Marius Johnston's Smoked Chipotles And Adobo Sauce

Recipe Ingredients

24		Jalapeno peppers
1/3 cup	20g / 0.7oz	Onion - loosely chopped
5 tablespoons	75ml	Cider vinegar
2		Garlic
4 tablespoons	60ml	Ketchup
1/4 teaspoon	1.3ml	Salt
3 cups	711ml	Water

Recipe Instructions

I covered and cooked over low-medium heat 1 1/2 hours the above except the chipotles.

Added my Chipotles and cooked another hour.

If you like you can puree the results. I freeze mine in zip lock bags so that it freezes in the shape of a skinny hot dog. This way you can cut off what you want without having to defrost the whole thing.

Source:
Marius Johnston

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