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Thai Chile

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Chipotles in Adobo Sauce

Chipotles (pronounced "Chee-poat-ley", with the accent on the second syllable) contain all the heat of fresh chile but have a deep smoky flavor. This adobo sauce can be added to just about anything to give it a tingle and extra flavor. Try it in sauces, salsas, soups and stews, or use as a marinade and basting sauce when grilling.

7-10 medium-sized dried chipotle chiles, stemmed
½ medium onion cut into thin slices
5 tablespoons cider vinegar
2-3 cloves garlic, minced
4 tablespoons ketchup
¼ teaspoon salt
3 cups chicken broth or water

Combine all the ingredients in a saucepan and cook over very low heat for about 1½ hours, until the chiles are very soft and the liquid has reduced down to about one cup.

I like to place the mixture in a blender, puree and then strain to filter out seeds. This will keep for several weeks in the ‘fridge.


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