| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Seasoning |
1 |
Servings |
INGREDIENTS
| 7 |
|
-(up to) |
| 10 |
|
Dried Chipotle chilies; stemmed and slit lengthwise |
| 1/3 |
c |
Onion; cut into 1/2-inch slices |
| 5 |
tb |
Cider vinegar |
| 2 |
|
Cloves garlic; sliced |
| 4 |
tb |
Ketchup |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
"Chipotles in adobo are chipotles that have been stewed in a lightly
seasoned liquid. They have become very popular in Southwestern cooking
because the provide a distinctive warm heat and delicious smoky flavor.
They can be added to almost anything, including breads, sauces, salad
dressings and pastas. Although you can buy canned chipotles in adobo (look
for them in markets that specialize in Hispanic foods), this homemade
alternative is far superior and is very easy to prepare."
Combine all of the ingredients in a pan with 3 cups of water. Cover and
cook over very low heat for 1 to 1 1/2 hours, until the chilies are very
soft and the liquid has been reduced to 1 cup. This recipe will keep for
several weeks in the refrigerator in an airtight container.
For chipotle puree, place the cooked chipotles and sauce in a blender and
puree. Put through a fine sieve to remove seeds. Makes 1 cup.
Per Tablespoon: 9 calories, .3 gm protein, 3 gm carbohydrates, 0 gm fat, 0
gm saturated fat, 0 mg cholesterol, 73 mg sodium.
From "The Great Chile Book" by Mark Miller
[Kristen Eddy; The Washington Post; Nov 24, 1991]
Posted by Fred Peters.
Syd.Bigger@salata.com (Syd Bigger)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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