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Canning Chipotles in Adobo Sauce
Chipotles in adobo are a classic ingredient in Latin American cooking, and they're easy to make at home.
⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 30 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●blender
📝 Preparation Steps
1
Remove any stems and caps from the chipotle and ancho peppers. Place the peppers into a heatproof bowl, pour in the boiling water and cover the bowl tightly with plastic wrap. Leave the bowl on the counter and let the peppers rehydrate for ⏱️ 30 minutes.
2
Use tongs to move the ancho chiles into a blender. Ladle some of the soaking liquid into the blender, fix the lid in place and blend on high until smooth. Pour the contents of the blender into a stainless steel stockpot or preserving pot. Use tongs to transfer the soaked chipotle peppers into the pot. Pour the soaking water through a fine mesh sieve into the pot to filter out any particles that fell to the bottom.
dried ancho chile1
3
Add the remaining ingredients to the pot and bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer for at least ⏱️ 30 minutes, stirring very frequently to prevent scorching, or until the sauce is reduced by more than half and is as thick as ketchup.
4
Ladle into jars, leaving ½ inch (13 mm) of headspace. Dampen a paper towel with vinegar and use it to wipe the rims. Fasten the lids in place and tighten them appropriately.
5
Use canning tongs to transfer the jars to a canner filled with enough boiling water to cover the jars by 2 inches (5 cm). Put the lid in place and return to a full rolling boil. Process jars for ⏱️ 15 minutes, adjusting for altitude; see notes below.
6
Transfer jars to a wire rack or towel-lined counter. Cool completely (at least ⏱️ 12 hours) before removing any rings, wiping clean and labeling. Store in a cool, dark place for up to 1 year.
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