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Chipotle peppers in adobo sauce

Prepare
less than 30 mins
Cook
30 mins to 1 hour
Serve
Makes 1 x 370g/13oz jar
Dietary
Vegetarian

Rick Stein’s fiery, tangy-sweet adobo sauce is perfect for pepping-up steak, chicken, burritos or even fried eggs. Keep a jar in the fridge for when you’re craving something spicy.

By Rick Stein

From Rick Stein’s Food Stories

Shopping list

Ingredients

How-to videos

Method

  1. Wash the chipotle chillies, remove the hard stems (leave the seeds in) and place them in a bowl. Pour over 150ml/5fl oz just-boiled water, cover with cling film and soak for about 20 minutes.

  2. Remove three of the soaked chipotles and set aside. Put the remaining chillies and soaking liquid in a food processor or blender with the tomatoes, onion, garlic, cider vinegar, salt and sugar. Blend until you have a smooth paste.

  3. Tip the paste into a saucepan and add the remaining whole soaked chipotles. Bring to the boil, then reduce the heat and simmer the chipotles for up to 1 hour. Check every 20 minutes and add a little water if needed. Leave to cool slightly, then pour into a sterilised glass jar and store in the fridge for up to 1 month.