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CHIPOTLE PEPPERS IN ADOBO SAUCE – paleo recipe
Stav Kogan

CHIPOTLE PEPPERS IN ADOBO SAUCE

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Servings: 4 servings
Calories: 15
Ingredients Method Nutrition

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

Method
 

  1. COOKING INSTRUCTIONS Combine all of the ingredients in a pan, bring to a simmer, cover and simmer on low for 30 minutes.
  2. Remove the lid and simmer on low for an additional 30 minutes to allow the sauce to thicken.
  3. 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.

Nutrition

Calories: 15kcalCarbohydrates: 3g

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