Recipe Renovation.
While I often make recipes posted by my fellow bloggers (much more often than from other online sources), my most trusted source for favorite recipes is… well, me! Okay, not very modest but I do invent a lot of recipes we love.
Every once in a while, I will be cooking one of my own recipes and it will hit me that it’s needs tweaking. Maybe it could be streamlined, or I could improve the taste, or I noticed that important bits of instruction were missing.
I was recently making a new batch of my Chipotle Chiles in Adobo, following my own recipe, when I noticed a couple areas for improvement. So I did a quick but effective renovation of the recipe and am posting the revised version today.
If you use chipotle chiles in your cooking, it is easy to make your own at home. It is one of the favorite condiments in my fridge. And homemade always tastes so much better. Here are some links to several recipes that use Chipotle Chiles in Adobo: Spaghetti with Smoked Salmon and Chipotle Cream Sauce, Chipotle Corn Chowder, Chicken-Chipotle Pasta Salad, Creamy Mashed Chipotle Sweet Potatoes.
~ David
Chipotle Chiles in Adobo
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Ingredients
- 1 ounce dried chipotle chiles (see note)
- 4 cups boiling water
- 1 tablespoon olive oil
- 1/2 large white onion, peeled and chopped (a generous cup)
- 2 shallots, peeled and chopped
- 1 cup passata or tomato sauce
- 1 tablespoon tomato paste
- 2 teaspoons brown sugar
- 1/2 cup cider vinegar
- 1/2 teaspoon salt, or more to taste
- reserved soaking liquid, as needed
Instructions
- Remove the stems from the chiles and place them in a bowl. Cover them with 4 cups boiling water and weigh them down with a small plate; let them soak for 20 minutes. They will not soften as much as other chile varieties; don’t be concerned if they feel leathery.
- While the chipotles are soaking, heat the olive oil on a skillet over medium heat and cook the onions and shallots until clear and slightly golden.
- Remove the soaked chipotles with a slotted spoon and place them in a blender; reserve the soaking liquid. Add the tomato sauce, tomato paste, and brown sugar to the chiles. Blend until you have a uniform paste.
- Scrape the blended chipotles and sauce into the skillet with the onions and add 1/2 cup of the soaking liquid, along with the salt and vinegar. Mix well. Bring to a boil, then reduce heat and simmer for about an hour until very thick. Keep an eye on it and add reserved soaking liquid when it gets too dry. As it cooks, the mixture will turn a very dark, mahogany brown. It may look done before the hour mark, but keep cooking it and adding more soaking liquid. You want the flavors fully blended, and that takes time.
- Using an immersion blender, purée the mixture. Alternatively, add the mixture back to the blender and purée. Transfer to glass containers.
- The chipotles in adobo keep well in the refrigerator for several months, and can be frozen.
- Makes a scant 2 cups.
- Note: I buy my chipotle chiles at Penzeys, though you can find them in Mexican specialty stores and online.
© 2024 Copyright Cocoa & Lavender
Mimi Rippee
March 16, 2024 at 6:16 amGiven all of the stuff I’ve made from scratch over the years, I have not made this! Ancho chile paste, yes, but I really love chipotle chiles! Great recipe.
Cocoa & Lavender
April 8, 2024 at 4:43 pmI love having homemade condiments in my fridge! But only is it impressive to guests, they do actually taste better! So many fewer additives.
Mad Dog
March 16, 2024 at 7:29 amThat looks delicious – I’ve got all the ingredients in the cupboard and will be trying this!
Cocoa & Lavender
April 8, 2024 at 4:44 pmI think you really like it, Mad Dog.
Barb
March 16, 2024 at 7:59 amIt has occurred to me to make Chipotle Chiles in Adabo but I never got around to researching it. Thank you for doing the work! I’m certain this recipe will taste better than the canned ones. All of the recipes you highlighted to use the chiles also sound good, especially the spaghetti with smoked salmon, and the chipotle corn chowder. I have work to do! Thanks again, David!
Cocoa & Lavender
April 8, 2024 at 4:44 pmThe pasta dish is one of our favorites, and when we’ve been making for almost 30 years. I created it for neighbors who had just gotten married. We had them to dinner and gave them a cookbook!
angiesrecipes
March 16, 2024 at 11:29 amHaven’t seen the stuff over here and I need to make this ASAP!
Cocoa & Lavender
April 8, 2024 at 4:45 pmI always wonder about chipotle chiles , and where they might be available. Let me know if you find them, Angie.
Gerlinde de Broekert
March 16, 2024 at 2:51 pmDavid, as soon as I get home I will make this. I often tweak my own recipes. Happy Saint Patrick’s Day from New Guinea.
