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00This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
Ingredients
12 reconstituted chipotle chiles
1 medium onion, chopped
3 cloves garlic, sliced
3 cups water
1/4 cup cider vinegar
1/4 cup tomato sauce
Salt to taste
2 cups white distilled vinegar (or more or less)
Instructions
Place all the ingredients except the white vinegar in a saucepan, cover and simmer over low heat for about an hour or until the liquid is reduced to about 1 1/2 cups. Transfer the mixture to a food processor or blender and puree.
Combine the puree and the white vinegar in a bowl and mix thoroughly to the desired consistency. Strain the sauce through a sieve and discard the solids. Bottle in sterilized jars.
| Servings |
| about 3 cups |
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This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds. Ingredients12 reconstituted chipotle chiles
InstructionsPlace all the ingredients except the white vinegar in a saucepan, cover and simmer over low heat for about an hour or until the liquid is reduced to about 1 1/2 cups. Transfer the mixture to a food processor or blender and puree. Combine the puree and the white vinegar in a bowl and mix thoroughly to the desired consistency. Strain the sauce through a sieve and discard the solids. Bottle in sterilized jars.
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