- Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

10 whole Dried Chilpotle Chilies

1/3 cup Onion sliced 1/2" thick

5 tablespoons cider vinegar

2 cloves garlic sliced

4 tablespoons ketchup

3 cups water

1/4 teaspoon salt

Directions

Combine all ingredients in a pan, cover, and cook over very low heat for 1 to 2 hours, until the chilies are very soft and the liquid has reduced down to about 1 cup.

Note:

This recipe will keep for several weeks in the refrigerator in an airtight container.

For Chilpotle puree, place cooked Chilpotles and sauce in a blender and puree.

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Published:




Latest Reviews

"Just made this tonight... It was really good -I HAD to add bacon though. Fried up 4 thick slices of bacon then sauteed the onions in the bacon grease before adding to give the soup some flavor. Put 1/2 the crumbled bacon in the soup then used the rest as garnish. Added green ... " - amikins

"This was delicious! I eat low carb high fat and this was the best. Even my family liked it." - sheldon

"Gourmet Sweet Potato Classic" - tinaclinkenbeard

"Why go to the Cheesecake Factory to get a taste of this favorite dessert when you can make your own cheesecake at home with this recipe?" - taliesen

"I've made this quite a few times now and it has become of a family favorite. I dredge the chicken breasts in flour (seasoned with a little salt, pepper, and garlic powder) and brown them. I also double the sauce...I use Frank's and don't add the celery seed. So good!!!" - mdbailey60

"ok, i usually stay away from this kind of recipe because it doesn't list a size for the roast, but i was intrigued by the good reviews. i used a 3.5 lb english shoulder roast and since i was not sure what size/type everyone else used, i cut all three dry mixes back to half a packet each and used the ... " - deborah1

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