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Homemade Chipotles in Adobo Sauce

 Products Used: OTO Reserve Balsamic Vinegar, Aceto Balsamic Vinegar, Organic Apple Cider Vinegar


20 dried morita chipotle chilies

1 medium yellow onion (preferably sweet)

4-6 cloves of Garlic

1/3 cup OTO Organic Apple Cider Vinegar

2 Tbsp OTO Reserve Balsamic Vinegar or Aceto Balsamic Vinegar

2 Tbsp Brown Sugar

1/4 cup Ketchup

1 tsp Kosher Salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp dried thyme


In a saucepan, bring 3 cups of water and the dried chipotles to a boil.  Bring down to a simmer for 20 minutes or so.  Remove all but 4 of the chipotles and put them aside.  Combine the remaining 4 chipotles and cooking water with all the other ingredients in a food processor.  Process until smooth.  Return mixture to saucepan and add the rest of the chipotles.  Simmer for another 20 minutes or so (stirring occasionally)  or until the sauce thickens.  Let cool and store in an airtight container in the fridge for up to a month.