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Ingredientes
- 7 x -(up to)
- 10 x Dry Chipotle chilies, stemmed and slit lengthwise
- 1/3 c. Onion, cut into 1/2-inch slices
- 5 Tbsp. Cider vinegar
- 2 x Cloves garlic, sliced
- 4 Tbsp. Ketchup
- 1/4 tsp Salt
Direcciones
- "Chipotles in adobo are chipotles which have been stewed in a lightly seasoned liquid. They have become very popular in Southwestern cooking because the provide a distinctive hot 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 which 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 c. of water. Cover and cook over very low heat for 1 to 1 1/2 hrs, till the chilies are very soft and the liquid has been reduced to 1 c..
- This recipe will keep forseveral 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 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 189g | |
| 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 1256mg | 52% |
| Potassium 375mg | 11% |
| Total Carbs 21.99g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 16.05g | 11% |
| Protein 1.9g | 3% |
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