Shortly after posting one of my first Basic Ingredients posts, on Chipotles in Adobo Sauce, Cath Kelly from Australia commented: “I’ve been desperately looking for a recipe to make Chipotles in Adobo. We smoke our own Jalapeños which turn out beautiful, and this is the next step in my cooking process. Please hurry up and cook them up for us!”
Australia… An exotic place for someone to wonder how to make this addicting and versatile Mexican chile pickle. What’s more, as much as Chipotles in Adobo are a basic staple in Mexican cooking, most Mexicans buy them ready-made in cans in stores and of extraordinary quality.
Think mustard, do you buy it or make your own?
Then again, time has proved there are more people into making things from scratch than what I thought: The most visited Post on my site, by far, is the one to make Pickled Jalapeños. Another chile pickle devoured by Mexicans from morning ’til night, from north to south, also usually bought ready-made in cans.
Well, Cath, it has taken me a while. I am sorry. It has not been because I didn’t have your request in mind. On the contrary, I’ve been testing and tweaking my recipe here and there, for over a year (!) so that when you make it, it can be better than what you get in the stores.
There are different types of Chipotle Chiles. All Chipotles are Jalapeños that have been ripened, dried and smoked. They all turn out to be spicy, rich and smoky. But different varieties of Jalapeños turn into different varieties of Chipotles.
The smaller kind of Jalapeños, more intensely flavored and fragrant than the rest, turn into Chipotles Moritas, pictured above. Dark in color and deep in taste, they’re the ones I prefer. Commercial makers do too, probably because of their flavor and attractive color, but also because being smaller, they work well for the smaller sized cans sold in shops.
You can also use Chipotles Mecos, pictured below. They are bigger than Moritas and with a much lighter color. They are tasty too.
The perception exists, that it is complicated to make Chipotles in Adobo. It’s not.
Chipotles need to be rinsed and simmered in water for about 15 minutes. This rehydrates and plumps them up, so they can absorb the flavors from the Adobo sauce and have a soft bite.
Most recipes for pickling Chipotles, don’t include the Adobo element. But it is the Adobo which makes the store bought product so rich and delicious.
To make it, aside from the usual pickling suspects such as vinegar, oil and spices, after a lot of testing, I found out you need Ancho chiles. Some people add tomatoes some people don’t. My palate does call for them. Once the tomatoes and Ancho chiles are cooked in water until soft, and pureed, they make a rich Adobo base.
Yes… The idea of marinating a Chile in the puree of another Chile is wild. But it is exquisite. Chipotles are spicy, smoky and rich. Anchos are bittersweet, mild and have a prune like flavor. Trust me, they like each other’s company.
The Ancho chile base is cooked and seasoned over sauteed carrots, onion and garlic in olive oil.
With the addition of marjoram, thyme and bay leaves.
Then those chiles beg for salt and a generous amount of brown sugar, or piloncillo. What it does to those Chipotles is blissful.
No.
Maybe sinful.
You be the judge…
To finish the Adobo, pour rice vinegar and white distilled vinegar. That combination of vinegars works as if you were using the fruit based home made vinegars traditional in Mexico’s countryside.
Then you just add the chipotles, cook it all together for 10 minutes. And you are done.
Once they cool off, place them in pint sized jars.
This recipe will make four pints you can keep in the refrigerator until you finish eating them (they will last months and months and keep getting better).
There may be a more important reason why most Mexicans don’t make their own Chipotles in Adobo Sauce. Not only is it because the product sold at the shops is so good. Or because there is the perception that it takes a long time to make them. I think its mostly because they are so good, and eaten in such large quantities, that any home cook would need to make Chipotles in Adobo continuously in their kitchen to meet the steady demand for more.
They are eaten with everything! Tortas, sandwiches, quesadillas, tostadas as a pickle… They are also used to season and flavor from soups to stews, to tamales to beans, dressings and casseroles… and so much more…
Here you go Cath Kelly, I hope this recipe pleases you so. Now you got me in trouble, my husband says he will not eat the canned product anymore.
