Saturday, February 11, 2012

Chipotle in Adobo - DIY Pantry

It's no secret I love spicy food, but one of my favorite ways to spice up food is adding a dab or spoonful of chipotles in adobo (sauce). Chipotles are smoked dried jalapenos and are often sold "in adobo" in latino grocery stores. Funny thing is, "adobo" means sauce, so asking for chipotles in adobo sauce translates as chipotles in sauce sauce. I know, who cares, but it always makes me laugh. Kind of like asking for "Chai tea" since "chai" means tea. "More tea tea please!"

Language games aside, it turns out that making your own chipotles in adobo is both easy and economical. Made from basic pantry ingredients - onion, garlic, ketchup, cider vinegar - along with the chipotles themselves, this is a simple pantry item that will keep in the refrigerator for months, if you can hold on to them that long!

I used this recipe from Group Recipes and it works like a charm. Be sure to simmer it until it really cooks down to 1 cup of sauce, the longer cooking time increases the intensity of the sauce, which I find most useful. If you need ideas for what to do with your new treasure, try the following:

White Bean and Chipotle Burgers
Apricot and Chipotle Glazed Tofu
Grilled Salmon with Sweet Chipotle Glaze
Chipotle White Bean Dip with Cilantro

Chipotle in Adobo (from Group Recipes)
(makes 1 1/2 cups)

10 chipotles, cut in half (waiting until they rehydrate in the cooking sauce makes them easier to cut)
1/2 onion, cut in half moons
2 cloves garlic, chopped
4 tablespoons ketchup (make your own)
5 tablespoons cider vinegar
3 cups water.

Place all the ingredients in a large sauce pan and bring to a boil. Reduce to simmer and cook over low heat for 2 hours until sauce reduces by two thirds and turns a dark brick red. Remove all but 4 of the chipotles and puree the sauce; add back the peppers and jar in pint size jar and refrigerate.


Recipes currently inspiring me:

Salmon on Lentils at Stacey Snacks
Scallion Meatballs with Soy Ginger Glaze at Smitten Kitchen
Stifado - Greek Rabbit Stew at Hunter Angler Gardener Cook 

1 comment:

Joanne said...

This is awesome! I hate buying a can of chipotles and then having them go bad...much better to make my own and then store in the fridge!