Adobo Sauce

10-whole chipotle peppers (smoked, dried jalapeno peppers)
1/3-cup onion, diced
5-Tbsp cider vinegar
2-cloves garlic, sliced
4-Tbsp ketchup
3-cups water
1/4-tsp cumin
1/2-tsp oregano
1/2-tsp salt

Combine all ingredients in a pan
Cook over a very low heat for 1-2 hours until the chiles are very soft and
the liquid has been reduced to about 1-cup
Will keep several weeks in the fridge in an airtight container

NOTE: Put in blender and process for a thick sauce

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/