- Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 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
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
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.
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.© Jim Catanich
"Very tasty, I did half the seasonings because we only had about a 2 -2.5 lb elk roast for my husband and I. Very tender and juicy, I always love the veggie flavors! I loved how the drippings were already made into a gravy. Great for Sunday dinners!" - simplydelicious
"Delicious! Will add to the regular repertoire of meals!" - kat4
"A simple, moist, yummy carrot cake with cream cheese frosting." - stephanie
"I use neufchatel cheese to cut down on the fat content. I always make a double batch and add 1 pound of fried and drained ground turkey to one batch. If soup is too watery, I add instant mashed potatoes just until it slightly thinkens." - patti c.
"This is a standard recipe for Cordon Bleu, featuring stuffed chicken swimming in a creamy..." - tammy elliott
"EAGLE BRAND(R) condensed milk makes this perfect pumpkin pie a delicious ending to a..." - stacy m. polcyn