{ Exported from MasterCook Mac }

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.
        -----
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.