Chiptole en Adobo…

I swear we are addicted to spicy food in this house. Curry, Thai food, pasta with chilli sauce, all a manner of Asian awesomeness. But our current addiction is Mexican Food.

Culinary memory lane

Trawling through some old photograph albums with the kids we found a treasure trove of photos from a pre-children trip to Mexico. The culinary trip down memory lane began…tortillas, enchiladas, an incredible lemon and chicken soup, huevos rancheros…

We cooked up a storm for a few weeks but again and again we ran up against a gap in the taste experience, something wasn’t quite hitting the mark. Then…a few weeks ago, we visited London for a day trip and stopped at the Wahacca Street Food stand on the South Bank for a snack…that was it…the taste was right there…the sauce…what was it…

The missing ingredient

Turns out it was this incredible Chipotle en Adobo Sauce. Yes you can buy it in a jar but the home made stuff is soooo much better – and hotter!

How to use it?

This stuff is HOT, really hot! You only need an ice cube amount for a chilli but it stores well in the fridge and freezes brilliantly!

Perfect as an instant authentic taste kick for Chilli con Carne, a great addition to BBQ meats, smear a tiny streak on bread with cheese, drizzle some into a hearty soup…you get the picture!

I bought my chillis in bulk from the Mex Grocer so doubled up the recipe. This makes a HUGE amount of sauce, bearing in mind an ice cube sized amount powers a whole chile con carne!

The recipe, adapted slightly from the Wahaca original!


  • 30-40 chipotle chillis (yes I double and used around 70!)
  • 1 large onion peeled
  • 1 whole bulb of garlic peeled
  • 3tbsp total of oregano and thyme plus a couple of bay leaves
  • 1 large tsp cumin seeds
  • 3 tbsp of demerara sugar
  • 1 tsp salt
  • 125 ml white wine vinegar

To make the sauce

  • Remove the stalks from the chillis but leave the seeds in
  • Fill a large pan with water so that it just covers the dried chillis – bring to a boil then turn down and simmer for around half an hour
  • Drain the chillis (keeping most the water you drain out in a separate bowl)I like to leave a small amount of the water in the mix to make blending easier. Add the onions, garlic and spices and whizz in a blender or a nutri-bullet style machine until you have a smooth but chunky puree.
  • Heat a couple of spoons of olive oil in a pan and add the pureed mixture to the oil. Fry gently for a few minutes.Make sure you have the windows open or the extractor on as the chilli vapours at this stage are pretty brutal!
  • Add the vinegar, the rest of the water you drained away, sugar and salt and simmer for a further 20-25 minutes. Don’t let the mixture boil and stir gently now and again to stop the mix catching on the bottom of the pan.
  • Enjoy

Word of warning though..don’t offer a taste to your husband on the end of spoon when he thinks it’s a new flavour of jam…he might not be able to speak for a while!


Chipotle en Adobo Mexican Sauce



  1. Reply


    April 7, 2018

    This recipe sounds absolutely delicious! Bookmarking as I am a big fan of spice x

    • Reply


      April 8, 2018

      Thanks…it’s awesome. VERY hot though x