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Old 04-10-2007, 10:34 AM   #1
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Turning "Chipotles in Adobo Sauce" into a dry rub

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
4-tbsp ketchup
3-cups water
¼-tsp cumin
½-tsp oregano
½-tsp salt

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.

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Old 04-10-2007, 10:39 AM   #2
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Leave out the flour and starch and include the onion, garlic and spices.

Typical for the other spices for a BBQ rub would be brown sugar, cumin, cayenne, paprika, black pepper. You could also include a purchased spice mix such as Emeril's Essence, one of Paul Prudhommes' or any other one you like.

You could also mix the chipotle in adobo with the other dry spices and make a thick paste to rub onto the meat.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 04-10-2007, 10:47 AM   #3
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the vinegar...

I don't know if you can really get rid of all the wet ingrediants and get the same flavor. For example i think the vinegar is key to chipotle in adoba. I don't think it would taste the same if you got rid of it.
If you can't take the heat, then get out of the kitchen!!!
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Old 04-30-2007, 02:04 PM   #4
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Try a smoked Paprika as it will give you a nice smoky flavor without building up an incredible amount of heat from using to many Chipotle peppers.

Bryan Knox
What if the the Hokey Pokey IS what it is all about?
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