Chipotles in Adobo Sauce
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1 cup N/A N/A N/A N/A N/A N/A N/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



1 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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