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Mexican   -   Chipotle In Adobo   adapted from web

  • 1 Pound Chipotle Peppers -- seeded
  • 1/2 Cup Chili Puree
  • 1/3 Cup Water
  • 2 Tablespoons Tomato Paste
  • 2 Tablespoons Cider Vinegar
  • 1 Tablespoon Brown Sugar -- packed
  • 10 Cloves Garlic -- chopped
  • Salt To Taste
Directions combine all in saucepan. Bring to simmer. Cook until sauce is very thick, 15 minutes. Cool to room temperature. Transfer to covered storage container. Refrigerate 24 hours before using. Will last 2 weeks or frozen up to 2 months.
Serves 30
Time to Make 0:00

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