Chipotle
Chipotle is a ripe jalapeño pepper smoke-dried in a wood-fired cocedor. Camargo, Chihuahua, documents a large-scale version of the process; its source accounts do not establish a complete home batch or validated safety endpoint.
Chipotle adobo
Chile adobo · Mexican chile adobo · Chipotle in adobo sauce · Adobo sauce
Chipotle adobo is a cooked sauce of smoked chipotle chiles, tomato, onion, garlic, dried chile powder, spices and vinegar, the form in which chipotles are most often sold in the United States.
Overview
Chipotle adobo is a cooked chile sauce built on smoked chipotles, tomato, onion, garlic, powdered dried chile, spices and vinegar. It is the form in which most chipotles are sold, canned, in the United States.
The name adobo also covers broader regional marinades and pastes, so this Mexican chile sauce is distinct from unrelated dishes with the same name.
Sources for this section
History
The chipotle is an old Mesoamerican way of preserving chiles, and the name comes from Nahuatl chīlpoctli, meaning smoked chili. The adobo marinade itself came from Spain as a seasoning and preservative.
The source does not date the Mexican chile adobo sauce, so its date is unknown.
Sources for this section
Preparation
The chiles are rehydrated and blended with tomato, onion, garlic, dried chile powder, spices and vinegar, then simmered until thick.
Sauce alone and whole chiles packed in sauce are different products, and the source treats canned adobo as the common commercial form.
Sources for this section
Use
Chipotles in adobo are used as a seasoning in Mexican and Tex-Mex cooking.
Sources for this section
History
The source says the chipotle is an old Mesoamerican method of preserving chiles, long before the Aztecs, and that the name comes from Nahuatl chīlpoctli, meaning smoked chili. It says the adobo marinade itself originated in Spain as a seasoning and preservative. Canned adobo is the most common form of chipotle sold in the United States.
Ingredients
Chipotle chilesrehydrated in hot water or their own sauce
Amount not stated
smoke-dried ripe jalapenosTomato
Amount not stated
Amount not stated
Garlic
Amount not stated
Dried chile powder
powdered dried chiles
Vinegar
Amount not stated
Spices (optional)
Amount not stated
other spices and herbs, not specified by the sourceMethod
- Rehydrate the chipotle chiles in hot water until soft.
- Fry or roast the tomato, onion and garlic until they colour.
- Blend the chiles with the tomato, onion, garlic, powdered dried chile, spices and vinegar to a smooth sauce.
- Simmer the sauce until it thickens and the flavours meld.
Places
Mexico
Traditional use · Country evidenceThe source places chipotle use in Mexican and Tex-Mex cooking. It does not date the Mexican chile adobo. The United States is the main market for canned adobo, per the same source.
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Sources
WikipediaMethod · History
ChipotleChipotle is a smoke-dried ripe jalapeno; the name comes from Nahuatl chīlpoctli, smoked chili; about ten pounds of jalapenos yield one pound of chipotles.
Chipotles in adobo are preserved in a seasoned sauce that typically includes tomatoes, onions, powdered dried chilies, garlic and vinegar.
The adobo marinade originated in Spain as a seasoning and preservative; canned adobo is the most common form of chipotle in the United States.
Cited in: Overview; History; Preparation; Use