Super Quick Video Tips: How to Make Your Own Chiles in Adobo Sauce
Do you really need the whole can? With our recipe, make as much—or little—as you want.
Watch more Super Quick Video Tips at
America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.
Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
Good to know the hack.
Why you talk so fast?
Just buy the small can of chipotles in adobo sauce which is a dollar or slightly more. Adobo means marinade and in this case they are referring to the spicy marinade that accompanies the chipotles and not a Philippine adobo, Spanish adobo, Caribbean adobo etc.
What can I use as a substitute for the tomato paste, so I don't have to leave one open can of it to mold after using only a quarter teaspoon?
tomato paste in a tube.. may be a good choice
Actually, adobo originated from Spain 🙂
tomato paste freeze well and is easy to cut off the amount you need.
Freeze your tomato paste broski.
It's always nice to have a substitution on hand for those times when you're in a pinch. Thanks for the recipe!
I break down the small can of same brand chipotles and freeze them in small tupperware containers- or any freezer safe will do. then defrost what you need, as these canned peppers are soooo hot! Don't need the whole can.
Love the taste of Adobo Sauce!
IF YOU WANT THE REAL ADOBO… LESS FUSS AND BETTER THAN CANNED ONE… SEARCH FOR FILIPINO ADOBO.. IT WILL HELP U TO MAKE IT BY SCRATCH SAFE AND PRESERVATIVE FREE!!!! I SO UNLIKE THIS VIDEO OF ADOBO IN CAN…..
oh my god adobo in can??? adobo originated in the philippines… its easy n better to make it on scratch
Drop teaspoon full into ice tray, freeze and then pop out, store in freezer bag. Use as little or as much.
Or…buy a smaller can…
Super Bad suggestion!!!!
Mine has never gone bad! i use them alot.
Better suggestion is buy the chipotles dry and boil when needed . dry chipotles you can store them for a long time.
She's sexy.
UM, I put the chipoltes in an air tight container and put them in the produce drawer in my fridge. NEVER have I had them "go moldy" because they won't! They are full of vinegar which is going to impede the growth of bad bacteria and mold. Nothing, in my opinion will take the place of the real thing. If people are worried about them going bad in the fridge they can just put the extras in ice cube trays in the freezer and they will keep fine. Problem solved.
Depending on how much/little tomato paste you use, they have toothpaste-style tubes of it that might be handy. It's usually way more expensive, but actually super handy if you're only using a tablespoon or so at a time.
So now instead of a 3/4-full can of chipotle going moldy in my fridge, I'll have a 3/4-full can of tomato paste going moldy in my fridge.
Or just portion bits of leftover pepper/sauce on a bit of wax paper and freeze solid then bag.
usually I just eat them