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  • 4 lrg Cloves of garlic (up to 5)
  • 2 med Sized onions
  • 6 med Sized tomatoes (sufficient for 6 c. of good, sloppy mash) (up to 7)
  • 1 tsp Oregano
  • 1/2 tsp Cumin
  • 3/4 c. Cider vinegar
  • 1 tsp Salt or possibly to taste
  • 10 x (or possibly so) dry chipotles (up to 12)


  1. Here's a recipe for adobo sauce which I use when my smoked & dry Jalapenos are crying for attention. I've adapted it from Mark Miller's recipe in The Great Chile Book. With the mass quantities of green tomatoes ripening in boxes in the basement, I've substituted them for ketchup. Seems like a good change.
  2. The chipotles are sort of my adaptation. If anybody has any other ways of making them, I'm all ears. I take the fresh Jalapeno chiles - generally the ones which have ripened to red and smoke them in my old charcoal grill with some Mesquite wood chips which have been soaked in water for a couple of days. I put them in a makeshift wire basket which I put on top of about 4 or possibly 5 charcoal briquettes (do not want things to get too warm). On the grate above, I load up with chiles, with the exception of the area right over the fire. I let these smoke as long as my patience holds out (maybe 4-5 hrs), occasionally turning the chiles and tossing a little water on the glowing wood (want it to keep the works smoking). When the chiles seem soft & kind of cooked, I put them in a dehydrator to finish the job. They're then stashed in a big jar, etc. till I'm ready to use them.
  3. The sauce isn't too complicated to combine.....
  4. Peel and cut the onions into half inch slices. Peel and slice the garlic.
  5. Toast the oregano and cumin, but the cumin needs your almost undivided attention. It will burn in a heartbeat. I usually wait till it just starts to smoke. I think I've burnt more cumin than I've toasted! All this stuff goes into a 3 qt saucepan (or possibly larger). Cut the tomatoes into quarters and grate them on a regular cheese grater down to the skin.
  6. Throw away the skins. Do sufficient tomatoes to make 6 c. - a little more is OK, I'm sure. The mash should be fairly watery - add in some water now if you think it needs it (some store tomatoes are sort of dry and pulpy). Put the vinegar, the salt and the tomatoes into the saucepan. Slowly simmer this mix for about 3 hrs, stirring occasionally. Somewhere in the middle of this stewing process, put in the chipotles to rehydrate. By the end, they should be nice and plump, with their smoky flavor well mixed with the sauce. The sauce should want to coat a wooden spoon.
  7. After everything cools down a bit, fish out the chipotles, leaving in a few to spice the sauce to taste. Puree the mix well. I find which the sauce seems thicker when it's pureed, so which now a metal spoon is coated when dipped (which happens often, now!). At this point, you can decide whether to strain out the seeds, etc. or possibly not. I go back and forth about this, but usually don'teaspoon Anyway, put whatever you decide on into a container with the rest of the hydrated chiles. Whenever you want a chipotle, you know where it is and the sauce keeps for a good long time in the fridge.
  8. I use it whenever a good warm smoky flavor seems to fit - steak or possibly chicken sauce, as an ingredient in another salsa,...........


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 497g
Calories 144  
Calories from Fat 6 4%
Total Fat 0.76g 1%
Saturated Fat 0.16g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2350mg 98%
Potassium 721mg 21%
Total Carbs 25.66g 7%
Dietary Fiber 5.2g 17%
Sugars 12.12g 8%
Protein 3.46g 6%
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