Prep 15 mins
Cook 1 hr 30 mins
Adopted this recipe - Original text...This is a recipe from Mark Miller (Coyote Cafe). These are far superior and less costly than canned.
- 10 chipotle chiles, stems removed and slit lengthwise
- 1⁄3 cup white onion, 1/2 inch slices
- 5 tablespoons cider vinegar
- 2 garlic cloves, sliced
- 4 tablespoons catsup
- 1⁄4 teaspoon salt
- 3 cups water
- Combine all ingredients in nonreactive saucepan, cover and cook over very low heat for 1 to 1 1/2 hours until chiles are very soft and liquid has reduced to 1 cup.
My husband woke from his nap this weekend and went straight for the kitchen. He just had to find out what that tantalizing smell that was wafting and lingering in the air. This is really good stuff (we used some later that night, per his request). As I've never had the canned type, I can't rate it against that, but it stands up on its own very well. Love the concentration of flavours. It took me closer to 1 hour 45 minutes to reduce liquid down. I divided this into several small portions and froze all but one. Can't wait to use it again. Thanks for your help on this!
This turned out perfectly. I love the flavor. I added this to some tomato salsa I canned last summer and wow! It makes a great dip.
Fantastic! I rarely use chipotles, but is used this in my carnitas (#218399) and it was equal to if not better than before. I froze the remainder and now have enough for all year in individual packets. Thanks!