Ingredients

• 10 whole chipotle peppers (smoked, dried jalapeño peppers)
• 1/3 cup onion, diced
• 5 tbsp cider vinegar
• 2 cloves garlic, sliced
• 4 tbsp ketchup
• 3 cups water
• 1/4 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp salt

Instructions

Instructions

Combine all ingredients in a pan. Cook over a very low heat for 1-2 hours until the chiles are very soft and the liquid has been reduced to about 1 cup.

Will keep several weeks in the fridge in an airtight container.

Note: Put in blender and process for a thick sauce.