Chipotles en Adobo

Smokey chipotle chiles in a rich tomato sauce spiced with vinegar and onion. This is a quick version from Mark Miller's "The Great Chile Book".

Submitted By: Mark Miller's "The Great Chile Book"

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Ingredients

7-10 medium-sized dried chipotle chiles, stemmed and slit lengthwise
1/3 cup onion, cut into 1/2-inch slices
5 tablespoons cider vinegar
2 cloves garlic, sliced
4 tablespoons ketchup
1/4 teaspoon salt
3 cups water

Instructions

Combine all ingredients in a pan, cover, and cook over very low heat for 1 to 1-1/2 hours, until the chiles are very soft and the liquid has reduced down to 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. Put through a fine sieve to remove seeds.

Posted: 7/2/2009 4:43:35 PM