Smoky chipotle in adobo from Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods by Mary Karlin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Must be prepared at least 3 days before using.

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Reviews about this recipe

  • Serious Eats

    The complexity of the fermented adobo sauce can't be beat. If it weren't so spicy, I would eat it with a spoon. My blender really struggled with this thick sauce. Next time, I'll use a food processor.

    Full review
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