Chipotles Adobados (Chipotle Chiles in Adobo Sauce)

Dave DeWitt Recipes Leave a Comment

Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Chipotles Adobados (Chipotle Chiles in Adobo Sauce)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.

Ingredients


½ pound dried chipotle chiles, stems removed

Water to rehydrate

1 quart vinegar

1 head garlic, peeled and crushed

½ cup piloncillo, or ½ cup packed brown sugar

1 cup roasted and peeled green chile, such as poblano or New Mexican

2 medium tomatoes, chopped

6 black peppercorns

3 bay leaves

1 teaspoon ground cumin

Salt to taste

 



Instructions


Soak the chipotles in water until they rehydrate, at least one hour, then drain.

In a saucepan, add ½ of the vinegar, ½ of the garlic and the brown sugar. Cook this mixture for about 20 minutes, then add the chipotles.

In another pan, combine the green chile, tomato, remaining garlic, peppercorns, bay leaves, cumin, remaining vinegar, and salt to taste. Cook for about 30 minutes, covered, over a medium heat. Add the chipotle chile mixture, stir well, and store in sterilized jars.

 

Servings
about 1 1/2 quarts
Servings
about 1 1/2 quarts
Chipotles Adobados (Chipotle Chiles in Adobo Sauce)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.

Ingredients


½ pound dried chipotle chiles, stems removed

Water to rehydrate

1 quart vinegar

1 head garlic, peeled and crushed

½ cup piloncillo, or ½ cup packed brown sugar

1 cup roasted and peeled green chile, such as poblano or New Mexican

2 medium tomatoes, chopped

6 black peppercorns

3 bay leaves

1 teaspoon ground cumin

Salt to taste

 



Instructions


Soak the chipotles in water until they rehydrate, at least one hour, then drain.

In a saucepan, add ½ of the vinegar, ½ of the garlic and the brown sugar. Cook this mixture for about 20 minutes, then add the chipotles.

In another pan, combine the green chile, tomato, remaining garlic, peppercorns, bay leaves, cumin, remaining vinegar, and salt to taste. Cook for about 30 minutes, covered, over a medium heat. Add the chipotle chile mixture, stir well, and store in sterilized jars.

 

Servings
about 1 1/2 quarts
Servings
about 1 1/2 quarts
Share this Recipe