Tuesday, May 12, 2009

Chipotles in Adobo Sauce

In case you thought I was kidding when I keep saying everything has sugar in it here's another thing to add to the list: chipotles in adobo sauce. They're a standard ingredient in our kitchen especially to add a nice kick to Tuesday crockpot meals. However after a month of searching we couldn't find a single grocery store can of them that wasn't full of brown sugar not even at Whole Foods. Not willing to live without them and not liking any of the smoky pepper sauce alternatives we tried the fella searched out a recipe. Gotta love him.

So on Sunday when I was out drinking beer with another man he stayed home and made adobo sauce. I came home and the house smelled like a smoky spicy heaven. Apparently it was one of the easiest things ever to make as it's a toss it in the pan and forget it for hours type thing. And the final product was better than any canned adobo we've ever had. The fella tossed them in the crockpot chili he made today and my lips are still burning hours later.

Take that sugar we've once again found a way around you. Next stop: bacon.

Chipotles in Adobo Sauce

10-whole chipotle peppers
1/3 cup onion, diced
5 tablespoons cider vinegar
2 cloves garlic, sliced
4 tablespoons sugar free ketchup (found in the organic aisle)
3 cups water
1/4 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt

Combine all ingredients in a sauce pan.

Cook over a very low heat for 1 to 2 hours until the chilies are very soft and the liquid has been reduced to about 1-cup. Put in blender and process for a thicker sauce.

Will keep for a week in an air tight container when refrigerated.

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