Monday, December 29, 2008

Chipotle in Adobo Sauce

Chipotle in Adobo Sauce

10 medium-sized dried chipotle chiles, stemmed and slit lengthwise
1/3 cup onion, coarsely chopped
5 tablespoons cider vinegar
2 cloves garlic, crushed
1/4 cup ketchup
1/4 teaspoon Salt

Combine all of the ingredients in a pan with 3 cups of water. Cover and cook over very low heat for 1 to 1 1/2 hours, until the chilies are very soft and the liquid has been reduced to 1 cup. This recipe will keep for several weeks in the refrigerator in an airtight container.

For chipotle puree, place the cooked chipotles and sauce in a blender and puree. Put through a fine sieve to remove seeds.

1 comment:

Joelen said...

This is such a great idea to make from scratch versus buying canned. Thanks for sharing!