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Homemade Chipotles in Adobo

Servings 2 cups


  • 1 2 oz. package organic dehydrated chipotle peppers about 15
  • 6 cups boiling water to cover the chilies
  • 1 tube organic tomato paste (4.5 oz.)
  • 1/4 cup Bee Free honee, maple syrup or other liquid sweetner
  • 1 medium sweet white onion
  • 4 large cloves of garlic
  • 1 cup apple cider vinegar
  • 1 tsp salt
  • 1 tbsp black peppercorns


  1. Take any little stems off the tops of the peppers. Cover them with boiling water. Let them soak for a half hour.

  2. Pour the chipotles and the soaking water into the food processor. Add the tomato paste and sweetener and process until a paste forms. Add to a small pot.

  3. Slice the onions into half moons. Add them along with the garlic, vinegar, salt, and peppercorns to the pot.

  4. Bring to a boil and then reduce to a simmer. Cook, uncovered, 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.

  5. Let it cool completely. Run through the food processor to get it as smooth as you can.

  6. Store in a jar in the refrigerator or in ice cube trays in the freezer. Enjoy!