Ingredients

• 12 dehydrated chipotle peppers
• Boiling water to cover chilies
• 1 cup of ketchup or tomato puree with 1 tsp. sweetner (honey, brown rice syrup, sugar, etc..)
• ½ cup water
• 1 medium white or yellow onion – thinly sliced
• 4 large garlic cloves – peeled and smashed
• ½ cup cider or white vinegar
• ½ tsp. salt
• ½ TBS black peppercorns
• Extra water if necessary

Instructions

• Thoroughly wash the chipotle peppers, remove the stems and place them in a bowl. Cover them with boiling water and weigh them down with a small lid or plate. Let them soak for 20 minutes.
• Remove 4 soaked chipotles, leaving the rest in the soaking liquid, and place them in a food processor or blender. Add the ketchup (or tomato puree with the sweetener) and half cup water. Blend until you have a uniform paste.
• Add the blended chipotles and tomatoes into the pot with the remaining chipotles soaked in water.
• Add the onions, garlic, salt, peppercorns and vinegar to the pan. Mix well.
• Bring it to a boil, reduce the heat and allow chipotles to simmer for about 1 hour and 45 minutes. Check them at one hour. If the sauce has dried too much, add extra water as needed.
• Place the chipotles and adobo in sterilized freezer safe containers. Hint – keep the containers small – most recipes only call for 2 peppers and a small amount of sauce. You can also puree and freeze them in ice cube trays for future use. Once you open your jar – be sure to use it within a month.