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Chipotles in Adobo Sauce   Veg  CD  ACC  Mexican  100mins


Makes 10    Cold  Vegetarian  Vegetables  Accompaniment  Mexico  Nth American  North America



10 medium-sized dried Chipotle Chillies

a small Onion, sliced

5 tbsp Cider Vinegar

2 Garlic Cloves, sliced

4 tbsp Tomato Ketchup

teasp Salt

720ml/24fl.oz. Water



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 1 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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Key techniques required to make this recipe


Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Tips, Options and Substitutions

 See above

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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