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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- 12 Fresh or Dehydrated Chipotle Peppers
- As Needed Boiling Water to Cover Chilies
- 1 Cup Ketchup
- 2 TBSP Lt. Brown Sugar
- ½ Cup Water
- 1 Cup Spanish Onion, Chopped
- 4 Lg Fresh Garlic Cloves, Chopped
- ½ Cup Cider Vinegar
- ½ tsp Kosher or Sea Salt
- 1 tsp Cracked Black Pepper
- 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.
- 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.
- Add the blended chipotles and ketchup to a medium size sauce pot and add the remaining chipotles.
- Add the onions, garlic, salt, peppercorns and vinegar to the pan. Mix well.
- 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.
- 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.
Makes about 3 cups.
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