Ingredients for Chipotles En Adobo Chipotle Peppers In Adobo Sauce
- Onion
- 1 cup apple cider vinegar
- Garlic Cloves
- Ketchup
- Soy Sauce
- ½ teaspoon salt
- ½ cup water
- Red Jalapeno Chiles
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How to Make Chipotles En Adobo Chipotle Peppers In Adobo Sauce
- Preheat oven to 400°F (200°C).
- Wash and dry 1 pound of red jalapeños.
- Lightly coat jalapeños with 2 tablespoons of canola oil.
- Arrange jalapeños in a single layer on a baking sheet.
- Roast for 30 minutes, flipping halfway through, until blackened but not burned. Maintain a nice red interior flesh.
- Remove from oven and let cool completely.
- Once cool, carefully slit each jalapeño lengthwise, but leave them whole.
- In a medium saucepan, combine: 1 cup apple cider vinegar, ½ cup water, ¼ cup vegetable oil, 4 cloves garlic (minced), 2 teaspoons dried oregano, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Bring the sauce mixture to a simmer over medium heat, then reduce heat to low, cover, and simmer for approximately 1 hour, or until the liquid has reduced to about 1 cup.
- Add the roasted jalapeños to the sauce and simmer for 5 more minutes.
- Divide the chipotle peppers and adobo sauce into small freezer-safe containers (approximately 5 peppers per container).
- Freeze for up to one year, or refrigerate in an airtight container for several weeks.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
23g
Fat
0g
Carbs
3g
