Language games aside, it turns out that making your own chipotles in adobo is both easy and economical. Made from basic pantry ingredients - onion, garlic, ketchup, cider vinegar - along with the chipotles themselves, this is a simple pantry item that will keep in the refrigerator for months, if you can hold on to them that long!
I used this recipe from Group Recipes and it works like a charm. Be sure to simmer it until it really cooks down to 1 cup of sauce, the longer cooking time increases the intensity of the sauce, which I find most useful. If you need ideas for what to do with your new treasure, try the following:
White Bean and Chipotle Burgers
Apricot and Chipotle Glazed Tofu
Grilled Salmon with Sweet Chipotle Glaze
Chipotle White Bean Dip with Cilantro
Chipotle in Adobo (from Group Recipes)
(makes 1 1/2 cups)
10 chipotles, cut in half (waiting until they rehydrate in the cooking sauce makes them easier to cut)
1/2 onion, cut in half moons
2 cloves garlic, chopped
4 tablespoons ketchup (make your own)
5 tablespoons cider vinegar
3 cups water.
Place all the ingredients in a large sauce pan and bring to a boil. Reduce to simmer and cook over low heat for 2 hours until sauce reduces by two thirds and turns a dark brick red. Remove all but 4 of the chipotles and puree the sauce; add back the peppers and jar in pint size jar and refrigerate.
Recipes currently inspiring me:
Salmon on Lentils at Stacey Snacks
Scallion Meatballs with Soy Ginger Glaze at Smitten Kitchen
Stifado - Greek Rabbit Stew at Hunter Angler Gardener Cook