10 minutes
A flavorful combination of smoked jalapeños and rich adobo sauce, perfect for adding a spicy, smoky touch to your meals.
Smoked Jalapeños, Seeded
0 oz
Adobo Sauce
0.25 fluid ounces
1. Remove Seeds from Jalapeños
Begin by carefully removing the seeds from the smoked jalapeños. Use a knife and spoon or a seed remover to make this task easier. This step is crucial because it significantly reduces the heat of the jalapeños, making them more palatable for those who prefer a milder taste.
2. Coat Jalapeños in Adobo Sauce
Next, immerse the seeded jalapeños in the adobo sauce. The sauce should coat them thoroughly, allowing the rich, smoky flavors to meld together.
3. Store Extra Adobo Sauce
If you find yourself with extra adobo sauce, store it for future culinary adventures. Place the leftover sauce in a resealable baggie and freeze it. This will ensure you have a ready supply of adobo sauce for whenever you need to add some zest to your dishes.
Select high-quality, pliable, and aromatic dried chipotle peppers that are not overly brittle or have an off smell, as these are likely stale.
Preserve the chipotles in a sterile jar submerged in their sauce in the refrigerator for up to a month, or freeze for longer preservation.
Let the chipotles in adobo cool and settle for a few hours or overnight in the fridge to intensify the complexity of flavors.
Use apple cider vinegar for its fruity tang, and dark brown sugar for a rich molasses note in the adobo sauce.
Simmer the sauce gently for 30 to 45 minutes to meld flavors and achieve a richer consistency, stirring occasionally.
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