Chipotle Peppers in Adobe Sauce

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Chipotle Peppers in Adobe Sauce
Chipotle (chee-POT-tieh) chilies peppers are actually ripened (red) dry-smoked jalapeno chili peppers. These chilies are usually a dull tan to coffee color and measure approximately 2 to 4 inches in length and about an inch wide.
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  1. 12 Fresh or Dehydrated Chipotle Peppers
  2. As Needed Boiling Water to Cover Chilies
  3. 1 Cup Ketchup
  4. 2 TBSP Lt. Brown Sugar
  5. ½ Cup Water
  6. 1 Cup Spanish Onion, Chopped
  7. 4 Lg Fresh Garlic Cloves, Chopped
  8. ½ Cup Cider Vinegar
  9. ½ tsp Kosher or Sea Salt
  10. 1 tsp Cracked Black Pepper
  1. If using dehydrated peppers soak them in boiling water until softened, (about 30 minutes), then remove them from the water, remove the stems, pat them dry and place them in a bowl. If using fresh, after smoking them, just remove the stems and place them in a bowl.
  2. Remove 4 chipotles from the bowl and place them in a food processor or blender with the ketchup and water. Blend until you have a uniform paste.
  3. Add the blended chipotles and ketchup to a medium size sauce pot and add the remaining chipotles.
  4. Add the onions, garlic, salt, peppercorns and vinegar to the pan. Mix well.
  5. Heat and simmer VERY SLOWLY for an hour and a half until a thick consistency (a crock pot works very well for this). If the sauce has dried out too much, add extra water as needed to maintain a thick sauce.
  6. After the sauce and chipotles have cooked, place the entire mixture in small sterilized freezer safe containers and freeze. They can also be canned using standard canning procedures.
  1. Makes about 3 cups.
Nino Salvaggio