Substitute for chipotle peppers in adobo sauce?

I am a former chef and use those peppers in the adobo sauce quite often, there a bit smokey from the dried and smoked jalapeno chipolte peppers and the sauce adds a bit of tangy a decent substitute would be a bit of hot sauce mixed with a steak sauce like A 1 or Heinz 57, I would use 1 tablespoon of St Sc and 1 teaspoon of hot sauce (Tabasco or Franks), but it all depends on your heat levels, more for a hotter flavour and less for a milder taste. even a bit of ketchup in will tone down the heat, no more than 1 teaspoon per 2 cups of sauce.

Chipotle Peppers In Adobo Sauce

Adobo Sauce Substitute

I would try to find some sort of smoked peppers, since that's what Chipotles are. failing that, it doesn't REALLY matter which peppers you use, since it sounds like a specialized recipe. Adobo sauce isn't really the traditional sauce for burritos, so they should come out okay, just a little different. One of the wonderful things about Mexican cooking is that you can switch sauces and basics around so infinitely, and still have a great dish. I would keep an eye out for that ingredient, and follow the recipe EXACTLY when I knew I had all the ingredients to make it exactly, but you will be okay mixing and matching ingredients.

Chinese food is the same way: set of ingredients, set of sauces, mix and match until you come up with a combo that you like.

You can use any peppers (not peppercinis, though, as stated above: those are marinated Italian peppers)... chipolte peppers are roasted so that they're smokier than others, but whatever fresh ones you can puree should be fine. The flavor will be a little lighter without the smokiness... My favorite marinade is Lawry's Baja Chipolte. If your store has it, maybe you could use 1/2 t. or so, when you puree the other chilis to give it a little chipolte flavor (then use the rest of the marinade on any meat)..or get some Chipolte Chili powder (spices) and use a little. I always add chipolte chili powder to my chili, for a little extra spice & smokiness. In fact, you may find dehydrated chipoltes, in bags, in the spice aisle....

I had a recipe that called for the same thing. I couldn't find it at any regular grocery stores but finally found it at Whole Foods. It comes in a small can, similar to a soup can or tomato paste. It turned out to be a big flavor ingredient, smokey peppery (I used it in sweet potato burritos), so I would hold off on the recipe until you find it. Unless you don't mind the recipe not tasting exactly as the recipe calls for.

use any DRIED RED PEPPERS ! just soak in hot water to re-hydrate put in blender,liquify,and strain, season with salt and if need be reduce ,by simmering in a pot till desired thickness, another is use chile powder and do a dry rub -all adobo is ,is a seasoning also chipotle is a jalapeno (dried ) and marinated/pickled in vinager ,salt,cummin,some sugar and tomato-paste.

I've used Pepperocini's instead of chipotle and though they are milder the result was fabulous.

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There are whole chile peppers in the sauce. Just use those.

Try chipotle salsa, all they are are smoked jalepino peppers, you could try to smoke them yourself.