Chipotle Adobo Sauce Recipe

This velvety, smoky Chipotle Adobo Sauce Recipe is made with dried Morita chiles, garlic, and spices, and is ready in about 30 minutes. It transforms simple dried peppers into the rich, dark red marinade that gives Chipotle chicken and steak its signature flavor. I finally stopped buying the canned stuff once I realized how much better it tastes from scratch.

The Secret To Getting It Right

I used to think the secret to Chipotle’s flavor was just a lot of chili powder, but I was wrong. The real magic comes from rehydrating whole dried Morita chiles. These little peppers are smoked jalapeños that pack a concentrated, raisin-like sweetness along with their heat.

When you blend them yourself, you get a depth of flavor that canned versions just can’t match. My first batch was a little bitter because I didn’t seed them enough, so I learned to take the time to remove most seeds for a smoother, balanced sauce that isn’t aggressively spicy.

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Chipotle Adobo Sauce Recipe Ingredients

• 2 oz (approx. 10-12) Dried Morita Chiles: These are smaller and darker than Ancho chiles. If you can’t find them, dried Chipotles or Ancho chiles work too, though Anchos are milder.
• 3 cups Water: Divided use (for boiling and blending).
• 1/3 cup Distilled White Vinegar: Adds the necessary tang to cut through the smoke.
• 4 cloves Garlic: Peeled and smashed.
• 3 tbsp Vegetable Oil: Or any neutral oil like canola.
• 1 tsp Dried Oregano: Mexican oregano is best if you have it.
• 1 tsp Ground Cumin: Toasts up nicely in the skillet.
• 1 tsp Salt: Kosher salt works best.
• 1/2 tsp Black Pepper: Freshly cracked.

How To Make Chipotle Adobo Sauce Recipe

1. Toast the Chiles: Heat a dry skillet over medium heat. Add the dried Morita chiles and toast them for 1-2 minutes per side until they become fragrant and slightly pliable. Be careful not to burn them, or they will turn bitter.
2. Simmer and Soften: Transfer the toasted chiles to a saucepan and cover with about 2 cups of water (or enough to submerge them). Bring to a boil, then reduce heat and simmer for 15-20 minutes until they are very soft.
3. Prep the Chiles: Drain the chiles, reserving the cooking liquid. If you want a milder sauce, split the chiles open and scrape out the seeds and veins. For a spicy kick, leave them in.
4. Blend It Up: Place the softened chiles, garlic, vinegar, oil, oregano, cumin, salt, and pepper into a high-speed blender. Add 1/2 cup of fresh water (or the reserved cooking liquid for more heat). Blend on high until completely smooth and velvety. Add more liquid tablespoon by tablespoon if it’s too thick to blend.

Recipe Tips

• Ventilation is Key: When toasting and boiling hot peppers, the fumes can be intense. Turn on your range hood fan or open a window to avoid coughing.
• Strain for Silkiness: If your blender isn’t very powerful, you might have small bits of skin left. Press the sauce through a fine-mesh sieve for that perfectly smooth, professional texture.
• Safety First: The capsaicin in the peppers can stay on your hands. Wear gloves when handling the boiled chiles, or wash your hands thoroughly with dish soap immediately after.
• Flavor Development: The sauce tastes good immediately but even better after sitting in the fridge for 24 hours as the vinegar and garlic meld with the smoke.

What To Serve With Adobo Sauce

This sauce is the master key to Mexican cooking. Use it as a marinade for chicken thighs or flank steak to replicate that fast-casual restaurant flavor at home. You can also mix a tablespoon into mayonnaise or sour cream to create a smoky chipotle crema for drizzling over tacos and burrito bowls.

How To Store

This sauce keeps incredibly well thanks to the vinegar. Store it in an airtight jar in the refrigerator for up to 3 weeks. For longer storage, freeze it in ice cube trays, then transfer the cubes to a freezer bag; they will last for up to 6 months and are easy to pop out for single uses.

FAQs

Can I use chili powder instead of whole chiles?
You can, but the texture and depth won’t be the same. Whole chiles provide body and a rich, velvety consistency that powder lacks.

Is this sauce very spicy?
It has a medium-high heat. You can control the spice level by removing the seeds and white membranes from the softened chiles before blending.

What if I can’t find Morita chiles?
You can use dried Ancho chiles for a milder, fruitier base and add a single canned chipotle pepper to introduce the smoky flavor.

Nutrition

• Calories: 20
• Total Fat: 1g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 150mg
• Total Carbohydrate: 2g
• Protein: 0g