- 10 red chile peppers
2 Serrano peppers
1 7 oz. can Chipotle peppers in Adobo sauce
4 cloves garlic (chopped fine)
1+ cup apple cider vinegar
water
Remove the stems from the red chile peppers and the Serrano peppers. Cut them up into thick slices and put them in a sauce pan. Add the Chipotle peppers, garlic and 1 cup of apple cider vinegar.
Cook covered for one hour. Remove from heat and put into a blender. Blend, adding apple cider vinegar as necessary to get all the ingredients moving in the blender.
Pour into a strainer and press the thick liquid through the strainer, leaving the seeds and larger bits. Be sure to wipe off the liquid from the bottom of the strainer when you are through. Toss away the seeds and bigger bits.
Add enough water to the liquid to make it pourable. Bottle and refrigerate.
Makes about 12 oz.
