{ Exported from MasterCook Mac }
 Chipotles in Adobo Sauce
 Recipe By:      Mark Miller-THE GREAT CHILE BOOK
 Serving Size:   47
 Preparation Time:       0:00
 Categories:     Sauces  Al’s Favorites
 Amount  Measure Ingredient      Preparation Method
 10      whole   Chiles  Dried Chipotle Chile
  1/3    cup     Onion   sliced 1/2 thick
 5       tablespoons     cider vinegar
 2       cloves  garlic  sliced
 4       tablespoons     ketchup
 3       cups    water
  1/4    teaspoon        salt
 Combine all ingredients in a pan, cover, and cook over very low heat for 1
 to 2 hours, until the chiles are very soft and the liquid has reduced down
 to about 1 cup.  This recipe will keep for several weeks in the
 refrigerator in an airtight container.  For chipotle puree, place cooked
 chipotles and sauce in a blender and puree.
 Notes:  Chipotles are smoked jalapeno peppers.
 Add 1 tspn to inside of an enchilada; add to pork and beans; enhances other
 sauces with a smokey, zesty flavor.
 Serving Ideas:  See Notes below.