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Also known as: chipotles in adobo
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, they are a low-calorie condiment that provides vitamins A and C, which support immune health. They also contain capsaicin, a compound that may boost metabolism and offer anti-inflammatory benefits, though they can be high in sodium depending on the brand.
Per 100g, this ingredient contains approximately 75 calories and 12g of carbohydrates. Because they are highly concentrated in flavor, a typical serving size is much smaller, making the caloric and carb impact on a meal very low.
Most commercial brands are vegan, as the sauce is typically made from tomatoes, vinegar, and spices. However, you should always check the label for hidden ingredients like lard or honey, which are occasionally used in traditional preparations.
Yes, they are generally considered keto-friendly. While they contain 12g of carbs per 100g, a single pepper usually contains only 1-2g of net carbs, allowing you to add significant smoky flavor to dishes without exceeding daily carb limits.
They offer a complex flavor profile that is intensely smoky, tangy, and spicy. The peppers are dried and smoked jalapeños, while the adobo sauce provides a savory, vinegary, and slightly sweet tomato-based background.
You can mince the peppers to add heat to chili and stews, blend the entire can into marinades for meats, or whisk the sauce into mayonnaise for a smoky aioli. They are also excellent when swirled into cream-based sauces or mashed into avocado for guacamole.
chipotle peppers in adobo sauce is a versatile ingredient found in cuisines around the world. With 75 calories per 100g and 1 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 3 recipes featuring chipotle peppers in adobo sauce with step-by-step instructions.
Browse recipes →They have a moderate to high heat level, typically ranging from 2,500 to 8,000 Scoville Heat Units. They are generally spicier than fresh jalapeños due to the concentration of heat during the drying process, but milder than habaneros.
Transfer the remaining peppers and sauce into an airtight glass jar and refrigerate for up to two weeks. For longer storage, freeze individual peppers with a spoonful of sauce in an ice cube tray or small freezer bags for up to 6 months.
The best substitute is a mix of smoked paprika and cayenne pepper to mimic the smokiness and heat. If you have chipotle powder, you can mix it with a little tomato paste, vinegar, and a pinch of sugar to replicate the consistency of the adobo sauce.
Check for any fuzzy mold growth on the surface of the sauce or the peppers. If the sauce develops a sour, fermented smell or if the texture becomes excessively slimy, the product should be discarded.
