Corn-free Chili in Adobo Substitute

Hello my friends! So this recipe is a little different than my usual…meaning it’s not for an actual dish. Instead, it’s for an ingredient. Most recipes contain ingredients that can be subbed for other (in my case dairy-free, gluten-free, corn-free things), i.e. apple cider vinegar based mustard instead of Dijon mustard, rice wine vinegar instead of white vinegar, and the list goes on. Chili in Adobo though doesn’t really have a substitute and it you google a sub, it contains garlic, which isn’t Low FODMAP. So I figured if I’m going to make my own ingredient from scratch (sounds crazy, I realize that), I may as well go all the way and make it totally tummy friendly, right? Right.

So what is chili in adobo sauce you ask? It’s a canned jalapeño product that typical sits in a liquid made of tomato puree, oils that I don’t approve of, white vinegar (corn!), garlic, spices (undisclosed - usually meaning a corn product is in the mix), salt, and sometimes sugar. Sounds lovely right? The truth is it really is. It makes a super flavorful base for a variety of dishes, from sauces, to slow cooker chicken, to soups. Most of the flavor is really coming from the sauce the peppers are sitting in, not the pepper themselves. If you want spice, you usually just add a normal pepper! That makes things a little easier…all we’re really subbing here is a Mexican flavored ketchup (don’t mean to dumb it down, but that’s literally what it is). I chose to make my unsweetened, though you could certainly add a touch of maple syrup for some sweet factor.

Ingredients // Pantry items:

  • 1/4c tomato paste (I like the Bionaturae brand because there are no additives and it comes in glass)

  • 1/4c apple cider vinegar

  • 1/2 teaspoon paprika

  • 1/2 teaspoon cayenne

  • 1/2 teaspoon cumin

  • Pinch of salt

Instructions:

  • Measure out ingredients, put them in a small bowl, and whisk them together

  • Use necessary amount for recipe and store the rest in the fridge for up to 10 days or freeze (I like to freeze in 1 tablespoon amounts so I can pop out what I need for a recipe when the time comes)

Hope you’re making something yummy! Might I recommend this soup?

XO