Chipotles in Adobo Sauce - Tex Mex

My husband woke from his nap this weekend and went straight for the kitchen. He just had to find out what that tantalizing smell that was wafting and lingering in the air. This is really good stuff (we used some later that night, per his request). As I've never had the canned type, I can't rate it against that, but it stands up on its own very well. Love the concentration of flavours. It took me closer to 1 hour 45 minutes to reduce liquid down. I divided this into several small portions and froze all but one. Can't wait to use it again. Thanks for your help on this!

This turned out perfectly. I love the flavor. I added this to some tomato salsa I canned last summer and wow! It makes a great dip.

Fantastic! I rarely use chipotles, but is used this in my carnitas (#218399) and it was equal to if not better than before. I froze the remainder and now have enough for all year in individual packets. Thanks!

Nice. I've grown jalapenos in my garden for the last 15 years. Made picante, roasted them, and gave most away. Got a new smoker 2 weeks ago and made some "chipotles" Made them with adobo sauce. WOW. this stuff is awesome. Made as recipe called for. Put it through the food processor after it was done. Smokey, sweet, and spicy. Thank You I've been looking for something like this for a long time! OOOps forgot to givethis one 5 stars. I'm impressed and making more as we speak

I made this with a bunch of red, vine-ripened jalapenos from the garden, after smoking them for a few hours in my smoker. This is the best recipe for chipotles in adobo that I've tried, and will only use this one from now on - thank you! It does smell fantastic while they are simmering like everyone says.. one of the reviewers said that their chipotles didn't soften up enough; some of mine where pretty brittle too when I started out, so what I did was mix all the ingredients together and let it soak overnight, then went with the 2-hour or so simmer the next day. They all came out fine. Hope this helps.