Chuck’s Chiptole Sauce

Ingredients

• 12 dried chipotle chiles, stems removed, reconstituted as above or soaked in hot water for 1 hour

• 1 medium white onion, sliced

• 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 (more or less, depending on the thickness of the sauce you desire)

Instructions

Combine all the ingredients except the 2 cups of distilled vinegar in a saucepan, cover, and simmer over low heat until the sauce is reduced to about 1 1/2 cups. Puree the mixture in a food processor or a blender until a paste-like, seeded mixture is achieved.

Combine the paste and the vinegar in a bowl and stir well. Strain through a sieve to remove the seeds and discard the solids.