Chipotles in Adobo Sauce

Title:
Chipotles in Adobo Sauce

Yield:
1 Servings

Categories:
Seasonings




Ingredients:





     7    -(up to)


    10    Dried Chipotle chilies;


          -stemmed and slit lengthwise


   1/3 c  Onion; cut into 1/2-inch


          -slices


     5 tb Cider vinegar


     2    Cloves garlic; sliced


     4 tb Ketchup


   1/4 ts Salt






 "Chipotles in adobo are chipotles that have been stewed in a lightly


 seasoned liquid.  They have become very popular in Southwestern cooking


 because the provide a distinctive warm heat and delicious smoky flavor.


 They can be added to almost anything, including breads, sauces, salad


 dressings and pastas. Although you can buy canned chipotles in adobo (look


 for them in markets that specialize in Hispanic foods), this homemade


 alternative is far superior and is very easy to prepare."


 


 Combine all of the ingredients in a pan with 3 cups of water.  Cover and


 cook over very low heat for 1 to 1 1/2 hours, until the chilies are very


 soft and the liquid has been reduced to 1 cup. This recipe will keep for


 several weeks in the refrigerator in an airtight container.


 


 For chipotle puree, place the cooked chipotles and sauce in a blender and


 puree.  Put through a fine sieve to remove seeds. Makes 1 cup.


 


 Per Tablespoon: 9 calories, .3 gm protein, 3 gm carbohydrates, 0 gm fat, 0


 gm saturated fat, 0 mg cholesterol, 73 mg sodium.


 


 From "The Great Chile Book" by Mark Miller


 


 [Kristen Eddy; The Washington Post; Nov 24, 1991]


 


 Posted by Fred Peters.


 


 Syd.Bigger@salata.com (Syd Bigger)


 


 CHILE-HEADS ARCHIVES


 


 From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe


 Archive, http://www.erols.com/hosey.