Adobo Sauce

[Sickmont]

Anybody know how to make a basic "Adobo" sauce? I love Chipotles in Adobo, but the canned stuff has way too much salt. so i figured i'd try to make some fresh, but i can't find a recipe for just plain basic adobo sauce. It's always paired up with some other stuff. Any ideas? Thanks folks!

 

[POTAWIE]

I've made several adobo like sauces and they are so good. Try Dave's site for a recipe

http://www.fiery-foods.com/dave/profile_chipotles.html

 

[Hillbilly Chili]

Howdy Sickmont,
This one looks simple enough? let me know if you give it a try.
Chipotles in Adobo Sauce
• 7 to 10 medium-sized dried chipotle chiles, stemmed and slit lengthwise
• 1/3 cup onion, cut in 1/2-inch slices
• 5 tablespoons cider vinegar
• 2 cloves garlic, sliced
• 1/4 cup ketchup
• 1/4 teaspoon Salt
"Chipotles in adobo are chipotles that have been stewed in a lightly seasoned liquid. They have become very popular in Southwestern cooking because they provide a distinctive warm heat and delicious smoky flavor. The homemade alternative is far superior and is very easy to prepare."

Combine all of the ingredients in a pan with 3 cups of water. Cover and cook over very low heat for 1 to 1 1/2 hours, until the chilies are very soft and the liquid has been reduced to 1 cup. This recipe will keep for several weeks in the refrigerator in an airtight container.
For chipotle puree, place the cooked chipotles and sauce in a blender and puree. Put through a fine sieve to remove seeds. Makes 1 cup.
Per Tablespoon: 9 calories, .3 gm protein, 3 gm carbohydrates, 0 gm fat, 0 gm saturated fat, 0 mg cholesterol, 73 mg sodium.
From "The Great Chile Book" by Mark Miller

 

[Sickmont]

Howdy Sickmont,
This one looks simple enough? let me know if you give it a try.
Chipotles in Adobo Sauce
• 7 to 10 medium-sized dried chipotle chiles, stemmed and slit lengthwise
• 1/3 cup onion, cut in 1/2-inch slices
• 5 tablespoons cider vinegar
• 2 cloves garlic, sliced
• 1/4 cup ketchup
• 1/4 teaspoon Salt
"Chipotles in adobo are chipotles that have been stewed in a lightly seasoned liquid. They have become very popular in Southwestern cooking because they provide a distinctive warm heat and delicious smoky flavor. The homemade alternative is far superior and is very easy to prepare."

Combine all of the ingredients in a pan with 3 cups of water. Cover and cook over very low heat for 1 to 1 1/2 hours, until the chilies are very soft and the liquid has been reduced to 1 cup. This recipe will keep for several weeks in the refrigerator in an airtight container.
For chipotle puree, place the cooked chipotles and sauce in a blender and puree. Put through a fine sieve to remove seeds. Makes 1 cup.
Per Tablespoon: 9 calories, .3 gm protein, 3 gm carbohydrates, 0 gm fat, 0 gm saturated fat, 0 mg cholesterol, 73 mg sodium.
From "The Great Chile Book" by Mark Miller

Ok, that looks like exactly what i've been after...i'll probably give it a whirl this weekend. Thanks Hillbilly!

 

[The Hot Pepper]

Anybody know how to make a basic "Adobo" sauce? I love Chipotles in Adobo, but the canned stuff has way too much salt.

And too much sugar! The canned stuff has actually turned me against chipotle flavor. Damn canned stuff! I need to try some good stuff.

 

[xgrafcorex]

Howdy Sickmont,
This one looks simple enough? let me know if you give it a try.
Chipotles in Adobo Sauce
• 7 to 10 medium-sized dried chipotle chiles, stemmed and slit lengthwise
• 1/3 cup onion, cut in 1/2-inch slices
• 5 tablespoons cider vinegar
• 2 cloves garlic, sliced
• 1/4 cup ketchup
• 1/4 teaspoon Salt
"Chipotles in adobo are chipotles that have been stewed in a lightly seasoned liquid. They have become very popular in Southwestern cooking because they provide a distinctive warm heat and delicious smoky flavor. The homemade alternative is far superior and is very easy to prepare."

Combine all of the ingredients in a pan with 3 cups of water. Cover and cook over very low heat for 1 to 1 1/2 hours, until the chilies are very soft and the liquid has been reduced to 1 cup. This recipe will keep for several weeks in the refrigerator in an airtight container.
For chipotle puree, place the cooked chipotles and sauce in a blender and puree. Put through a fine sieve to remove seeds. Makes 1 cup.
Per Tablespoon: 9 calories, .3 gm protein, 3 gm carbohydrates, 0 gm fat, 0 gm saturated fat, 0 mg cholesterol, 73 mg sodium.
From "The Great Chile Book" by Mark Miller

thanks...i hadn't planned on trying to make any of this sauce..but i realized i already have everything but the chiles..might have to make a run to the store. everytime i visit this website i wind up getting the munchies..even if i just ate.