Chipotles en Adobo : Recipe

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".

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

PrepN/A |
TotalN/A |
ServesN/A

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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