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Chipotles in Adobo Sauce   Veg  CD  ACC  Mexican  100mins

 

Makes 10    Cold  Vegetarian  Vegetables  Accompaniment  Mexico  Nth American  North America

 

Ingredients

10 medium-sized dried Chipotle Chillies

½ a small Onion, sliced

5 tbsp Cider Vinegar

2 Garlic Cloves, sliced

4 tbsp Tomato Ketchup

¼ teasp Salt

720ml/24fl.oz. Water


Instructions

 

1. Remove the stems from the chilies, split them lengthwise and place them in a saucepan together with the remaining ingredients. 

 

2.  Cover and cook over very low heat for 1 to 1½ hours, until the chilies are very soft and the liquid has  reduced to 240ml/8fl.oz. 

 

3. Allow to cool completely then transfer to an airtight container and refrigerate. This recipe will keep for several weeks in the fridge.


 

 

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