Chipotle and Ancho Peppers in Adobo Sauce
(recipe adapted from The Frugal Chef, Chipotle Peppers, Old World Garden Farms)
7-10 smoked and dried chipotle and ancho peppers, de-stemmed and split lengthwise
3 cups water
1/2 onion, diced
1/3 cup apple cider vinegar
3 cloves garlic, minced
1/2 cup ketchup
1/4 cup soy sauce
1/4 teaspoon salt
1/2 tablespoon black peppercorns
In a medium saucepan, place the prepared peppers in the water and bring to a boil. Reduce the heat to a simmer and allow to sit for 1/2-1 hour or until they start to soften and rehydrate.
Next add the onion, vinegar, garlic, ketchup, soy sauce, salt, and black peppercorns. Allow the mixture to simmer again for 1 1/2 to 2 hours, until thickened.
At this point, you can place in a jar and store in the refrigerator for 2 weeks or process for 20 minutes in a water bath. They will last for 1 year canned. (I used 1/2 pint jars and this recipe made 3 jars.)
(recipe adapted from The Frugal Chef, Chipotle Peppers, Old World Garden Farms)
7-10 smoked and dried chipotle and ancho peppers, de-stemmed and split lengthwise
3 cups water
1/2 onion, diced
1/3 cup apple cider vinegar
3 cloves garlic, minced
1/2 cup ketchup
1/4 cup soy sauce
1/4 teaspoon salt
1/2 tablespoon black peppercorns
In a medium saucepan, place the prepared peppers in the water and bring to a boil. Reduce the heat to a simmer and allow to sit for 1/2-1 hour or until they start to soften and rehydrate.
Next add the onion, vinegar, garlic, ketchup, soy sauce, salt, and black peppercorns. Allow the mixture to simmer again for 1 1/2 to 2 hours, until thickened.
At this point, you can place in a jar and store in the refrigerator for 2 weeks or process for 20 minutes in a water bath. They will last for 1 year canned. (I used 1/2 pint jars and this recipe made 3 jars.)