Chipotles en Adobo

There are a bunch of similar recipes floating around online; you may fiddle with the proportions to determine your own favorite. This is the recipe I've used for the past ten years.

Chipotles en Adobo
originally emailed to me by Melinda, February 1997

A dozen or so dried chipotles, stemmed and split in half
1 medium onion, sliced into thin arcs
2 cloves garlic, sliced into thin coins
1/3 cup vinegar
5 Tbs ketchup or tomato paste
3 cups water
Pinch salt

Combine all ingredients in saucepan; bring to boil; lower heat and simmer, covered, for 1 1/2 to 2 hours, until chipotles are soft and liquid has reduced to 1 cup.

You can either eat the chipotles (and onions and garlic) straight from the jar, or puree everything in the blender for a delicious thick sauce. I recommend the former only if you live either by yourself or with people who won't object to your breath afterward. The stewing liquid is a tasty sauce on its own, tossed with pasta or in a pilaf.