• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
DadCooksDinner
  • Home
  • Rotisserie
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Building blocks

    Chipotle in Adobo Puree

    Published: Aug 23, 2008 · Modified: Feb 7, 2015 by Mike Vrobel · This post may contain affiliate links · 3 Comments

    Chipotles en Adobo are canned chipotle peppers - smoke-dried jalapenos - in a thick vinegary, red sauce.  When I started using them years ago, you had to go to mexican groceries, or specialty cooking shops.  Now you can find them in any grocery store, in the "international" aisle.

    They are a great ingredient if you need heat and some smoky flavor.  I use them all the time in salsa and chili, and occasionally in a vinaigrette with fish or shrimp.  Be careful though - they pack a punch!

    This recipe is a quick tip I picked up from Bobby Flay. Instead of using "one chipotle pepper, choppped, with adobo sauce", puree the entire can ahead of time and store it in the refrigerator.

    Chipotle Puree

    Ingredients:

    • 1 can Chipotle Peppers

    Directions

    1. Open can, pour into food processor or blender.  Process for 30 seconds, or until smooth.  (Note: the mini-bowl that comes with a KitchenAid food processor is perfect size for this, and I don't have to clean up the processor afterward.  Well, except for the lid.)

    2. Scrape puree into a covered container.  Store in the refrigerator.

    One heaping teaspoon of chipotle puree is equal to one chipotle en adobo with adobo sauce. Stored this way, they keep forever. I've kept them for up to three months. Normally, I use a batch in about two months, but one time I found a really large can at the local Mexican grocery...

    Speaking of the Mexican grocery, Here's the brand I usually buy: La Costena Chipotle in Adobo

    But I've bought lots of different brands, and they all seem to be about the same. The big advantage to buying them at the Mexican grocery is cost - they're a lot cheaper, and often available in larger cans. (Yes, I use a lot of chipotle.)

    More Building blocks

    • Two jars of chicken broth on a wood table in front of an Instant Pot
      Instant Pot Chicken Broth
    • A small bowl of horseradish sauce with a colorful napkin
      Horseradish Sauce Recipe
    • Three jars of ham broth, with carrots, onions, and an Instant Pot in the background.
      Instant Pot Ham Broth
    • Canning jars full of bone broth with a napkin and a canning jar lid in the foreground
      Instant Pot Turkey Bone Broth (Turkey Carcass Broth)

    Sharing is caring!

    Reader Interactions

    Comments

    1. Chris Lukowski says

      January 10, 2013 at 2:21 pm

      I highly encourage everybody to do this. Having a tub of this in the fridge is awesome when taco or chili night rolls around.

      Reply
    2. MikeV @ DadCooksDinner says

      August 26, 2010 at 12:59 am

      @Anonymous BJC:

      Thank you! I haven't frozen the puree, because as near as I can tell, if you keep it refrigerated, it doesn't go bad. I've had it in the fridge for a couple of months, and it has never shown any signs of degradation or mold.

      Reply
    3. Anonymous says

      August 25, 2010 at 8:42 pm

      With regard to your chipotle puree - I take it one step further by freezing "portions" in an ice cube tray and then stored in a zip-loc freezer bag once frozen. You can just pop a cube into soups, stir-fries, etc.

      BJC
      Medina, OH

      Reply

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Dad Cooks Dinner! I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More about me →

    Popular

    • Three bowls of cooked Pinto Beans on a wood table
      Instant Pot Pinto Beans (No Soaking)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
      Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
    • Pressure Cooker Brown Jasmine Rice

    Recent

    • Instant pot pulled pork sandwich with barbecue sauce
      Instant Pot Pulled Pork
    • A plate of cooked chicken thighs, with an Instant Pot and a jar of paprika
      Instant Pot Quick Boneless Skinless Chicken Thighs
    • A plate of sauerkraut and pork ribs with mustard
      Instant Pot Pork and Sauerkraut
    • A plate of fettuccine alfredo, sprinkled with red pepper flakes
      Instant Pot Fettuccine Alfredo

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 Dad Cooks Dinner

    11 shares