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skinnymixer's Chipotle Peppers in Adobo Sauce

Prep Time2 mins
Cook Time23 mins
Soaking20 mins
Total Time25 mins
Course: Condiment
Cuisine: Mexican
Author: Skinnymixers


  • 2 dried ancho chilli
  • 10 dried chipotle morita chilli
  • 3 cloves of garlic peeled
  • 1 medium brown onion peeled, quartered
  • 30 g oil of choice
  • 400 g tin chopped tomato
  • 100 g water
  • 50 g tomato paste
  • 20 g white vinegar
  • 20 g coconut sugar or brown sugar leave out for low carb
  • 1 tsp cracked black pepper
  • 1 tsp salt
  • 1 tsp dried oregano


  • Soak ancho and chipotle chilli in boiling water for 20 mins.
  • While the chilli are soaking, add garlic and onion to mixer bowl and chop for 3 sec/speed 9/MC on. Scrape bowl down.
  • Add oil to mixer bowl and cook for 7 min/100°C or 212°F/speed 1/MC off.
  • When the chillis have finished soaking, remove the stems from each chilli and deseed the ancho. Set the chipotle aside.
  • Put the ancho in the mixer bowl with the remaining ingredients (except the chipotle) and blend for 1 min/speed 9/MC on.
  • Add the chipotle chillis to the bowl and cook for 15 min/steaming temp/slowest speed/MC off. Put your simmering basket over the hole to avoid making a mess!


Store in individual portions (i recommend in lots of 2 chillis) in the freezer or in a sterilised jar in the fridge for up to 12 months.
Important: if you can only get meco chipotle, which are typically much larger, soak 30 g or 1 oz of them as per the recipe and use a sharp knife to chop them into small chunks.