Ingredients

The following ingredients have 4 Servings
  • 30 chipotle peppers
  • 1 onion
  • 1 tomato
  • 3 cloves fresh garlic
  • 4 tablepoons vinegar
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano
  • 2 teaspoons peppercorns
  • 1 whole cloves,
  • 1 teaspoon salt
  • 1 teaspoon brown sugar

Instruction

  • Soak peppers in water, until softened, about 30 minutes.
  • Roast tomato in oven or on grill until charred in spots.
  • Add onion, garlic brown sugar and all spices to food processor bowl.
  • Once softened, save 8-10 whole peppers. Stem and seed the remainder of the peppers.Taste the steeping liquid from the peppers. If it tastes bitter to you, then discard it. If it doesn't, use it to thin the sauce.
  • Add the seeded peppers and the tomato to the food processor.
  • Blend until a smooth paste forms, adding water, or a bit of the steeping liquid from the peppers to thin.
  • Add paste to sauce pan. Add peppers and about 1/2 cup of the water or steeping liquid. Cook on low heat for 10-20 minutes, until the desired consistency.