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Ingredients:
7 medium to 10 dried chipotle chiles
1 stemmed & slit lengthwise
1/3 cup onion, cut into 1/2 slices
5 tbsp cider vinegar
2 cl garlic, sliced
4 tbsp ketchup
1/4 tsp salt
3 cup water
Instructions:
Combine all ingredients in a pan, cover, and cook over very low heat for
1-1
1/2 hrs. until the chiles are very soft and the liquid has reduced down to
1 c. This recipe will keep 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.
Source: "THE GREAT CHILE BOOK", BY Mark Miller
Converted by MC_Buster.
Servings: 1
Never eat more than you can lift. Miss Piggy
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Chipotles In Adobo Sauce Recipe brought to you by Mexican Recipes To-Go
