8 Dried Chipotle Peppers, Reconstitued with Water
1.25 pounds of peppers, mostly Serrano, a handful of thai chili
1/2 cup onion
3 garlic cloves
Chopped all up, then cooked in 1 T oil for 4 minutes, then boil with, 2 cups water (including reconstitution water) for 20 minutes.
Then mixed with equal parts vinegar in a food processor and processed further.
I threw in a little extra onion powder and some paprika and an extra 1/2 cup of vinegar for good measure.
Then I canned them.
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2 comments:
This recipe was good and stayed hot long after it was open. Pretty hot. Not quite as hot as Tabasco sauce, but not much cooler.
Was canned into 3 pints.
Held up pretty good a few months later on opening new cans. Not much chipotle flavor though. Would have been tastier with Apple Cider Vinegar too, methinks
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