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2 whole Ancho Chili Pepper -- seeded
1 cup
2 whole New Mexican Chili -- seeded
1/2 can Chipotle Chili in Adobo Sauce
1 cup
1 tsp. Pepper
1 tsp. Cumin Seed
1 tsp. Oregano
1 tsp. Salt
1 tbs. Canola Oil
1 clove Onion -- boiled & diced
10 clove Garlic
1/2 cup Cider Vinegar
2 tbs. Balsamic Vinegar
1/4 cup Brown Sugar
1 1/2 cup Ketchup
Rehydrate the ancho and New Mexican chilies in warm water until soft, about 15 minutes. 2. Reserve water 3. Puree the rehydrated chilies, chipotles in adobo, pepper, cumin, oregano, and salt, using enough of the water from step 2 to make a paste. 4. Sauté the onion until translucent. Add roasted garlic and sauté for 5 minutes more. 5. Add the chile puree, vinegars, brown sugar, and ketchup and simmer for 30 minutes Yield: 3.5 cups
1 cup
2 whole New Mexican Chili -- seeded
1/2 can Chipotle Chili in Adobo Sauce
1 cup
1 tsp. Pepper
1 tsp. Cumin Seed
1 tsp. Oregano
1 tsp. Salt
1 tbs. Canola Oil
1 clove Onion -- boiled & diced
10 clove Garlic
1/2 cup Cider Vinegar
2 tbs. Balsamic Vinegar
1/4 cup Brown Sugar
1 1/2 cup Ketchup
Rehydrate the ancho and New Mexican chilies in warm water until soft, about 15 minutes. 2. Reserve water 3. Puree the rehydrated chilies, chipotles in adobo, pepper, cumin, oregano, and salt, using enough of the water from step 2 to make a paste. 4. Sauté the onion until translucent. Add roasted garlic and sauté for 5 minutes more. 5. Add the chile puree, vinegars, brown sugar, and ketchup and simmer for 30 minutes Yield: 3.5 cups
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