This is the way to make your own "canned" chipotles en adobo.
1 packed cup (2 ounces) stemmed chipotle chiles
2 tablespoons finely chopped onion
4 tablespoons catsup
1 teaspoon minced garlic
1/4 cup cider vinegar
3 cups water
1/2 teaspoon salt
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Put all ingredients in a non-reactive saucepan over medium heat and bring the liquid to a simmer. Cover and cook for about 15 minutes. Uncover and continue to cook for 45 minutes, or until a sauce-like consistency is achieved.
To make in a microwave, reduce the amount of water to 1 1/4 cups and place all ingredients in a microwave-safe bowl and seal well with plastic wrap. Cook the mixture on HIGH power for 2 to 3 minutes and allow it to sit for 3 to 5 minutes. CAUTION: hot steam escape when uncovering the bowl. Let cool. Store in an airtight container in the refrigerator for up to 3 weeks.
Chipotles en Adobo Pure
Transfer the chiles and their sauce to a blender or food processor and blend to a smooth pure. Strain through a medium-meshed strainer. Let cool. Store in an airtight container in the refrigerator for up to 3 weeks.
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Makes 1 cup.
