Chipotles Adobados (Pickled Chiles in Adobo Sauce)

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe is all about creating a tangy and spicy condiment - chipotles adobados pickled chiles in adobo sauce. The smoky and flavorful chipotle peppers are marinated in a rich adobo sauce, resulting in a deliciously fiery combination. This versatile condiment can be used to add a kick to tacos, sandwiches, or even as a topping for burgers. With just a few simple ingredients, you can make your own batch of these pickled chiles that will elevate any dish with its bold flavors.

Keywords: chipotles, adobados, pickled chiles, adobo sauce, spicy condiment.

Chipotles adobados pickled chiles in adobo sauce recipe details

Chipotles adobados pickled chiles in adobo sauce recipe, recipe Rating: 4.9
Number of votes:135

These sweet-hot pickled chiles can be the basis of a sauce of their own if they’re further puréed, or they can be served as a condiment with enchiladas and other main dishes. Makes a great meat and poultry marinade or a BBQ sauce for ribs.
Ready in: 1 hour 20 mins

Ingredients

Serves: 6

• 1 yellow onion, diced
• 1 tablespoon vegetable oil
• 1 cup apple cider vinegar
• 6 cloves garlic, peeled and crushed
• 1/4 cup piloncillo or packed brown sugar
• 2 (4 ounce) cans chipotle chiles in adobo
• 6 Serrano chiles, finely chopped with seeds
• 1 (8 ounce) can pureed Roma tomatoes
• 1 teaspoon ground black pepper
• 1 bay leaf
• 3/4 teaspoon ground cumin
• salt to taste

Preparation method

Prep: 20 mins | Cook: 1 hour

1. Saute onion in oil until lightly browned. Stir in 1/2 of the vinegar, 1/2 of the garlic and the piloncillo. Cook this mixture for about 20 minutes, then add the chipotles.
2. In another pan, combine the Serrano chiles, tomato puree, remaining vinegar and garlic, black pepper, bay leaf, cumin, and salt to taste. Cook for about 30 minutes, covered, over medium heat. Add the chipotle chile mixture. Puree the sauce with an immersion blender, and store in jars in the refrigerator.