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Chipotles en Adobo

 
Chipotles en Adobo
chipotle chile meco
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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