Chipotles in Adobo Sauce

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Chipotles in Adobo Sauce

& nbsp;

7 to 10 medium-sized dried chipotle chiles, stemmed and slit lengthwise & nbsp;

1/3 cup onion, cut into 1/2-inch slices & nbsp;

5 tablespoons cider vinegar

2 cloves garlic, sliced & nbsp;

4 tablespoons ketchup & nbsp;

1/4 teaspoon salt

3 cups water & nbsp; & nbsp;

& nbsp;

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.