Cocoa & Lavender
April 8, 2024 at 4:45 pmI can’t wait to read more about your trip, Gerlinde — I love all the traveling you’re doing!
Jill W Becker
March 16, 2024 at 4:05 pmNever used…must try
Cocoa & Lavender
April 8, 2024 at 4:45 pmThey are the best!
sherry
March 17, 2024 at 12:51 amthis sounds so flavourful David. Not sure I’ve had chipotle chillies before. Probably in a dish I’ve had. Yes I like to tweak my own recipes too 🙂
Cocoa & Lavender
April 8, 2024 at 4:46 pmChipotle chiles are smoked, dried jalapeño peppers. It didn’t occur to me that they might not be available worldwide!
Ben | Havocinthekitchen
March 18, 2024 at 3:50 pmI’ve actually only worked with dried chipotle powder, not whole dried chiles
This recipe sounds fun, and I’d really like to give it a try once I’ve got my hands on some chipotle.
Cocoa & Lavender
April 8, 2024 at 4:46 pmI used the dried powder, as well, Ben. But sometimes the sauce of the chipotles in adobo really makes the dish.
Inger
March 19, 2024 at 9:38 pmYes, I’m always tweaking my own recipes too–for the exact same reasons. Or one of my kids make something and has a critique (usually how it’s written). But this looks marvelous and I’m sure would seriously flavor up a sweet potato!
Cocoa & Lavender
April 8, 2024 at 4:47 pmI have a friend who is constantly critiquing recipes whenever I serve dinner. At some point, I want to tell him that his job is to eat and enjoy, not critique!
Frank | Memorie di Angelina
March 21, 2024 at 5:08 amIt never occurred to me to make chiles en adobo at home, but I must say the recipe sounds delicious and not actually hard at all. Kudos to you!
Cocoa & Lavender
April 8, 2024 at 4:47 pmThanks, Frank. It really is pretty easy, and the result is excellent.
Jeff the Chef
March 26, 2024 at 7:42 amThat’s very interesting, because I typically don’t care for chiles in adobo, but I’ve only ever had them from a can. In looking over your recipe, there’s nothing in it that I don’t love. I have a feeling that you’re right when you say a homemade version would be better. Do you suppose you could do this with other types of dried chiles?
Cocoa & Lavender
April 8, 2024 at 4:48 pmOther than all the additives in a can of chipotle in adobo, I wonder what it is you don’t like about them. As you say, all the ingredients or things you like! I hope you give it a try, Jeff, and that you like the result.
Raymund
March 26, 2024 at 12:35 pmIt’s wonderful to hear that you enjoy experimenting and refining your own recipes! It’s true that sometimes the best recipes come from our own kitchens, where we have the freedom to tailor them to our exact tastes and preferences. That Chipotle Chiles in Adobo sound like a fantastic addition to any kitchen, and I’m sure the updated version will be even better than before.
Cocoa & Lavender
April 8, 2024 at 4:49 pmThe things I changed about the recipe don’t necessarily make it better, just easier! The older I get, the more I want things easier — don’t you, Raymund?
Christina Conte
March 28, 2024 at 7:03 pmAnother one to add to my list! Have never made it and your collage of dishes looks so enticing! Gracias, David!
Cocoa & Lavender
April 8, 2024 at 4:51 pmI think when you make a condiment like this, it’s really important to share recipes in which you can use it. Come to think of it, I think this is what you do all the time! Thanks, Christina.
Marcelle
March 29, 2024 at 12:27 amDavid, I’m so glad you’ve reposted this recipe! I remember you telling me once that this post was on your blog. I use canned chiles in adobo very often and they add so much flavor to everything! I honestly can’t wait to make this recipe, thank you 🙂
Cocoa & Lavender
April 8, 2024 at 4:51 pmThe nice thing about making your own version is that you can flavor it to meet your personal preferences. I think you really like this, Marcelle.
Pauline McNee
April 6, 2024 at 5:41 pmDavid I’m always tweaking my own recipes as well. I’ll have to research chipotle chiles, not sure I’ve seen them here. Great recipe, thanks.
Cocoa & Lavender
April 7, 2024 at 6:16 amThanks, Pauline. Chipotle, chilies are a dried, smoked jalapeño pepper. It makes me wonder if they are available in Australia or not.
Valentina
April 7, 2024 at 11:32 amI use this all the time and it’s about time I made it from scratch. Thank you, David. 🙂 ~Valentina
Cocoa & Lavender
April 8, 2024 at 4:52 pmWhen you have the time, it doesn’t take much to do, and I think you’ll really like them, Valentina.