Making Chipotles at Home

Chipotle en Adobo

The adobo cooking.

Smoky chipotle chiles blended in a rich tomato sauce spiced with vinegar, garlic and onion. A bit of brown sugar sweetens the sauce. Add this to salsas, stews, beans, enchilada sauce or almost anything else for a little bit of a kick. (This makes about one cup.)

8 chipotle chiles, stems removed, seeded and minced (about 0.6 ounce)
1/2 cup diced red onion
1 cup water
1/3 cup apple cider vinegar
1/2 cup good-quality ketchup
4 cloves garlic, finely minced
3 tablespoons dark brown sugar

Combine all of the ingredients in a medium saucepan and bring to a low simmer. Reduce the heat to medium-low and simmer until thickened, about one hour. Remove from the heat and cool. Purée if desired.

This sauce will keep, refrigerated, for four weeks or it may be frozen for up to six months. (I freeze the sauce in a plastic wrap lined ice cube tray in one-ounce portions. Once the cubes are frozen, transfer to a resealable bag.)

Chipotle BBQ Sauce

This sauce has great flavor – moderate heat and a deep, rich flavor. You need to rehydrate the chipotles before you make the sauce.

6 chipotle chiles, stemmed and seeded
2 tablespoons unsalted butter
1 yellow onion, finely chopped (about one cup)
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried thyme
1/2 cup dark brown sugar, packed
1/2 cup cider vinegar
1/2 cup water
1 (six-ounce) can tomato paste
1 tablespoon “less sodium” soy sauce
1 1/2 teaspoons dry mustard
1 teaspoon hot sauce

Bring one cup of water to a boil over medium-high heat. Add the chiles. Remove from the heat and let the chiles steep for one hour. Drain the chiles, reserving the liquid. Remove the stems and seeds from the chiles and finely mince.

Melt the butter in a medium saucepan over medium-high heat. Add the onion, garlic, cumin and thyme. Sauté until the onion is translucent, about five minutes.

Add the chiles and the reserved liquid. Add the remaining ingredients and bring to a low boil. Reduce heat, cover and simmer for 30 minutes.

Makes approximately 2 cups of sauce
Heat Scale: Medium to hot

Chipotle Vodka

This vodka makes a great base for Bloody Mary’s! Use medium-grade vodka… you definitely don’t need top-shelf, nor do you want the cheap stuff that is close to embalming fluid. While the infused vodka will develop a smoky flavor after two to three days, the longer the chiles steep in the vodka the more pronounced the flavor. Unless you’re very adventurous or a real chilehead, do not drink this infused vodka straight!

1 liter decent vodka
4 to 6 chipotle chiles

Pour the vodka into a container (or drink a couple of shots to make room for the chiles in the bottle). Add the chipotles and let the chiles steep at room temperature for three to seven days. Strain the vodka and return to the bottle or container. Refrigerate until well chilled.

Makes 1 liter of flavored vodka
Heat Scale: Hot

Kicked-Up Bloody Mary

2 ounces chipotle-infused vodka
Tomato juice, V-8 or Clamato juice
1/2 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire Sauce
1/4 teaspoon hot sauce
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery salt

Fill a 12-ounce glass with ice and add the ingredients. Fill the glass with tomato juice, V-8 or Clamato (tomato and clam juice); stir well to combine. Garnish with a pickled okra, celery stalk or scallion and a wedge of lemon or lime.

Serves: 1
Heat Scale: Medium

Chipotle Aioli

This aioli works well as a sauce for hamburgers, pulled pork or ham and cheese sandwiches. It’s also good for a crudité.

1/2 cup good-quality mayonnaise
2 tablespoons lime juice
2 tablespoons finely minced rehydrated chipotles
1 tablespoon minced garlic
1/4 teaspoon coarse kosher salt

Combine the ingredients in a small mixing bowl. Refrigerate for at least one hour to allow the flavors to blend.

Makes approximately 1 cup of aioli.
Heat Scale: Medium

Chipotle Rub

This recipe makes about two cups of rub. Use it on pork, beef or chicken. Tightly covered, the rub will keep for four months.

1/2 cup dark brown sugar, packed
2 tablespoons coarse kosher salt
2 tablespoons chile powder
2 tablespoons granulated onion
2 tablespoons dried minced garlic
1 tablespoon celery seed
1 tablespoon freshly ground black pepper
1 tablespoon dry mustard (Colman’s is a good choice)
1 tablespoon ground chipotle
Combine ingredients in a medium bowl and stir well to mix.

(Editor’s note: Mike Stines is a professional chef, author and culinary instructor. He holds a “Doctorate of Barbeque Philosophy” (Ph. B.) degree from the Kansas City Barbeque Society. His award-winning book – Mastering Barbecue (Ten Speed Press, 2005) – has been called the “go-to” book for BBQ knowledge. His website is CapeCodBBQ.com.)