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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
- 10 dried chipotle peppers break off stems
- 2 cans 7 oz each tomato paste
- 1 medium onion peeled and sliced
- 4 large garlic cloves peeled
- 3 dates pitted
- 1/2 cup apple cider vinegar
- 1-1 1/2 cups water
- 1/2 tsp salt
- 1/2 tsp black pepper ground
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/8 tsp allspice
- 1/8 tsp ground cloves
Instructions
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Place all the ingredients into a medium size sauce pan. I started with 1 cup of water.
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Mix everything together.
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Cover with lid.
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Over medium-low heat cook mixture until the peppers are soft, about 30 min. More as needed. Stir every 10 min.
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Add the mixture to a blender and blend until smooth. Add more water if needed or to desired consistency.
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Store in airtight container in the fridge for about one week or freeze. Drop one Tbsp mixture onto lined baking sheet to freeze. Once frozen place the adobo in airtight container and freeze until needed.
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Makes about 3 cups.
Recipe Notes
*choose organic ingredients when possible.