Chipotle Chiles in Adobo Sauce
Recipe Yield
Cooking time
Rate this recipe
Ingredients
- 1/2 pound dried chipotle chiles moritas about 90, or for the mecos, about 45
- 1 ounce ancho chiles about 2 or 3 chiles, rinsed, stemmed and seeded
- 4 roma tomatoes about 1 pound
- 1 1/2 cup ancho chile and tomato cooking liquid see below
- 1 cup olive oil
- 3 cups medium carrots peeled and sliced, about 2 1/2 carrots
- 1 white onion halved and sliced, about 3 cups
- 6 garlic cloves thickly sliced
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 3/4 cup dark brown sugar or piloncillo grated
- 1 tablespoon kosher or sea salt or more to taste
- 3/4 cup white distilled vinegar
- 3/4 cup rice vinegar
To Prepare
- Rinse the chipotle chiles and drain. Place in a medium saucepan and cover with water. Set over medium-high heat. Once the water begins to simmer, cook for 15 minutes. Turn off the heat.
- Place the stemmed and seeded ancho chiles and tomatoes in a pot and cover with water. Simmer for about 6 to 8 minutes until the tomatoes are cooked through and soft. Transfer to a blender with 1 cup of the cooking liquid, and puree until smooth.
- In a large saute pan, heat the oil over medium-high heat until hot but not smoking, about 1 to 2 minutes. Stir in the carrots and onion, let them season for a couple minutes. Make some room and add the garlic, cook for another minute. Pour in the ancho chile and tomatoe puree, the marjoram, thyme, bay leaves, salt and sugar. Stir, and let the sauce season and thicken for 5 to 6 minutes.
- Pour in the vinegars, and cook for another 5 minutes. Finally, drain the chipotles, discard their cooking liquid and add to the mix. Let it all cook together for 5 more minutes and turn off the heat. Let them cool off and place in jars.
- Cover tightly and refrigerate. Give them a day before you eat them, so they will have had time to pickle and thrive in that adobo sauce.
- They will keep in the refrigerator for 6 months, if you don't eat them all first.
Comments
90comments inYou Asked for It: Chipotle Chiles in Adobo Sauce
Carmel Oberdorfer
Dec 11
Pati, I love this recipe! I smoked my own jalapeños from my organic garden and used my own organic tomatoes, onions, carrots and ancho chiles, then made this recipe. It was so much better than store bought. I put it in half pint jars and pressure canned it, so it will be preserved for years. I often will remove the stems and puree the whole jar to have a paste to use.
Pati Jinich
Dec 19
My gosh, yummy! I just love chipotles so much and making that paste sounds like the perfect idea to me! Thanks for sharing Carmel.
Margie
Jul 11
Pati thanks for the recipe, do i have to refrigerate the jars can they stay on a shelf in a cool dry place and for how long would it be recommended to do this. Thinking of presents.
Pati Jinich
Jul 21
Hola Margie! If your cans will be air tight sealed you can store them in a cool dry place for months! If not, better to keep them in the fridge and they will last also for a long time. Good luck!
Brian
Apr 22
Thank you, I love it and love your show.
Pati Jinich
Apr 25
Thanks to you Brian, un abrazo!
Carrie
Sep 13
Thanks so much! Every year our grandfather accidentally plants a few jalapeno bushes when planting a bunch of bell peppers. So every summer I end up with bags of Jalapenos to try to cook through. This is the perfect way to make something tasty and lasting to go along with the pickled jalapenos and jars of salsa already being made.
Pati Jinich
Sep 17
So glad this recipe will help with your “problem” Carrie 🙂 🙂
Carrie
Oct 01
I have also found this as a great base for making an apricot bbq sauce!
Being a born and raised Texan from a Mexican neighborhood is hard living in Boston but your recipes keep making it easier. Thank you!
Pati Jinich
Oct 04
Yes! Great idea Carrie, thanks for sharing!
Ken
Jun 24
Thank you for sharing this, Pati!
This is very popular in Canada. Many people think that Chipotle Chiles are a fresh Chile pepper because we only see them in jars, mostly in salsas.
Pati Jinich
Jun 24
Thank you for reading and sharing, Ken!
Matt Bublitz
Jul 22
Hi Pati, is this able to be canned?
Pati Jinich
Jul 26
Absolutely Matt, you can make a big batch and then enjoy them for a long time!
Marsha Waggoner
Jul 22
I was so happy to find this recipe! You’re right — I can see how I will be making chipotles in adobo sauce at least once a week, because I use them all the time, so I may end up going back to using store-bought, but I have wanted to try making my own for a long time, and your recipes are fail-proof, so thank you, thank you, thank you!!
