Prep 30 mins
Cook 1 hr
A great way to preserve chipotle peppers and to enhance their flavor is to store them in adobo sauce. Making homemade chipotle peppers in adobo sauce is very easy and definitely superior to the canned adobo. You can also freeze the homemade chipotle adobo mixture when you're done to save it for up to a year.
- 1⁄2 onion, diced
- 1⁄3 cup apple cider vinegar
- 2 garlic cloves, minced
- 1⁄4 cup ketchup
- 1⁄4 cup soy sauce
- 1⁄4 teaspoon salt
- 3 cups water
- 30 fresh red jalapeno chiles
- While the sauce is cooking, I smoke the red jalapenos in a 400 degree oven. Slather the peppers in canola oil and place on a cookie sheet. This takes approximately 30 minutes. Turn the peppers frequently so that they are blackened all around. Do not burn them, just blacken them. You still want a nice interior red flesh. Once they have cooled, slit the peppers down a side, but keep them whole hole.
- Combine all of the SAUCE ingredients in a pan and simmer, covered, over low heat heat until the liquid is reduced to about a cup. This should take about an hour. Once the adobo sauce has reduced add the smoked japapenos to it and simmer for 5 more minutes.
- I like to take about 5 peppers and sauce and put them into small containers and freeze them until ready to use. This adobo sauce recipe will keep for several weeks in the refrigerator in an airtight container, or you can freeze the chipotle peppers in adobo sauce for up to a year.
- FREEZE THE CHIPOTLE PEPPERS IN ADOBO SAUCE.
- There are several ways to freeze the chipotle peppers in adobo sauce. You can pour them into a large zip lock bag and then freezing them flat. This will allow you to easily break off pieces as you need them.
- You can also puree the chipotle peppers in the adobo sauce before freezing them in the zip lock. If you puree them, you can make tablespoon sized mounds on a plate and then freeze the plate OR put them in small containers. You can then take the frozen chipotle puree mounds and put them into a single zip lock.