Chipotle Peppers in Adobo Sauce

1. Rinse chipotle peppers, remove the stems, and place them in a heavy, covered saucepan.

2. Cover them with boiling filtered water and weigh them down with a small lid or plate. Let them soak for 20 minutes.

3. Peel and dice onions.

4. Remove 1/3 of soaked chipotles, leaving the rest in the soaking liquid, and place them in a food processor or blender.

5. Add the ketchup and blend until you have a uniform paste. Add the blended chipotles and tomatoes into the pot with the remaining chipotles soaked in water.

6. Add the onions, garlic, vinegar, spices, and salt to the pan. Stir.

7. Bring to a simmer over low heat for about 2 hours, checking every half hour or so to make sure the sauce doesn’t dry out. Add extra water as needed.

8. Set aside what you need for current recipe and pour remaining in a glass jar. Refrigerate and use within 1 month.

9. To store frozen, freeze in ice cube trays, placing two peppers plus sauce per cube.

10. When frozen, transfer cubes to a ziplock bag, remove as much air as possible, and store in freezer for later use.