How to Make Dried Chipotle Chiles / Adobo Sauce
Chipotle peppers are basically ripened jalapeño chiles that have been smoked and dried. They can be ground and used in many Mexican and Tex Mex cooking and are typically sold in a rich, smokey flavored adobo sauce. We will include the recipe for making home made Adobo sauce
Equipment
- Smoker
Ingredients
- 20 large Jalapeno peppers red are preferred
For The Adobo Sauce
- 1/2 cup chile powder
- 2 Roma tomatoes chopped
- 8 oz Orange juice
- 1/4 cup cider vinegar
- 3 cloves garlic
- 2 tbsp brown sugar
- 1 tsp oregano
- 1/2 tsp non iodized salt
- 1/2 tsp ground cumin
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 1/4 tsp allspice
- 3 tbsp Olive oil
Instructions
For the smoked peppers
- 1. Set smoker temperature to 200°F.2. For the wood chips, pecan is the traditional Mexican wood, but I also like to use a mild, fruity wood like apple or cherry. We will be smoking for 3 hours, so plan accordingly.3. Wash and dry the jalapeños. Make a slit with a paring knife from stem to tip along the side of each chili pepper. Place in a single layer on a wire rack (or racks) that will fit the inside of your smoker.4. Smoke the jalapeños for 3 hours. Remove from smoker (and if not storing in adobo sauce) you will need to dry these completely, see below step.5. Using a dehydrator works best (125-135°F), but 10+ hours in an oven set at its lowest temperature, or 170-200°F depending on your oven (convection), will do. Store in an airtight container or grind for chipotle powder.I take them straight from the smoker and add the freshly smoked peppers directly to the adobo sauce, skipping the other 10 hour drying process. Simmer for another 20 minutes. Let cool completely and store all in an airtight container in the refrigerator.
For the Adobo Sauce
- 1. In a food processor or blender add the chili powder and carefully pour in 1 1/2 cups boiling water. Cover with lid to steep while you get the other ingredients together.Add the vinegar,chopped tomatoes, garlic, brown sugar, oregano, salt, cumin, cinnamon, pepper and allspice to the food processor or blender and process to a smooth puree ,about the consistency of BBQ sauce or ketchup. If needed, thin with water.2. Heat oil in a skillet or Dutch oven over medium high heat. Carefully pour in the chili vegetable puree and bring to a boil, reduce to simmer and cook for 20 minutes uncovered.3. Makes about 2 1/2 to 3 cups adobo sauce. Use in any Mexican dish you prefer or add chipotle chilies and keep in an airtight container and refrigerate.