Ingredients
-
10
-
1/3
-
5
-
2
-
4
-
1/4
-
3
-
-
-
-
-
-
-
-
Directions
Chipotles in Adobo Sauce – Tex Mex,Adopted this recipe – Original text…This is a recipe from Mark Miller (Coyote Cafe). These are far superior and less costly than canned.,Nice. I’ve grown jalapenos in my garden for the last 15 years. Made picante, roasted them, and gave most away. Got a new smoker 2 weeks ago and made some “chipotles” Made them with adobo sauce. WOW. this stuff is awesome. Made as recipe called for. Put it through the food processor after it was done. Smokey, sweet, and spicy. Thank You I’ve been looking for something like this for a long time! OOOps forgot to givethis one 5 stars. I’m impressed and making more as we speak,I made this with a bunch of red, vine-ripened jalapenos from the garden, after smoking them for a few hours in my smoker. This is the best recipe for chipotles in adobo that I’ve tried, and will only use this one from now on – thank you! It does smell fantastic while they are simmering like everyone says.. one of the reviewers said that their chipotles didn’t soften up enough; some of mine where pretty brittle too when I started out, so what I did was mix all the ingredients together and let it soak overnight, then went with the 2-hour or so simmer the next day. They all came out fine. Hope this helps.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine All Ingredients in Nonreactive Saucepan, Cover and Cook Over Very Low Heat For 1 to 1 1/2 Hours Until Chiles Are Very Soft and Liquid Has Reduced to 1 Cup. |
