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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".
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
whole chipotle chiles, photo by GourmetSleuth
d i r e c t i o n s:
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.
Related
Products
Available at GourmetSleuth.com
Chipotle powder
Chipotle paste
Chipotle chiles (whole)
Chipotles in Adobo sauce
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Learn More About Chipotles
Our in-depth article discusses the history,
uses, and types of chipotle chiles. Read now.
Substitutes
You can also use the smoky pasilla de Oaxaca chiles or
moritas.
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