"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chipotle Chiles in Adobo Sauce Recipe

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This recipe for Chipotle Chiles in Adobo Sauce, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Randy Dillard
Added: Friday, March 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
pound dried chipotle chiles
Water to rehydrate
1 quart vinegar
1 head garlic, peeled and crushed
cup packed brown sugar
3 - 4 poblano chiles
2 medium tomatoes, chopped
6 black peppercorns
3 bay leaves
1 teaspoon ground cumin
Salt to taste

Directions:
Directions:
Roast and peel the poblano chile to make 1 cup. , Removed the stems from the dried chiplotle chiles.
Soak the chipotles in water until they re-hydrate, at least an hour, then drain.

In a saucepan, add of the vinegar, of the garlic and the brown sugar. Cook this mixture for about 20 minutes, then add the chipotles.

In another pan, combine the green chile, tomato, remaining garlic, peppercorns, bay leaves, cumin, remaining vinegar, and salt to taste. Cook for about 30 minutes, covered, over a medium heat. Add the chipotle chile mixture, stir well, and store in sterilized jars.

Number Of Servings:
Number Of Servings:
1 quarts
Personal Notes:
Personal Notes:
Heat scale: Hot!

 

 

 

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