Homemade chipotle peppers in adobo sauce taste identical to the canned classic without any questionable ingredients: smoked chipotles simmered in strained tomatoes, beef broth, apple cider vinegar, and honey with cumin, cinnamon, and a pinch of cloves. Thirty minutes covered and thirty more uncovered is all it takes. It's one of those favorite ingredients that adds smoky heat and depth to otherwise simple dishes.
MAKES ABOUT 2 CUPS (480 ml) OR 7–10 PEPPERS
Chipotle peppers in adobo sauce are one of my favorite ingredients. They add smoky heat and depth to otherwise simple dishes such as fruit salsa.
I stopped using them when I started following a Paleo diet, as many of the canned varieties are loaded with questionable ingredients. I finally made my own recipe that tastes identical to the store-bought version.
INGREDIENTS
7-10 chipotle peppers, stems removed and split lengthwise
1 cup/160 g strained tomatoes in a jar
1 cup/240 ml Beef Broth
¼ cup/60 ml apple cider vinegar
¼ cup/40 g onion, minced
2 cloves garlic, crushed
2 tbsp/45 g raw honey
½ tsp sea salt
½ tsp cumin
¼ tsp cinnamon
⅛ tsp allspice
pinch of cloves
COOKING INSTRUCTIONS
Combine all of the ingredients in a pan, bring to a simmer, cover and simmer on low for 30 minutes. Remove the lid and simmer on low for an additional 30 minutes to allow the sauce to thicken. Once the sauce has thickened, cool sauce and peppers and store for later use. They should keep in the fridge for about a week, or you can freeze them for later use.
CHEF’S TIP
Freeze these in ice-cube trays and use as needed.
Pro Tips
- Split the chipotles lengthwise before simmering — the exposed flesh absorbs the adobo sauce and flavors the whole pot more quickly.
- The uncovered second simmer is what thickens the sauce; resist pulling it early or the adobo will be too loose to cling to peppers and spoons alike.
- Freeze finished peppers in ice-cube trays and pop out cubes as needed — this solves the eternal problem of using two peppers from a whole can.
- Use strained tomatoes from a jar rather than canned; the cleaner tomato flavor keeps the sauce tasting homemade rather than manufactured.
- The pinch of cloves alongside the cinnamon and allspice is the subtle background note that makes this taste authentically like the original.
Frequently Asked Questions
How long do homemade chipotles in adobo keep?
About a week in the refrigerator or several months frozen. The ice-cube tray method means you always have portioned chipotles ready for cooking.
How spicy are these peppers?
Chipotles are smoked jalapeños, so they bring moderate heat with real smokiness. The honey and tomatoes round out the burn into a proper, balanced sauce.
What can I use them in?
Fruit salsa, marinades, braises, and scrambled eggs — anywhere you want smoky depth. A single minced pepper transforms a jar of mayonnaise into something special.
Can I use dried chipotles?
Yes — rehydrate dried chipotles in hot water for 30 minutes first, then proceed as written. The sauce may need an extra splash of broth to reach the right thickness.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Combine all of the ingredients in a pan, bring to a simmer, cover and simmer on low for 30 minutes.
- Remove the lid and simmer on low for an additional 30 minutes to allow the sauce to thicken.
- Once the sauce has thickened, cool sauce and peppers and store for later use. They should keep in the fridge for about a week, or you can freeze them for later use. CHEF’S TIP Freeze these in ice-cube trays and use as needed.
