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.
Subscribe to:
Post Comments (Atom)
1 comment:
This is such a great idea to make from scratch versus buying canned. Thanks for sharing!
Post a Comment