Description
Homemade smoky and spicy chipotle peppers preserved in a rich adobo sauce, perfect for adding depth and heat to your favorite dishes.
Ingredients
Scale
- 3 ounces (84 g) dried chipotle peppers
- 1 dried ancho chile
- 3 cups (700 ml) boiling water
- 4 cups (900 g) tomato purée
- 1 cup (240 ml) cider vinegar
- 1 cup (201 g) diced onion
- ¾ cup (108 g) raw or brown sugar
- 8 garlic cloves, peeled and minced
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp ground cinnamon
Instructions
- Remove stems and caps from chipotle and ancho peppers. Place in a bowl and cover with boiling water. Soak for 30 minutes.
- Blend the ancho chile with some soaking liquid until smooth. Add this mixture to a stockpot along with the whole chipotles and strained soaking water.
- Add tomato purée, cider vinegar, diced onion, raw or brown sugar, minced garlic, kosher salt, ground cumin, and ground cinnamon to the pot. Bring to a boil, stirring frequently.
- Reduce heat and simmer for 30 minutes, stirring often, until the sauce thickens to a ketchup-like consistency.
- Ladle the hot chipotle and adobo sauce mixture into sterilized jars, leaving ½ inch headspace. Wipe rims clean and seal jars.
- Process jars in a boiling water bath canner for 15 minutes (adjust time for altitude as needed).
- Remove jars and allow to cool completely for 12 hours before storing.
Notes
- Use gloves when handling chipotle peppers to avoid skin irritation.
- Ensure jars and lids are properly sterilized before canning.
- Adjust sugar quantity to taste if you prefer a less sweet sauce.
- Store canned chipotles in a cool, dark place for best shelf life.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 40
- Sugar: 6g
- Sodium: 210mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg