7 to 10 medium dried choptle chilies	1/e cup diced onion
5 tbsp cider vinegar	2 cloves garlic, diced
1/4 c. ketchup	1/4 tsp salt

Stem and split peppers lengthwise. Combine all ingredients in pan with 3 cups of water. Cover and cook over very low heat for 1 t0 1 1/2 hours or until chilies are soft and liquid has reduced to 1 cup. Place cooed peppers and sauce in blender and puree. Put through fine sieve to remove seeds.

RETURN TO BLACK BEAN WITH CHIPOTLE ADOBO SOUP RETURN TO RUBS AND SAUCES INDEX