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- 12 dehydrated chipotle peppers
- Boiling water to cover chilies
- 1 cup of ketchup or tomato puree with 1 tsp. sweetner (honey, brown rice syrup, sugar, etc..)
- ½ cup water
- 1 medium white or yellow onion – thinly sliced
- 4 large garlic cloves – peeled and smashed
- ½ cup cider or white vinegar
- ½ tsp. salt
- ½ TBS black peppercorns
- Extra water if necessary
- Thoroughly wash the chipotle peppers, remove the stems and place them in a bowl. Cover them with boiling water and weigh them down with a small lid or plate. Let them soak for 20 minutes.
- Remove 4 soaked chipotles, leaving the rest in the soaking liquid, and place them in a food processor or blender. Add the ketchup (or tomato puree with the sweetener) and half cup water. Blend until you have a uniform paste.
- Add the blended chipotles and tomatoes into the pot with the remaining chipotles soaked in water.
- Add the onions, garlic, salt, peppercorns and vinegar to the pan. Mix well.
- Bring it to a boil, reduce the heat and allow chipotles to simmer for about 1 hour and 45 minutes. Check them at one hour. If the sauce has dried too much, add extra water as needed.
- Place the chipotles and adobo in sterilized freezer safe containers. Hint – keep the containers small – most recipes only call for 2 peppers and a small amount of sauce. You can also puree and freeze them in ice cube trays for future use. Once you open your jar – be sure to use it within a month.