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Chipotle Chiles in Adobo Sauce

Chipotle Chiles in Adobo Sauce are actually easy to make at home. We suggest a big batch so that you can freeze small portions.

Low FODMAP Serving Size Info: Makes 2 1/2 cups (600 ml); serving size 1 tablespoon

Course: Basic, Condiment, Sauce
Cuisine: American, Mexican
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Makes: 40 Servings
Calories: 12 kcal
Author: Dédé Wilson

Ingredients:

  • 2 ounces (55 g) dried chipotle peppers (about 20 to 30 medium sized)
  • Boiling water
  • 2 1/2 cups (600 ml) canned tomato purée, such as Muir Glen or Pomi Organic Strained Tomatoes, divided (see Tips)
  • 1/3 cup (27 g) finely chopped leeks, green parts only
  • 1/3 cup (27 g) finely chopped scallions, green parts only
  • 2/3 cup (165 ml) distilled white vinegar or apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt

Preparation:

  1. Remove any stems from the chipotles and discard; there might not be any. Place the chiles in a heatproof bowl and cover with boiling water. Cover with a plate, large lid or even tightly with plastic wrap and allow to sit for about 20 minutes or until chiles are rehydrated, soft and pliable. Drain, discarding the water.
  2. Place half of the chiles in a blender (just eyeball it) along with half of the tomato product, and all of the leeks, scallions, vinegar, sugar, pepper and salt. Blend until smooth.
  3. Scrape blended mixture into medium-sized heavy bottom pot and add reserved tomato product. Roughly chop the remaining chiles by hand and add them to the pot making sure to include any juice, seeds, and skin.
  4. Bring to a simmer over medium high heat, stirring often. Adjust heat, cover and cook at a low simmer for 45 minutes to 1 hour, checking and stirring occasionally. Cook until mixture has thickened a bit. The sauce might also darken a little bit, which is fine. If it overly dries out during cooking, simply add a little water.
  5. Cool completely then divide into small airtight containers (we like 1/4 cup (60 ml) portions). Refrigerate for up to 1 month or freeze for up to 6 months. Give these to your FODMAP friends! They will love you for it.

Tips

  • We absolutely love Pomi Organic Strained Tomatoes. They come in a shelf stable aseptic box and have one ingredient: tomatoes! If you have some of these on hand you will always be ready for tomato-based sauces at any time of year.
  • Look for chipotle chiles in the bulk department of natural foods stores or mail-order for best economy.

If You Can Tolerate

  • Fructans: If you have passed the garlic fructan Challenge add up to 8 minced garlic cloves to the sauce with the rest of the ingredients before cooking. That is a lot of garlic but you will typically only be eating a max of a tablespoon at a time of the finished product. As always, gauge your digestive response.
Nutrition Facts
Chipotle Chiles in Adobo Sauce
Amount Per Serving
Calories 12 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 59mg2%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.