Recipe by Rita~
Smokey chipotle chiles in a rich tomato sauce spiced with vinegar,garlic and onion and lightly sweetened with dark brown sugar. Refrigerator in an airtight container. To make a spicy sauce blend cooked, seeded chipotle in a blender till smooth. You can add back some seeds for heat and texture.
Top Review by matt_maples
This sauce rocks! I blend it up and put it in a squeeze bottle. It is now a staple in my fridge. I put it on lots of things, tonight it is going to be mixed with a little sour cream and used as a pizza sauce for my pulled pork (Recipe #426274) pizza. It improves with age, after a couple of weeks in the fridge it mellows as the vinegar punch diminishes and the flavors combine. a+ ******
- 8 -10 medium dried chipotle chiles, stemmed and slit lengthwise
- 1⁄2 cup onion, cut into 1/2-inch slices
- 5 tablespoons cider vinegar
- 4 garlic cloves, sliced
- 1⁄3 cup ketchup
- 1⁄4 teaspoon salt
- 1 teaspoon cumin (optional)
- 1 teaspoon dark brown sugar
- 3 cups water
Directions See How It's Made
- Place all ingredients in a heavy bottom pan, cover, and cook over very low heat for 1 to 1-1/2 hours, until the chiles are very soft and the liquid has reduced down to 1 cup.
- Alternate Method:.
- Place ingredients in a dutch oven and bake at 325 degrees for 1 1/2 hours till peppers are tender,and sauce is thick.
- You can also can this into a half pint jar and water bath it for 12 minutes at sea level. (See canning chart for your altitude).