Recipe - Chipotles In Adobo Sauce

7 (up to)
10 Dried Chipotle chilies;
stemmed and slit lengthwise
1/3 cup Onion; cut into 1/2inch
slices
5 tablespoon Cider vinegar
2 Cloves garlic; cut or sliced up
4 tablespoon Ketchup
One fourth teaspoon Salt

"Chipotles in adobo are chipotles that have been stewed in a lightly
seasoned liquid. They have become very popular in Southwestern cooking
because the provide a distinctive warm heat and delicious smoky flavor.
They can be added to almost anything, including breads, sauces, salad
dressings and pastas. Although you can buy canned chipotles in adobo (look
for them in markets that specialize in Hispanic foods), this homemade
alternative is far superior and is very easy to prepare."

Combine all of the ingredients in a pan with 3 cups of water. Cover and
cook over very low heat for 1 to 1 One half hours, until the chilies are very
soft and the liquid has been reduced to 1 cup. This recipe will keep for
several weeks in the refrigerator in an airtight container.

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.

Per Tablespoon: 9 calories, .3 gm protein, 3 gm carbohydrates, 0 gm fat, 0
gm saturated fat, 0 mg cholesterol, 73 mg sodium.

From "The Great Chile Book" by Mark Miller

[Kristen Eddy; The Washington Post; Nov 24, 1991]

Posted by Fred Peters.

Syd.Bigger@salata.com (Syd Bigger)

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