Pati
Jul 23
Thank YOU Marsha! And I use chipotles in adobo sauce all the time too…can barely keep them in the fridge 🙂
Rob
May 01
Hi Pati,
Do you ever mix the mecos and moritas together in the same batch or do you use a single chipotle variety?
Pati
May 08
You can mix them, but I prefer to use just one type. If you can, I recommend the moritas.
Katrina
Apr 13
I come back to this recipe every time I need to make homemade chipotle. Thank you, Pati, for sharing this gift with me, my family and friends.
Pati
Apr 21
Katrina thank you so much for your lovely post! I’m so happy you, your family, and friends love it.
Deena
Jan 31
Hi Pati, love your show. I love Mexican food, but am very new to cooking it. My husband is on a no salt vegetarian diet for a health problem. I am planning on making your chipotle chiles in adobo sauce without any salt. I know it will taste different …. but I have had to avoid all recipes that call for adobo sauce becaus of the salt restriction. I am so excited about this. Do you have any suggestions about me not using salt in this recipe?
Pati
Feb 01
You can just skip the salt and add more of the spices! The chiles will be delicious too 🙂
Pejay Christensen
Jan 18
Hi Pati. Just found your site. I had a recipe (that I’ve lost, sob) for a “sauce”made with your Chilis in adobe sauce. I was pretty sure I got it from watching one of your shows. Would you have a clue as to what I might be looking for???? If not, I’m just happy I found this site and will be checking in often. Thanks so much. Pejay
Pati
Jan 26
I use it in so many recipes… all of which are on my site! =) http://patijinich.com/pati_2020/?s=sauce&IncludeBlogs=3&posts_per_page=20&x=0&y=0
Sara
Sep 27
Buenos Dias!! I reached your website via http://remcooks.com/2015/08/09/homemade-mexican-chorizo/
I am making two batches of homemade sausage – one a breakfast sausage and the other a chorizo(which is where I found the link to this recipe- I made a double batch of chipotle in adobo last night and it is AMAZING!
I am standing at the stovetop eating it in small spoonfuls with my coffee this morning.
I live in Portland Oregon USA and we are so isolated from good fresh Mexican cooking. The restaurant choices are expanding and improving but in terms of stocking the pantry for home cooks the selection is sparse.
I was able to ring everything in the grocery store pilocillo included for the recipes only NO Chipotle chiles. So while do a quick Google search to familiarize myself with the chipotle seeing that the chipotle was the dried smoked red mature jalepeno which not available in any way shape or form I grabbed another bag of what I thought was a different pepper and this morning see I grabbed the larger bag of adobo grr – I brought those home and put them on the traeger BBQ/ smoker for an hour while I worked on the rest of the ingredients . I think the chipotles bring the smoke and heat to the recipe so with the smoked adobo I have smoke and LESS heat. So the smoked ado is had to be soaked and left until morning-seeing as I started this at 10pm and it was now midnight… So I just blended the smoked adobo in and it is delicious!!!!! We were going to do a Jewish style brisket tonight but I bet this adobo sauce would be excellent with a smoked BBQ brisket. We may change our plans. Thank you sara
Pati
Oct 04
Sounds fabulous for a brisket, Sara!
Ed
Sep 21
I’m a bit confused. Are these in a “thick” sauce like the canned? The pictures don’t display this and I see alot of liquid in the ingredients which leads me to believe they end up more in a “pickling liquid” rather than an “Adobo sauce”.
Stefan Gourmet
Apr 11
Made this and was great! More complex and rounder flavor than the canned stuff. Even did a post about it on my blog because I liked them so much. http://stefangourmet.com/2015/04/11/homemade-chipotles-in-adobo-sauce/ Thanks for sharing!
Pati
Apr 12
Very cool, Stefan!
Paul Smith
Jan 08
Hi There.
Just wondering, is it really a full cup of olive oil in the recipe?
I haven’t started it yet, but really looking forward to it.
Thanks.
Pati
Jan 12
Hi Paul, So happy you want to try this recipe! Yes, it’s 1 cup olive oil.
Laurie Smith
Jul 13
That’s only 4 tablespoons peer pint of finished product.
Allen Marlow
Dec 20
Hello Pati, thanks so much for this and all your recipes. And of course your Mexican Table show. It is informative and entertaining, I have learned so much from you. I found this recipe more than a year ago, and am finally getting around to making it.
My questions are:
— I like my Chipotles in Adobo Sauce to by quite hot/spicy. Most of the store bought cans are just not hot at all (to me). Is this recipe going to give me a nice, hot result? If not, what should I add to make it more spicy? If I toss in a raw habañero or two, would that kill the flavour?
— Also, you say these will keep in the refrigerator for six months. What if I don’t have room for four pint jars in my fridge? Is there a way to “process” the jars so they are shelf stable?
Thank you in advance for taking time to help me!
~Allen
Pati
Dec 23
Hi Allen,
These are pretty spicy! You can of course add a habanero. If you don’t have room in your fridge, just process your cans per your canning equipment instructions, or as you would jam or salsa.
Happy holidays!
Allen Marlow
Dec 25
Thanks for the fast response, Pati! Happy holidays to you and your family as well!!
I made a trip to my local Mexican grocery (Dos Hermanos Mkt in Ypsilanti, MI), but they had only one small package of the Moritas, and no other Chipotles at all! I was seriously bummed. I purchased what I could, including the Anchos, but will have to make another trip in a week or two.
Assuming I do a decent job with this, I think I’d like to make more to give away to friends and family. Being able to process the jars so they are shelf stable is a good thing. Thank you for confirming I can do this.
And thank you again for the kind reply. Have a great and happy new year!
~Allen
Gary McCutchen
Dec 03
Pati, we never seem to have enough adobo sauce, it seems to end up on everything. Will the intensity of the flavors be lessened if you double the adobo ingredients? Or, would we be better off pureeing (sp?)a portion of the original recipe to increase the volume of sauce?
James
Nov 25
So far, I’m using the recipe with one small change.. I add Pasilla Chili with the Ancho at the beginning. Love the flavors. Was wondering about larger quantities and if it is as easy as scaling the recipe x 4 as an example. I want to bottle as gifts as gifts over the Festive period. What would you suggest?
Pati
Dec 01
Hola James, Will make great gifts! Yes, just multiply the recipe.
Gary McCutchen
Nov 22
I’ve been wanting to try this for months! Finally got every thing together and can’t imagine we’ll be buying chipotles in adobo from the grocery store anymore. Are the carrots and onions just for enjoying or do they serve a role in the outcome?
Pati
Nov 24
Hi Gary, The carrots and onions add flavor. I’m so happy you are trying my recipe; let me know how it goes!
Gary McCutchen
Dec 03
Thanks Pati,
They turned out as tasty as one could possibly imagine. I see batch 2,3,4,etc. coming shortly.
anne meissner
Sep 10
Hi Pati –
found this recipe today – am looking forward to making it this weekend. Since a have an enormous harvest of jalapenos and poblano chiles from my garden this year, I am going to attempt to dehydrate my own peppers first.
2 questions: I live in Ohio, so we really don’t have super hot summers, so my ripe chiles are green not red. Do you think this will affect the taste of the chipotles in adobo recipe?
Secondly, I would like to can these for shelf-stable. Looks like there’s plenty of acid in this recipe to be safe – any thoughts on that?
Many thanks!!
Pati
Sep 12
Great, Anne!. YES to both questions. Report back!
Gary McCutchen
Dec 03
Anne, I live in SC and can grow ripe (red) Jalapenos with no problem. The 1st problem is getting enough ripe peppers at one time. The 2nd problem, if you’d call it that, is smoking/drying that many. It took me 3 days to complete the process and only had a few ounces. After purchasing the amount that 1 batch requires, I determined that it would be virtually impossible to achieve this quantity or quality with a home smoker and dehydrator. The cost of 1/2 pound from the latina grocer was less than $3 and they’re very good quality.
Gisela Neminske
Apr 17
I’ve looked 4 a recipe 4 chipotles 4 a long time; thank u 4 d instructions & recipe. Luv ur show & enthusiasm w/which u interact w/ur audience. Pati, do u have a good recipe 4 panuchos, if so share it, thanks! B richly blessed in all ur endeavors!
Pati
Apr 18
Gisela, Thank you so much for your message! I am happy you found my chipotles in adobo recipe. Will try to post panuchos soon.
Miss Food Fairy
Mar 26
OMG!! I’m loving this – I work in a spice house and have these chillies dried. Looking forward to trying your amazing recipe. Thank you for sharing and for the inspiration
Pati
Mar 28
Thanks for your message!! I hope you try making the chipotles in adobo.
