In article , "Jack
Schidt®" wrote:

...then try this:

take a few dried chipotles and grind them up in a coffee/spice mill until
they're flecks (not powder). Simmer in hot oil for a few minutes and then
pour the whole thing into a jar. Let stand for a couple of hours. What you
have is a 'sauce' you can brush on meats and fish that celebrates the flavor
of the chile and doesn't cover up the flavor of the meat or the chipotle,
for that matter.

Steeping the whole dried chipotles in cider vinegar is good, too.

monroe(then you can make vinaigrette)