• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Add to Favourites
My Favourites
Email this recipe
Print this recipe

Chipotles Adobados (Chipotle Chiles in Adobo Sauce)

Chipotles Adobados (Chipotle Chiles in Adobo Sauce)
Saturday, 16 May 2009


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.


At a glance
Chile peppers
Cooking Method
Slow Cook
Heat Level
about 1 1/2 quarts

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



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.


Additional Tips

Here's a pickled chile recipe from Tlaxcala. These sweet-hot pickled chiles can be the basis of a sauce of their own if they're further puréed, or they can be served as a condiment with enchiladas and other main dishes. Note that this recipe requires advance preparation.



Featured Rapid Recipe

Copyright© 1997-2015, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.