Chipotles En Adobo
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 16 chilli pepper (s), smoked (chipotles)
- 200 ml vinegar, e.g. apple cider vinegar
- 50 g suar, brown whole cane suar
- 1 medium onion (s)
- 4 clove (s) garlic
- 3 medium tomato (s), (vine tomatoes)
- 1 bay leaf
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ black pepper
- 0.5 teaspoon ½ cumin
- 1 pinch (s) cinnamon
Print Recipe
Pin Recipe Instructions
- Roughly chop the tomatoes, onions and garlic. Heat the vinegar in a saucepan and dissolve the sugar in it. Then add all the other ingredients and let everything simmer for 1 hour with the lid closed. After the cooking time, take out the chiles, peel and remove the stems. Strain the sauce thoroughly through a fine sieve, add the chiles again and let the whole thing boil down a little. The sauce shouldn`t get too thick, however, as the chiles will still draw liquid and the sauce will thicken a little by itself. Pour the finished product into a 400 ml sterile jar and close it. The chiles should now soak in the Adobo sauce for at least a week before they can be used.
- Chipotles en Adobo are very versatile. You can use it to flavor stews of all kinds with a smoky, piquant taste or to make marinades for salads and grilled meat. If you like it really fiery, you can also snack on it or use the sauce as a dip.
- Keeps for a long time in the refrigerator.
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