Cristine
Jan 16
I can everything! Including chipotle en adobo – this recipe! However I reduce the amount of sugar-our taste-and also because we are diabetics.
I wouldn’t make all these recipes(I wouldn’t like them), but the recipes of Pati’s I do use are GREAT!
Most of what I can or cook or bake I give as gifts, or keep my pantry stocked for those occasions that I need or want them.
Pati
Jan 17
Thank you, Cristine!!
Another transplant
Nov 05
I caught the tail end of a cooking show (not yours) that I swore included the ingredient “Avocado leaf” in their adobo sauce (something I too have wanted to try making for some time). Is this a traditional Mexican ingredient and if so do you think it would go well in adobo sauce? I’ve also had trouble finding it so I am now wondering if I heard correctly…..
Pati
Nov 11
Yes! It is a traditional ingredient, it is fragrant and delicious. It is more likely that you will find it dried… Yes it would go well in an adobo sauce, use sparingly.
Gay H.
Dec 21
The avocado leaf has me intrigued. Is it just a leaf from a regular avocado tree? I’ve got a tree in the yard and was wondering if I can just pick one off of it? This recipe for chipotles in adobo looks amazing. I can’t wait to try it!!! I just made a batch last night from another recipe but it’s a little uninteresting hence my search for something better. I think I have found it! Thank you!!!
Pati
Dec 23
Hola Gay, Only use the avocado leaves from your tree, if you’re sure it’s a Mexican avocado tree (other varieties, such as Guatemalan avocados, can be toxic). Otherwise, you can find dried Mexican avocado leaves at your local Latin or Hispanic market. I hope you try my chipotles in adobo recipe! 🙂 Let me know what you think if you do…
Shelley Linthorne
Oct 12
This is probably the best blog I’ve ever searched!! It is very informative and easy to use. Its bright colorful and even though I’m gluten intolerant there are a lot of recipes I can use.
Thanks so much Pati, for all your amazing recipes and the knowledge you have of your ingredients. This site is like reading a book I can’t put down!
Pati
Oct 13
So glad to hear this Shelley!
marie
May 04
I cannot wait to make this, but can you explain the cooking liquid? It states “see below” I think I am missing something, can you explain? I just found your website and I am hooked! Cannot wait to start cooking!
Pati
May 07
Sure Marie,
It is the liquid in which the chipote chiles are simmered in the previous steps. Get cooking!! 🙂
Jason
May 01
Hey do you think I could can these the same way I do tomato sauce? Have you (or anybody else) tried?
Pati
May 02
Hi Jason,
Yes you can, give it a shot!
kathy
Apr 18
Thank you for the recipe, I will collecting the ingredients this week. My son, who can’t tolerate gluten, also can’t tolerate soy, and so often, canned adobe has soy.
Looking forward to the recipe. Thank you again for great instructions, photos as well.
Blessings,
Pati
Apr 19
Thank you, Kathy! I’m so happy you found the recipe so you can make sure your son’s chiles in adobo are gluten free. I hope you both enjoy them!!
Justin V
Oct 28
Pati, these are without a doubt, the best I’ve ever had. I underestimated the heat that they would retain, and ended up with numb lips for a while, but when I figured out the balance, they were perfect. I used them in a dish of mashed chipotle sweet potatoes with bacon and hickory syrup, and everyone loved it. Thanks again for a great recipe.
Justin V
Oct 01
I smoked jalapenos all day, and I just finished simmering them in your adobo recipe, and my house smells insanely smokey delicious. I can’t wait to use these peppers….
Pati Jinich
Oct 02
Hola Justin, I love the way my house smells when I cook peppers too! Let me know how you use them.
Jamie
Aug 11
Wow! This recipe is amazing! I’m from Australia and buying chipotle hot sauces is really difficult. I bought some dried chipotle peppers used them in the adobo. I ended up puttingv the finished product in the vitamix and diluting it a little with water and vinegar and now have bottles upon bottles of chipotle hot sauce yay!
Pati Jinich
Aug 12
So glad you enjoyed the Chipotle in Adobo Sauce recipe Jamie!
