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Recipe Name: Adobo Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

7 Sized dried chipotle chiles
stemmed and slit
lengthwise up to 10
1/3 Cup(s) Onion, in 1/2" slices
5 Tablespoon(s) Cider vinegar
2 Cloves garlic, sliced
4 Tablespoon(s) Ketchup
1/4 Teaspoon(s) Salt
Today I inadvertently deleted the name/address of the person who
requested a recipe for adobo sauce. When I went to one of my favorite
sites, Index of Sauces and Seasonings-Diana's kitchen, there was a
very simple recipe there, among recipes for many other wonderful
sauces. Combine all of the ingredients in a pan with 3 cups of water.
Cover and cook over low heat for 1-1.5 hour, until the chiles are very
soft and the liquid has been reduced to one cup. This recipe will keep
for several weeks in the refrigerator in an airtight container. for
chipotle puree, place the cooked chipotles and sauce ina blender and
puree. Put through a fine sieve to remove seeds. Makes 1 cup. Diana
credits this recipe to Mark Miller's book, The Great Chile Book Check
out: Posted to CHILE-HEADS
DIGEST by Ron Hay <> on Aug 16, 1999, converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 122
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1205mg
Potassium: 370.6mg
Carbohydrates: 25.5g
Fiber: 1.2g
Sugar: 17.4g
Protein: 1.8g

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