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Chipotles in Adobo Sauce
Recipe By: Mark Miller-THE GREAT CHILE BOOK
Serving Size: 47
Preparation Time: 0:00
Categories: Sauces Al's Favorites
Amount Measure Ingredient Preparation Method
10 whole Chiles Dried Chipotle Chile
1/3 cup Onion sliced 1/2" thick
5 tablespoons cider vinegar
2 cloves garlic sliced
4 tablespoons ketchup
3 cups water
1/4 teaspoon salt
Combine all ingredients in a pan, cover, and cook over very low heat for 1
to 2 hours, until the chiles are very soft and the liquid has reduced down
to about 1 cup. This recipe will keep for several weeks in the
refrigerator in an airtight container. For chipotle puree, place cooked
chipotles and sauce in a blender and puree.
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Notes: Chipotles are smoked jalapeno peppers.
Add 1 tspn to inside of an enchilada; add to pork and beans; enhances other
sauces with a smokey, zesty flavor.
Serving Ideas: See Notes below.
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