Silvia
Jun 19
Gracias muchisimas gracias Paty por compartir tus recetas yo soy admiradora tuya y quisiera aprovechar hojala no este abusando no tienes alguna idea de como hacer el chorizo person por mi atrevimiento y gracias.
Gidget
May 17
We have been smoking our jalapeno’s for years then freezing them to add to soups, chili, etc.
This adobo is just what these chipotle’s need!
I wonder if I can preserve them?
Thank you so much!
Rob
Mar 09
Awesome! Finally, an article that completely explains chipotle chilis!
Thank you so much!
Rob
Amanda
Feb 09
Just wondering if you de-seed the chipotle peppers will it just be a milder taste? Thanks.
Pati Jinich
Feb 10
Thank you for your question Amanda! Yes, if you de-seed the chipotle peppers, the sauce will have a milder taste. If you are going to de-seed them while making the sauce, then do it after they have boiled and rehydrated. However, by de-seeding them you are breaking apart the pepper and this will affect the texture and taste of the sauce. I would recommend de-seeding them right before you eat or use them!
donna herrod
Sep 19
I’ve been waiting for a cooking show like yours. My mother-in-law taught me to cook her beloved Mexican food and I’ve been cooking it for almost 47 years. I’m just thrilled to get some new recipes, like your marvelous Chop Chop Salad. Keep them coming. You are just so sweet and a pleasure to watch. I just can’t wait for the next show and recipes. Thank you so much. Donna Herrod
Pati Jinich
Sep 19
Muchas gracias Donna!
Sarah and Carla
Sep 03
We love your receipes so much and love natural cooking. We have a thought and need some ideas. A plum tree going to waste and all those lovely plums…. what can we make and some ways to preserve them for later…Love your show…. We enjoy yours over everyone else’s. You really make real food people want to eat. Thanks….
gladys
Apr 26
hi, great show, On Monday April 25, 2011 the music playing through out the show was great. Could you tell me the name of the group or groups.
thanks
gladys
Diana
Mar 30
Hola! Me da MUCHO gusto haver encontrado esta pagina! Como he buscado una buena receta de tacos alpastor. No tendras una por ayi??? Hay tantas en el internet que ya ni se pa donde jalar! Muchas gracias por todo el esfuerso y amor que le pones a tus recetas y a tu pagina.
– Diana
Steven
Mar 22
I came to this late, but I’m so making these.
(For the record, I make my own mustard now and then, too.)
Congrats on the new show! I’ve been a fan since your first Wash Post articles.
Cooking in Mexico
Feb 26
Great recipe, great photos, great writing! I will have to try this, as chipotles en adobo are on the top of my favorite chile list.
Kathleen
Pati Jinich
Mar 01
Hi Kathleen, Many thanks! Also at the top of my list, and they are much easier to make than one would think…
Perla
Feb 13
Esta receta la probaremos en casa de inmediato. solamente de leerla, ya siento en el paladar los sabores.
Las fotografÃas están extraordianrias. Bravo!
Perla
Pati Jinich
Feb 14
Gracias Per!!!!!
Aviva Goldfarb
Feb 13
Thanks for demystifying one of my favorite flavors, Pati–the photos are gorgeous and the recipe makes my mouth water!
Pati Jinich
Feb 14
Thank you Aviva!! I have a couple of extra jars in the fridge if you want to swing by ; )
Cath Kelly
Feb 13
All good things come to those who wait! I made your Tatcha the other day – sooooo goood – especially with a big dollop of sour cream.
Pati Jinich
Feb 14
Oooooooh. That’s how I like my Tacha too.
Cath Kelly
Feb 13
Oh WoW! You know where I’ll be later onthis week – in the kitchen cooking up chipotles in adobo! I can’t thank you enough!
Pati Jinich
Feb 13
My pleasure Cath! Sorry I took a while…
Lucy Harvest
Apr 24
Hi Pati!! I can’t believe I got so lucky to find your website, as I’ve been searching for a genuine chipotle recipe for 12 months too!! this past summer (Australia summer 2014), I decided to grow my own jalapenos and smoke them and try to make chipotle sauce.
I’ve now smoke the jalapenos but have not been happy with the recipes I’ve found on Internet, until I found yours.
I will make the sauce today. I already have the ancho chillies which I purchased in San Antonio Tx when I was last there in June 2013.
We are sooo desperate for chipotle sauce down here 🙁
Pati
Apr 29
YAY! Glad to be of help.