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| 7 mittel | Sized dried chipotle chiles; stemmed and slit lengthwise, up to 10 |
| 1/3 Tasse | Onion; in 1/2" slices |
| 5 Esslöffel | cider vinegar |
| 2 | cloves garlic sliced |
| 4 Esslöffel | ketchup |
| 1/4 Teelöffel | salt |
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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: http://www. Net/kitchen/page/sauceidx. Htm
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