2 tablespoons cider vinegar, distilled white vinegar, lime juice, or orange juice
(2 garlic cloves)
½ teaspoon sugar
½ teaspoon salt
(Pinch of ground cumin, cinnamon, clove, and/or black pepper)
Sub-recipe steps
Toast briefly in a large, dry skillet over medium heat: 2 ounces dried chiles, stemmed and seeded
Transfer to a bowl, breaking up if necessary, and add hot water to cover. Let soak for 15 minutes. Drain and transfer to a blender or food processor along with: ½ cup water, stock, or Mexican lager; 2 tablespoons cider vinegar, distilled white vinegar, lime juice, or orange juice; (2 garlic cloves); ½ teaspoon sugar; ½ teaspoon salt; (Pinch of ground cumin, cinnamon, clove, and/or black pepper)
Puree until very smooth, adding water if necessary.
2 to 3 cups
Use this sauce for enchiladas or as a condiment for grilled meats, fish, or roasted vegetables. Or, dilute it even further for use as a braising liquid for pork, lamb, or beef.
Prepare version I, using 1 to 2 cups water, stock, tomato juice, or Mexican lager. For a moderately thick sauce: Use the smaller amount of liquid, transfer to a medium saucepan and bring to a simmer over medium heat. Reduce the heat and cook for 5 minutes. For a braising liquid: Use the larger amount of liquid (skip the simmering as the liquid will cook during braising). In either case, add more vinegar or lime juice and salt to taste.
(1 tablespoon ground cumin, toasted before grinding, if desired)
2 garlic cloves, minced or grated on a rasp grater
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 ½ cups ketchup
1 cup cider vinegar
½ cup packed brown sugar
1 4 to 6 canned chipotles peppers in adobo sauce, chopped, plus 2 tablespoons adobo sauce, or ¼ cup Mexican Adobo I
(1 tablespoon ground cumin, toasted before grinding, if desired)
2 garlic cloves, minced or grated on a rasp grater
Let's Cook
Step 1.
Combine in a medium saucepan: 1 ½ cups ketchup; 1 cup cider vinegar; ½ cup packed brown sugar; 4 to 6 canned chipotles peppers in adobo sauce, chopped, plus 2 tablespoons adobo sauce, or ¼ cup Mexican Adobo I; (1 tablespoon ground cumin, toasted before grinding, if desired); 2 garlic cloves, minced or grated on a rasp grater
Step 2.
Bring to a simmer over medium heat, reduce the heat to low, and cook for 10 minutes.
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