Select the "Table of Contents" tab above for the complete list of recipes. Alternately, select a "Category" tab below, or use the "Index" in the left column to search by ingredient. *WP* in the title indicates the recipe is from our Weight Management Plan. Main Dishes average 300-350 calories & Desserts average 100-150 calories.

Sunday, March 10, 2019

Chipotle Adobo Sauce

Chipotles in adobo sauce are smoked and dried jalapeños that have been re-hydrated and cooked in a sweet, tangy purée of tomato, vinegar, garlic, onion, citrus juice and other spices. This is a spicy sauce that packs delicious heat with balance and body. It's the perfect addition to any dish needing some rich flavor and spicy heat.

  • 1 tbsp dried Oregano 
  • ½ cup good quality Tomato Ketchup
  • 3 Bay Leaves 
  • ½ tsp ground Cumin (Comino)
  • ¼ tsp ground Cinnamon (Canela)
  • ¼ tsp ground Allspice (Jamaica)
  • 3/4 tsp Salt
  • 10-12 Chipotle Peppers  (Stems removed. Remove the seeds if you don't want it too spicy. I prefer spicy, so I leave the seeds.)
  • 1/3 Cup Apple Cider Vinegar 
  • 1 tbsp Honey
  • 1 tbsp Extra Virgin Olive Oil
  • 2-3 cloves of minced Garlic (Ajo)
  • 1/4 Cup diced Onion (Cebolla) (red, yellow, or white onion)
  • 2 tbsp Orange juice
  • 2 tbsp Lemon juice (I use a ¼ cup of Limón Mandarina juice in place of the OJ and Lemon) 
  • 3 cups of water
  • In a deep sauce pan add the dried chipotle pepper and all the ingredients listed above.
  • Bring to a boil at a high heat.
  • Reduce heat to a medium low simmer for at least an hour, until the liquid is reduced to 1 to 1¼ cups.
  • Discard the bay leaves and transfer the remaining contents to a sterile resealable jar. 
  • Let it come to room temperature, then refrigerate. 
The flavor will intensify by the next day and it will only get better with time. The Chipotle Adobo Sauce will keep in the refrigerator for 4-6 weeks.

Chipotle Peppers

Chipotle Peppers are simply Jalapeño Chili Peppers that have been smoke and dried. The unique smokey flavor with the peppery heat are the perfect addition for so many recipes. Add them to soups, chili, sauces, salad dressings, and just about anything you want to kick up a notch.

  • 10-12 ripe Jalapeño peppers
  • Sharp knife
  • Plastic gloves
  • Fire up the smoker with your favorite mild wood chips; coffee, pecan, oak, or hickory chips.
  • Wash the peppers.
  • Put on some gloves and split the the peppers in half with a sharp knife.
  • Smoke them in the smoker for about 12 hours
  • Add more wood chips when the needed to keep the smoke billowing.
  • Continue smoking for another 24 hours without adding addition wood chips.
  • Remove the peppers from the smoker and allow them to come to room temperature. If they are not completely dry, place them on a cookie cooling rack in a baking sheet and place them in the oven until they are completely brittle.
  • Store chipotles in a cool, dry place. Place the chipotles in warm water for an hour to re-hydrate them. This makes it easy to dice them up to add them to your favorite recipes.
  • You can also grind up the dried chipotles in a spice grinder to make chipotle chili powder to season any dish that needs a little smoke and spicy heat.

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in the title indicates this is part of our "Weight Management Plan". Main Dishes average 300-350 calories. Desserts average 100-150 calories. Someday, I may get around to updating all the recipes to include the Nutritional Information. Don't hold your breath...
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