Chipotles in Adobo Sauce

[The Edifying Conscience]

Chipotles in Adobo Sauce
This recipe for chipotles in adobo sauce turns out a much better product than any of the canned varieties. Plus, they make the house smell wonderful while they are cooking.

10 chipotle chiles (or chile morita), stems removed and slit lengthwise
1/3 cup white onions, 1/2 inch slices
5 tablespoons cider vinegar
2 cloves garlic, sliced
4 tablespoons catsup
1/4 teaspoon salt
3 cups water

TEC Notes: I often use chile morita instead of chipotle because the former is easier to find in my area. I've found that many Mexicans often substitute one for the other in recipes. I don't cover the sauce because the liquid doesn't reduce with the lid on. This will keep in the refrigerator for a couple of weeks. For longer storage I puree the sauce and the chiles in the food processor or blender and freeze in ice cube trays. Once frozen I transfer to zip top bags.

Combine all ingredients in nonreactive saucepan, cover and cook over
very low heat for 1 to 1 1/2 hours until chiles are very soft and
liquid has reduced to 1 cup.

Mark Miller
Coyote Cafe