7 to 10 medium-sized dried
chipotle chilies -- stemmed
and slit lengthwise, mine are already slit from the smoking
1/3 cup Onion -- 1/2-inch slices
5 tablespoons Cider vinegar
2 Cloves garlic -- sliced
4 tablespoons Ketchup
1/4 teaspoon Salt
Combine all of the ingredients in a pan with 3 cups of water. Cover and cook over very low heat for 1 to 1 1/2 hours, until the chilies are very soft and the liquid has been reduced to 1 cup. This recipe will keep for several weeks in the refrigerator in an airtight container. I will can in a waterbath.
