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1/8 oz. Chipotle Chili Pepper
3 whole Ancho Chili Pepper
1 1/2 cup
4 clove Garlic
2 sprig Marjoram -- clearned & torn
1/8 tsp. Marjoram
2 sprig Thyme -- clearned & torn
1/8 tsp. Thyme
1 pinch Cumin Seed -- crushed
1 whole Bay Leaf
2 tbs. Olive Oil
1 cup Vinegar
OR rice wine vinegar
1 cup Strong Vinegar
oz. Brown Sugar
1 tbs. Sea Salt
Rinse the chipotle chilies and drain. Pierce each one right through with a sharp fork or skewer, put them into the pressure cooker with water to cover, and cook at low pressure for about 15 mounts - they should be soft but not mushy. (If you are not using a pressure cooker, cook over fairly low heat, tightly covered, for 30 to 40 minutes.) Drain the chilies, remove the stems, and wipe off any stray seeds clinging to the outside. Set aside. Meanwhile, cover the ancho chilies with hot water and simmer for 5 minutes. Drain and transfer to a blender. Add 1 cup of the water, the garlic, herbs, seeds, and bay leaf plus 4 of the cooked chipotles and blend until almost smooth. Heat the oil in a shallow pan, add the blended ingredients, and fry for about 3 minutes, scraping the bottom of the pan to prevent sticking. Add the vinegars, the rest of the water, the sugar, and the salt and cook for 5 minutes more. Then add the rest of the cooked chilies and cook over low heat, scraping the bottom of the pan from time to time to prevent sticking, until the sauce has reduced and thickened - about 15 minutes. Store in the refrigerator or sterilize and store in a cool place.
Makes about 3 cups.
NOTE: If you prefer a less pungent version of this recipe, cook the chilies first for about 5 minutes. Drain, slit them open, and remove the seeds and what remains of the veins. Discard the water and start at the beginning of the recipe, reducing the cooking time by about 5 minutes. If you wish to have a lighter sauce, add another 6 ounces of tomatoes to the adobo.
3 whole Ancho Chili Pepper
1 1/2 cup
4 clove Garlic
2 sprig Marjoram -- clearned & torn
1/8 tsp. Marjoram
2 sprig Thyme -- clearned & torn
1/8 tsp. Thyme
1 pinch Cumin Seed -- crushed
1 whole Bay Leaf
2 tbs. Olive Oil
1 cup Vinegar
OR rice wine vinegar
1 cup Strong Vinegar
oz. Brown Sugar
1 tbs. Sea Salt
Rinse the chipotle chilies and drain. Pierce each one right through with a sharp fork or skewer, put them into the pressure cooker with water to cover, and cook at low pressure for about 15 mounts - they should be soft but not mushy. (If you are not using a pressure cooker, cook over fairly low heat, tightly covered, for 30 to 40 minutes.) Drain the chilies, remove the stems, and wipe off any stray seeds clinging to the outside. Set aside. Meanwhile, cover the ancho chilies with hot water and simmer for 5 minutes. Drain and transfer to a blender. Add 1 cup of the water, the garlic, herbs, seeds, and bay leaf plus 4 of the cooked chipotles and blend until almost smooth. Heat the oil in a shallow pan, add the blended ingredients, and fry for about 3 minutes, scraping the bottom of the pan to prevent sticking. Add the vinegars, the rest of the water, the sugar, and the salt and cook for 5 minutes more. Then add the rest of the cooked chilies and cook over low heat, scraping the bottom of the pan from time to time to prevent sticking, until the sauce has reduced and thickened - about 15 minutes. Store in the refrigerator or sterilize and store in a cool place.
Makes about 3 cups.
NOTE: If you prefer a less pungent version of this recipe, cook the chilies first for about 5 minutes. Drain, slit them open, and remove the seeds and what remains of the veins. Discard the water and start at the beginning of the recipe, reducing the cooking time by about 5 minutes. If you wish to have a lighter sauce, add another 6 ounces of tomatoes to the adobo.
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