Paleo Chipotle Adobo Sauce

| March 20, 2013 | 6 Comments More

jarThis is my Paleo alternative to using canned chipotles in adobo sauce. Some people are not cool with using that canned product, yet they still love the taste of chipotles in adobo, hence this recipe. You have to find yourself some dried chipotle peppers, and spend about an hour simmering the sauce down, yet it is totally worth it. Having a jar of this in the fridge gives you some flavor flexibility for the week. Have some meat you need to slow cook? Slather some of this on and you’re done. Same goes for quick grilling, skillet cooking, or even topping your leftovers with. Expect to see more sauce recipes here soon.

What you need:

  • Dried chipotle peppers. They come in different varieties. Some have been smoked for longer (left pepper in picture) and others are brighter in color and are a bit more flexible (right pepper). For those that want the heat, I would use up to 8 of the smaller peppers or 4 to 6 of the larger peppers. If you don’t like the heat, use less accordingly. Steps in the instructions will also give you options to reduce the heat level. 
  • 3 cups of water.
  • 1 cup of tomato sauce, or 1 small can of tomato paste.
  • 4 Tbsp of apple cider vinegar.
  • 1 small white onion, diced.
  • 1 fresh jalapeno, chopped.
  • 4 cloves of garlic.
  • 1 tsp of smoked paprika.
  • 1/2 tsp of sea salt.

How you make it:

  1. Place your water and chipotles in a saucepan and set heat to medium. You want to let the peppers steep for 10+ minutes or until the water has turned brown and your kitchen is aromatic. Ideally your peppers will become soft to the touch with a spoon. 
  2. Add your tomato sauce, vinegar, jalapeno, onion, garlic, and spices and stir well.
  3. Increase your heat and bring your pot to a boil, then reduce your heat to a low simmer.
  4. Let you sauce simmer down on low heat for up to an hour or until liquid has reduced and thickened some.
  5. Remove from heat and let cool, then blend everything in a food processor or blender until an even consistency is reached.
  6. If you desire less heat, remove chipotles (or some of them) from your sauce before pureeing it.
  7. Store in a mason jar for up to a week in your fridge or freeze.

 

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Category: Sauces

Comments (6)

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  1. Jason Q says:

    This looks great and better yet simple!

    I plan on whipping up a big batch and canning it like I would tomato sauce for a longer shelf life.

  2. Aussie Abroad says:

    Made this last night and used it in the Chicken & Bacon recipe. Awesome!

  3. Sarah says:

    I wonder if it’s possible to make this with Chipotle powder.

  4. Jennifer Long says:

    This is awesome ! I made a batch exactly as written last night. It reduced down to 2 cups which I poured over a 6lb pork shoulder plus 1 c. of apple cider vinegar. All this in a dutch over for a few hours and I now have the best pulled pork ever ! Thanks so much for the great recipe.

  5. Jennifer Long says:

    typo.. dutch oven not dutch over :-)

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