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Marius Johnston's Smoked Chipotles In Adobo Sauce II

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10 medium chipotle peppers; stemmed and slit
1/3 cup onion, in 1/2 inch slices
5 tablespoons cider vinegar
2 cloves garlic; sliced
4 tablespoons ketchup
1/4 teaspoon salt

[I cooked all the ingredients except the chipotles for 1 hour or so and then I added the chipotles and cooked for another 1/2 hour] 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. [2 cups for me] This recipe will keep for several weeks in the refrigerator in an airtight container. [I pureed my last batch - it is more convenient] 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. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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