Chipotles in adobo sauce

By far one of my favourite ingredients in the Mexican pantry. Chipotles are smokey and a little spicy. I used to always buy the canned chipotles in adobo sauce which are very good and convenient but nothing beats making your own!

Serving Size
12 People


  • 100g dried chipotles, stalks removed and rinsed under water
  • 100g piloncillo (pure cane sugar)
  • 100ml white vinegar
  • 3 medium ancho chillies, de seeded and stems removed 
  • 150g white onion, sliced
  • 1/4 cup olive oil
  • 4 medium bay leaves
  • 4 whole cloves
  • 4 cloves garlic, peeled 
  • 1 tsp ground cumin
  • 1/2 tsp cracked pepper
  • 1 litre water


  1. Bring the water to a boil and simmer the chipotles with the garlic, piloncillo & vinegar for 15-20 minutes
  2. Lightly toast the ancho chillies in a dry pan for 10-15 seconds each side then add to the chipotles for the final 5 minutes so they soften
  3. Blend the ancho chillies, garlic and 3-4 chipotles with half of the liquid until smooth
  4. Fry the onions for 1-2 minutes in the oil until softened and translucent 
  5. Add the ground cumin, cloves, bay leaves & pepper then fry for 30 seconds
  6. Add the adobo and fry for a minute
  7. Add the chipotles and the remaining liquid, cover with a lid and simmer until thickened and the chipotles soft
  8. Season to taste, leave to cool then store in the fridge in an airtight jar

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About Ismaeel Razavi

A chef by trade and traveller at heart. I first arrived in Mexico in 2012 and have been here since! I’m now dedicating my time to learning more about the gastronomy so I can continue sharing Mexico’s food and traditions with the world.

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