Skip to content
FriendsPantry

Sauces, pastes & condiments · Pastes

Chipotles in adobo

Smoked, dried jalapeños canned in a tangy tomato-vinegar adobo sauce; smoky heat for Mexican stews and marinades.

Also called: chipotle peppers in adobo sauce, chiles chipotles adobados, chipotle

Around the world: chiles chipotles en adobo (es)

A kind of chilli pepper

3 recipes with it

What it is

Chipotles are ripe jalapeños that are smoked and dried. Canned 'en adobo' they are stewed in a thick red sauce of tomato, vinegar, garlic and spices, becoming soft. Both the peppers and the sauce are used, often blended. They are much smokier and hotter than fresh jalapeños.

How it’s used

  • Tinga de pollo
  • Blending into salsas and mayo
  • Marinades for pork, chicken and beans
  • Chilli con carne and barbecue sauces
  • Smoky soups and stews

Characteristics

Taste
Smoky, hot, tangy and slightly sweet.
Texture
Soft whole peppers in thick sauce.
Appearance
Dark reddish-brown.
When cooked
Heat spreads through a dish; start with one pepper. Blends smooth easily.
Sold as
canned, smoked
Cooking uses
Mainly a seasoning, Commonly cooked

Storage

Refrigerated. Transfer leftovers out of the tin into a covered jar and refrigerate; freeze individual peppers for longer storage.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
21 kcal
Protein
0.9 g
Carbohydrate
5.1 g
Fat
0.1 g
Fibre
1.3 g
Sugars
3.32 g

USDA FoodData Central: Peppers, hot chili, red, canned, excluding seeds, solids and liquids (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Smoked paprika — With chilli flakes and a little tomato paste and vinegar.

Related ingredients

Recipes with chipotles in adobo

More pastes