What Are Chipotles in Adobo Sauce?
Chipotles in adobo are smoked, dried jalapeño peppers packed in a tangy, slightly sweet tomato-based sauce made with vinegar, garlic, and spices. They come in small cans and are one of the most versatile ingredients in Mexican and Tex-Mex cooking.
The peppers themselves are smoky and moderately spicy, while the adobo sauce adds depth and tanginess. Together, they bring a rich, complex flavor that’s hard to replicate with any single ingredient.
The easiest (and best) way to use them is to blend the entire can into a smooth chipotle paste. One spoonful transforms everything — from a batch of chipotle sweet potato tacos to a cozy pot of mushroom soup or a smoky chipotle maple dressing.
Why You’ll Love Making Chipotle Paste
- One-ingredient flavor bomb. Blend the whole can — peppers and sauce together — into a paste that elevates tacos, soups, marinades, and dressings instantly.
- Lasts for months. Store in a jar in the fridge (up to 3 months) or freeze in ice cube trays for easy grab-and-go portions.
- No more wasted cans. Most recipes call for 1–2 chipotles, leaving the rest to go bad. Blending the whole can solves that problem forever.
- Endlessly versatile. Use it in chipotle crema, barbecue sauce, enfrijoladas, mayo, refried beans — the list goes on.
How Spicy Are Chipotles in Adobo?
Chipotles sit at 2,500–8,000 Scoville units, which puts them in the same range as fresh jalapeños. But the smoking process and the vinegar in the adobo sauce mellow the heat, so they taste less sharp and more deeply flavored than a raw jalapeño.
If you’re spice-sensitive, start with ½ teaspoon of the paste and build from there. You can also mix it with yogurt, sour cream, or Mexican crema to dial back the heat while keeping the smoky flavor.
Chile Spiciness Calculator
How to Make Chipotle Paste
This is the single best thing you can do with a can of chipotles in adobo. It takes 2 minutes, uses the entire can, and gives you a paste you’ll reach for constantly.
- Open the can and pour everything — peppers and sauce — into a blender or mini food processor.
- Blend until smooth. You want a uniform, pourable paste with no chunks.
- Transfer to a glass jar and store in the fridge for up to 3 months, or portion into an ice cube tray, freeze, and transfer to a freezer bag for up to 6 months.
How to Store Chipotle Paste
- Fridge: Transfer to a glass jar with a tight lid. Keeps for up to 3 months.
- Freezer: Portion into an ice cube tray, freeze until solid, then transfer cubes to a freezer-safe bag. Keeps for up to 6 months. Grab a cube whenever you need it.
- Tip: Label the bag with the date. One cube ≈ 1 tablespoon, which is perfect for most recipes.
Where to Buy Chipotles in Adobo
- Grocery stores: In the U.S., most supermarkets carry them in the Latin/Hispanic aisle. Look for La Costeña, Embasa, or San Marcos brands.
- Online: Amazon and online Mexican grocery stores ship nationwide.
- Pantry tip: Cans last for years unopened. I always keep at least two on hand — one for this week, one for backup.
Chipotle Substitutes
Can’t find a can? Here are the best alternatives:
- Ancho chile powder + smoked paprika: The closest match. Use 1 teaspoon ancho powder + ½ teaspoon smoked paprika per chipotle pepper called for.
- Chipotle powder: Ground dried chipotles — same flavor, just without the sauce. Start with ½ teaspoon and adjust.
- Smoked paprika + cayenne: For a milder smokiness. Use 1 teaspoon smoked paprika + a pinch of cayenne.
- Hot sauce + liquid smoke: A few dashes of each can work in a pinch for marinades and dressings.
10 Ways to Use Chipotle Paste
- Chipotle crema: Mix 1 tablespoon paste with sour cream or Mexican crema. Drizzle over tacos, bowls, or enfrijoladas.
- Refried beans: Stir a spoonful into your refried beans or black beans while they cook.
- Chipotle mayo: Mix with mayo for sandwiches, burgers, or as a dipping sauce.
- Barbecue sauce: Add a tablespoon to your favorite BBQ sauce for a smoky kick — incredible on mushroom sliders.
- Soups and stews: Stir into mushroom soup, chili, tortilla soup, or any brothy dish for instant depth.
- Marinades: Combine with lime juice, oil, and garlic for a quick marinade for tofu, chicken, or vegetables.
- Salsa verde: Roast tomatillos and garlic, then blend with a tablespoon of paste for a quick chipotle salsa verde.
- Salad dressing: Whisk into a chipotle maple vinaigrette with olive oil and lime.
- Rice and grains: Stir a teaspoon into cooked rice, quinoa, or couscous for a smoky side dish.
- Taquitos and tacos: Toss with sweet potatoes for chipotle sweet potato tacos or use as a sauce for any taco.
You Might Also Like
- Crispy Chipotle Sweet Potato Tacos
- Mexican Mushroom Soup with Chipotle Broth
- Chipotle BBQ Mushroom Sliders
- Chilaquiles with Chipotle Tomatillo Sauce
- Winter Salad with Chipotle Maple Dressing
- All About Ancho Chile Peppers
- All About Poblano Peppers
Frequently Asked Questions
How to make chipotle paste?
Equipment
- Jar with a lid
Ingredients
Instructions
- Open the chipotle chile can and pour the contents into a blender. Blend until smooth. You can also use a food processor.
- Then pour it into a jar and store it in the refrigerator. It will last up to three months. Even though I predict you’ll finish it before.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.