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Recipes
Chipotles en Adobo
Chipotles en Adobo
Chipotles en Adobo
photo credit: gourmetsleuth
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".
Recipe 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.
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