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Ingredientes
- 24 x Chipotle chiles
- 1/3 c. Onion, loosly minced
- 5 Tbsp. Cider vinegar
- 2 x Cloves garlic
- 4 Tbsp. Ketchup
- 1/4 tsp Salt
- 3 c. Water
Direcciones
- Adobo sauce for them. I am now a convert! Homemade is really better than the canned, they are more "smoky" and more flavorful. I took about 24 green
- ( rumor has it which red are even better, but I could not find them)
- jalapenos and 6 pasillas and smoked them in my Brinkmann (S&G), empty water tray in place, at 225 degrees for 5 hrs. Every hour I added hickory chips wrapped in foil. I did not dry them but smoked them till most of the green was lost to a dark,wrinkled but not hard exterior.
- I used all 24 of my chipotles (I froze the Pasillas) that I slit.
- I covered and cooked over low-medium heat 1 1/2 hrs the above except the chipotles.
- Added my Chipotles and cooked another hour.
- If desired you can puree the results. I freeze mine in zip lock bags so which it freezes in the shape of a skinny warm dog. This way you can cut off what you want without having to defrost the whole thing.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 900g | |
| Calories 101 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.26g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1285mg | 54% |
| Potassium 375mg | 11% |
| Total Carbs 21.99g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 16.05g | 11% |
| Protein 1.9g | 3% |
