Homemade Chipotles in Adobo Sauce

By lorik

Ingredients

• 20 dried morita chipotle chiles (about 1 1/4 ounces, stems removed)
• 3 cups of water
• 1 medium onion, roughly chopped
• 6 garlic cloves
• 1/3 cup cider vinegar
• 1/4 cup ketchup
• 1/4 cup packed brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon dried thyme

Details

Adapted from milkstreetmagazine.com

Preparation

Step 1

In a medium saucepan, combine the chiles with the water. Bring to a boil, then simmer for 20 minutes. Remove all but 4 of the chiles from the pan and set aside. In a blender, combine the cooking water and remaining 4 chipotles. Add the remaining ingredients. Blend until smooth, then return to the pan. Add the reserved chiles, then simmer, stirring occasionally, for 20 minutes or until thickened. Cool, then refrigerate. The chipotles will keep for 1 month.