Got a can of chipotles in Adobo sauce right here. The ingredients list says: Chipotle Peppers, Water, Tomato Puree, Vegetable Oil, Wheat Flour, Salt, Vinegar, Starch, Onion Powder, Garlic Powder, and Spices.
Okay, let's ditch the Water, Tomato Puree, Vegetable Oil, and Vinegar since they're wet ingredients. That leaves us with Chipotle Peppers, Wheat Flour, Salt, Starch, Onion Powder, Garlic Powder, and Spices.
If we get ground up Chipotles to simulate the Chipotle Peppers, what should we add from the others to duplicate that authentic smoky yet spicy flavor we all love in a dry rub? Any ideas?
This is the ONLY adobo sauce recipe I could find online...
10-whole chipotle peppers (smoked, dried jalapeno peppers)
1/3-cup onion, diced
5-tbsp cider vinegar
2-cloves garlic, sliced
Still ditching the wet ingredients, we could turn the garlic cloves into garlic powder and the onions into onion powder, then add the rest. My goal is to effectively get all the dry ingredients together for storage, so I can add the vinegar and oil, possibly ketchup and tomato puree, just before serving. Thanks for your help ladies and gentlemen.