From the author: "Chipotles in adobo are chipotles that have been stewed in
seasoned liquid. They have become very popular in Southwestern
cooking because the provide a distinctive warm heat and delicious
smoky flavor. They can be added to almost anything, including
sauces, salad dressings and pastas. Although you can buy canned
chipotles in adobo (look for them in markets that specialize in
Hispanic foods), this homemade alternative is far superior and
very easy to prepare."
Combine all of the ingredients in a pan with 3 cups of water.
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. This recipe
will keep for several weeks in the refrigerator in an airtight
For chipotle puree, place the cooked chipotles and sauce in a
and puree. Put through a fine sieve to remove seeds.
Makes 1 cup.
Per Tablespoon: 9 calories, .3 gm protein, 3 gm carbohydrates,
fat, 0 gm saturated fat, 0 mg cholesterol, 73 mg sodium.
From "The Great Chile Book" by Mark Miller