Chipotles en Adobo
(Chipotle Peppers in Adobo Sauce)


  • 1 packed cup (2 ounces) stemmed chipotle chiles
  • 2 tablespoons finely chopped onion
  • 4 tablespoons ketchup
  • 1 teaspoon minced garlic
  • 1/4 cup cider vinegar
  • 3 cups water
  • 1/2 teaspoon salt


  1. Put all ingredients in a non-reactive saucepan over medium heat and bring the liquid to a simmer. Cover and cook for about 15 minutes.
  2. Uncover and continue to cook for 45 minutes, or until a sauce-like consistency is achieved.

Makes 1 cup.

To make in a microwave: Reduce the amount of water to 1 1/4 cups and place all ingredients in a microwave-safe bowl and seal well with plastic wrap. Cook the mixture on HIGH power for 2 to 3 minutes and allow it to sit for 3 to 5 minutes.

CAUTION: hot steam escapes when uncovering the bowl. Let cool. Store in an airtight container in the refrigerator for up to 3 weeks.

Chipotles en Adobo Puree: Transfer the chiles and their sauce to a blender or food processor and blend to a smooth puree. Strain through a medium-meshed strainer. Let cool. Store in an airtight container in the refrigerator for up to 3 weeks.

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