Unlike salsas that are served when made, this relish needs time for the flavors to meld. Chipotle chilis are dried, smoked jalapenos. They are usually canned and packed in adobo sauce. The prep time includes 24 hour refrigerator time. This recipe is from a cookbook called "Salsas, Sambals, Chutneys & Chowchows" by Chris Schlesinger and John Willoughby.