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How to make your own (ridiculously easy) Chipotle en Adobo!

October 3, 2011

If  you have managed to get your hands on any Chipotle Peppers and are not sure how to use them, then making this recipe is the perfect staging post, as it enhances the flavour of the peppers and can be used in any recipe requiring them. I managed to buy a kilo of chile meco from a market on my last day before leaving Mexico, it is more expensive than the other variety of chipotle (Morita, the smaller dark coloured ones). This is due to it’s longer smoking time and resulting better flavour. So buy the shrivelled, cigar-wrapping brown variety, and ask if you can smell test if confronted with a couple of different types. It adds a deep, somewhat spicy and fruity flavour to soups, stews, sauces, marinades, sandwiches, cheese-boards and can be treated somewhere between a sauce, pickle or condiment, invigorating meals and adding depth of flavour.

– Recipe –


10 whole dried Chipotle Peppers

5 tablespoons Tomato Purée

1/4 of an Onion, diced very finely

3 cloves Garlic, diced very finely

1 Carrot, diced very finely

1/4 tablespoon Paprika

1/4 tablespoon Oregano

1/2 of a cup Cider Vinegar

Salt to taste

Water to cover

  1.  Combine the ingredients in a thick bottomed pan and bring to a boil.
  2. After 10 minutes: make sure the liquid still covers all the solids then put a lid on the pan and turn the heat down.
  3. Let it simmer for 45 minutes, stirring occasionally.
  4. When thickened, pour into sterilized jars.
  5. Depending on the exact amount of vinegar used, it should keep in the jar for a long time. But when the jar has been opened, keep in a sealed container in the fridge as a precaution.
  1. Could you use pimenton instead of regular paprika to up the smoke factor if you can’t find the smokier chipotles?

    • Do you mean Spanish style smoked paprika by that? The way naming works for peppers is really confusing in English at times, in Spanish pimienton is any type of paprika. Because I think that would work fine! But the amount of paprika/pimenton going into it is quite small so the effect would be very subtle and not drastic.

  2. beejay45 permalink

    Yikes. I didn’t pay any attention to the amount in the recipe. And, yes, the Spanish smoked paprika. I really notice the flavor when I use it in place of regular, unsmoked paprika, but I have to admit it’s not usually in something so highly flavored to start with.

    Yes, on the naming, too. The first time I heard of it, that was the name that was used, so I’ve always called it that. But you’re right, that is a generic name. I guess the fact that it’s a Spanish word is supposed to clue us (non-Spanish speaking folks) in that it’s the Spanish version. Is all Spanish paprika smoked, do you know?

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