions as a topping on a cheeseburger. Mui calienté.”

  • “I’ve made these several times and just realized, I haven’t given it a review. :-/These are sooo more tasty and hot than the canned ones. Very easy to make and has a wonderful aroma whilst cooking. Very versitile to use.I’ve used them in homemade BBQ sauce, Buffalo Wing Sauce, beans,dips etc. Last night I made Chipotle Pork Roast #23605, by E. Fullerton.The chipotles keep very well in the fridge in canning jars.Ms. Goodall? No disrespect intended, but I wish, when a recipe is adopted, a note will be added to the introduction or somewhere where it’s easy to look up in case people forget to save to their cookbook or print it. I had misplaced the printed copy and almost didn’t find this. This was Mean Chef’s recipe.Somehow I remembered it was Mean Chef’s, but didn’t remember the exact name of the recipe and about over looked it when all the results of “Chipotle” came up.Anyway. Thanks for keeping the recipe alive.It’s good one.LeeAnn”

  • “Made these because I didn’t have any canned ones on hand, might not bother with canned ones anymore (except in emergencies, since these are a little time-intensive). I found them to be much more flavorful than the canned ones, which project mostly heat. They really did smell wonderful while they were cooking, too.”

  • “Ran out of cans, had dried chipotles, and needed chipoltles in adobo…. so gave this a try. Easy, great results and, yes, better than the canned stuff.Only problem is that there is a lot of variation in dried chipotles. I estimated 1 oz = 10 nominal dried chipotles. My guess. Would be nice if you specified approximate weight in your recipe for others.”

  • “I haven’t done this with Chipotles as they are very hard to come by where I live.I just finished a batch with dried THAI peppers from last year’s harvest though, and it is kickin’.I added a tsp of maple syrup to help counter the extra heat from the Thai peppers.Will use this recipe for all the excess dried peppers from this year’s harvest as well.”