Preparation:
[I cooked all the ingredients except the chipotles for 1 hour or so and then I added the chipotles and cooked for another 1/2 hour]
Combine all of the ingredients in a pan with 3 cups of water. Cover and cook over very low heat for 1 to 1 1/2 hours, until the chilies are very soft and the liquid has been reduced to 1 cup. [2 cups for me] This recipe will keep for several weeks in the refrigerator in an airtight container.
[I pureed my last batch - it is more convenient] For chipotle puree, place the cooked chipotles and sauce in a blender and puree. Put through a fine sieve to remove seeds. Makes 1 cup. |
