Title: Chipotles in Adobo Sauce
Categories: Peppers Sauce Condiment Canning
Yield: 1 Cup

7	md	To 10 dried chipotle chiles,
		Stemmed & slit lengthwise
1/3	c	Onion, cut into 1/2" slices
5	tb	Cider vinegar
2	cl	Garlic, sliced
4	tb	Ketchup
1/4	ts	Salt
3	c	Water

Combine all ingredients in a pan, cover, and cook over very low heat for 1-1 1/2 hrs. until the chiles are very soft and the liquid has reduced down to 1 c. This recipe will keep several weeks in the refrigerator in an airtight container. For chipotle puree, place cooked chipotles and sauce in a blender and puree. Put through a fine sieve to remove seeds.

Source: "THE GREAT CHILE BOOK", BY Mark Miller

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