Chipotles In Adobo Sauce

16
Servings
5m
Prep Time
40m
Cook Time
45m
Ready In


"A staple that will keep for up to one month in the refrigerate. This makes 16 chipotles in sauce. Recipe source: Christopher Kimball's Milk Street Magazine (March/April 2017)"

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (70.2 g)
  • Calories 38.3
  • Total Fat - 1.5 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 182.2 mg
  • Total Carbohydrate - 6 g
  • Dietary Fiber - 0.4 g
  • Sugars - 4.4 g
  • Protein - 0.6 g
  • Calcium - 10.6 mg
  • Iron - 0.3 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0 mg

Step 1

In a saucepan combine the chiles and water and bring to a boil and then simmer for 20 minutes. Remove all but 4 of the chiles from the pan and set aside.

Step 2

In a blender, combine the cooking water and the remaining 4 chipotles - add the remaining ingredients and then blend until mostly smooth and then return all to the pan. Add the reserved chiles and then simmer stirring occasionally for 20 minutes or until thickened.

Step 3

Cool and then refrigerate -- will keep for one month.

Tips & Variations


No special items needed.

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