I don't think the substitution would give you exactly the same taste but it wouldn't be too far off. Chipotle hot sauce has similar ingredients to the adobo sauce chipotles are canned in. The hot sauce probably has more vinegar.

A chipotle chile is a smoked jalapeno, which will give you some idea of the volume asked for by the recipe. How much volume in a jalapeno (just the solid part, not the void)? Maybe a tablespoon or a little more? My guess would be to use somewhat less hot sauce than the volume of one jalapeno chile.

That's a lot of guesswork but how far wrong could you go?

Jim

Just use it to your taste! Mix a bit in , fry it up and see if it is what you like.... Its a recipe, make it your own! You dont have to be limited by they way it is written.

Alexa

I think the sauce will be fine. It's that smoky flavor you're after with the chipotle. Error on the side of caution and season at the table if it isn't enough punch. Jim's estimate seems about right but unless everyone likes heat, I'd use a little less. I also use chipotle powder and have a jar in my cupboard. Easier than dealing with what to do with the few leftover ones from a can.

" Its a recipe, make it your own! "

I agree completely.

Jim

Slightly OT.....

I love chipolte ! I can find it canned with adobo but I can't find plain chipoltes. Not even sure such a thing exists.

Do you think I could get a good result by smoking jalapenos in my smoker? One other thing , I may be dumber than dirt, but the chipoltes I am used to our red while most jalanenos I find are green. I know they turn red on the plant if left but I have never seen red in the store.

Is it the smoking process or are they red jalapenos?

Thanks Alexa, Jim, and Barnmon! What a great idea! In fact, I did try using the chipotle sauce in some of the ground turkey this morning. I prepared two ground turkey pizzas on tortilla for breakfast. But the two boys decided to sleep in so the pizzas ended up in the freezer. I am heating up the oven to bake them for lunch, just now. Hopefully the two boys won't breathe fire after eating the pizzas! LOL

Thanks for the suggestion!

Al

"...the chipoltes I am used to our red while most jalanenos I find are green."

That's right. Chipotles are made from ripe jalapenos, which I seldom if ever see sold fresh. Just the green ones are sold fresh. So far as I know, this is true of all chiles. Dried ones are ripe. Fresh ones are green. Anchos for example, which are ripe and dried, are the same chile as poblanos, which are fresh and green.

I smoked and dried ripe jalapenos once when I had a bumper crop. I believe that originally the smoke was just a byproduct of drying them over heat. Mine did not get thoroughly dry after what I considered was a sufficient time for smoking. I had to dry them further in a very low oven with the door ajar. I didn't have a dehydrator at the time. I think the idea is to dry and smoke the chles without cooking them. I don't remember if I split them open before starting the process. I would do that next time.

Jim

Thanks Jim.

I'm going to give this a try when the over ripe jalapenos become available. That is if I remember, after all that is 6 months from now!

My experience seconds Jim's. I split and seeded the ripe Jalapenos and smoked at 225 degrees F for 3 hours, then in the dehydrator until leathery, but not brittle. I keep them in plastic bags in the freezer but have also jarred them in Annie's Salsa and kept in the refrigerator. The Salsa flavors the peppers, and the Peppers and a nice smokey heat to the Salsa.

Steve

Got the verdict... I used only 1/2 tsp of hot sauce with over a pound of ground turkey. Added a bit of Tex Mex into the mix. Hubby and little man loved the turkey burgers. I Asked if they could handle a bit more hot sauce and they said they wouldn't mind. Think next time I will use one whole tsp to crank up the heat. :-)

Al

I find ripe (red) jalapeños in the market all the time, but they are slightly more expensive than the green ones. I also easily find the dried chipotle chilies, but I seldom buy them because I don't like the smoked flavor, but them maybe I've used them in the wrong recipes. I don't like smoked chilies in chili sauce.

Today I planted guajillo chili seeds, and so I will have to wait and see if they will grow. I bought some so-called guajillo chlies in the market last week, but I was skeptical because they looked exactly like jalapeños. However, they were sufficiently mild that they might actually be very small guajillos. Those I do like smoked.

Lars

I'm sure much of what we in other parts of the country have to say about availability of chiles and many other kinds of produce does not apply to California, Lars. It makes me envious to hear what you can find so easily.

Jim