I fell in love with chipotles in adobo after I starting making recipes from the Smith & Daughters cookbook. I see it every where now and I decided that I had to make my own. After searching the internet for some ideas, I came up with this version. It makes a lot and this stuff is strong, a teaspoon or two goes a long way. I have been keeping a portion in a 4oz glass jar in the refrigerator and using it whenever I crave it. For the rest, I froze it in ice cube trays and then popped them out to store in a container for when I run out of the stuff in the jar!
Note: I puree the entire batch, twice. Some recipes call for taking out some chipotles and keeping them whole but I think it is easier to just puree the whole thing! Also, I didn’t have the patience to pick out all of the seeds. But they don’t really bother me. If that would bother you, take your time to remove them before cooking (but after soaking.)
1 package organic dehydrated chipotle peppers, about 30 peppers
Boiling water to cover chilies
1 tube of organic tomato paste
1 cup water
1/4 cup Bee Free Honee
1 medium size sweet white onion
4 large cloves of garlic
1 cup apple cider vinegar
1 teaspoon salt
1 tablespoon black peppercorns
Take any little stems off the tops of the peppers and cover them with boiling water. Let them soak for a half hour.
Pour the chipotles and the soaking water into the food processor. Add the tomato paste, water and honee and process until a paste forms. Add to a small pot.
Slice the onions into half moons. Add them along with the garlic, vinegar, salt, and peppercorns to the pot.
Bring to a boil and then reduce to a simmer. Cook for about an hour and 30 minutes to an hour and 45 minutes. It will reduce down significantly and become very thick. Check at the 1:30 mark and keep cooking if you want it thicker.
Let it cool completely. Run through the food processor to get it as smooth as you can.
Store in a jar in the refrigerator or in ice cube trays in the freezer. Enjoy!