Canning Chipotles in Adobo Sauce

Name: Canning Chipotles in Adobo Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 15 min
Ingredients: 3 ounce 84 g dried chipotle peppers; 1 ancho chile; 3 cup 700 ml boiling water; 4 cup 900 g tomato purée; 1 cup 240 ml cider vinegar; 1 cup 201 g diced onion; 0.75 cup 108 g raw or brown sugar; 8 garlic cloves (peeled and minced or pressed in a garlic press); 1 teaspoon kosher salt; 1 teaspoon ground cumin; 1 teaspoon ground cinnamon

Chipotles in adobo are a classic ingredient in Latin American cooking, and they're easy to make at home.

Ingredients

84 g dried chipotle peppers
3 oz
ancho chile
1
700 ml boiling water
3 c
900 g tomato purée
4 c
240 ml cider vinegar
1 c
201 g diced onion
1 c
108 g raw or brown sugar
¾ c
garlic cloves
peeled and minced or pressed in a garlic press
8
kosher salt
1 tsp
ground cumin
1 tsp
ground cinnamon
1 tsp

Directions

1
Remove any stems and caps from the chipotle and ancho peppers. Place the peppers into a heatproof bowl, pour in the boiling water and cover the bowl tightly with plastic wrap. Leave the bowl on the counter and let the peppers rehydrate for 30 minutes.
2
Use tongs to move the ancho chiles into a blender. Ladle some of the soaking liquid into the blender, fix the lid in place and blend on high until smooth. Pour the contents of the blender into a stainless steel stockpot or preserving pot. Use tongs to transfer the soaked chipotle peppers into the pot. Pour the soaking water through a fine mesh sieve into the pot to filter out any particles that fell to the bottom.
3
Add the remaining ingredients to the pot and bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer for at least 30 minutes, stirring very frequently to prevent scorching, or until the sauce is reduced by more than half and is as thick as ketchup.
4
Ladle into jars, leaving ½ inch (13 mm) of headspace. Dampen a paper towel with vinegar and use it to wipe the rims. Fasten the lids in place and tighten them appropriately.
5
Use canning tongs to transfer the jars to a canner filled with enough boiling water to cover the jars by 2 inches (5 cm). Put the lid in place and return to a full rolling boil. Process jars for 15 minutes, adjusting for altitude; see notes below.
6
Transfer jars to a wire rack or towel-lined counter. Cool completely (at least 12 hours) before removing any rings, wiping clean and labeling. Store in a cool, dark place for up to 1 year.