Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!


@@@@@ Now You're Cooking! Export Format

Marius Johnston's Smoked Chipotles In Adobo Sauce II


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 **

Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster