Chipotles in Adobo Sauce

10 chipotles stemmed and slit lengthwise
1/3 cup sliced white onion
5 Tbs. apple cider vinegar
2 garlic cloves, thinly sliced
4 Tbs. catsup
1/4 tsp. kosher salt
3 cups water

Combine all ingredients in non-reactive saucepan, cover and cook over very low heat for 1 to 1 1/2 hours until chiles are very soft and liquid has reduced to 1 cup.

Cool.

Will keep in airtight container in fridge for about 1 month.

You can use this stuff in almost anything: salsas, breads, stews, soups, pasta sauces, etc.

Source of recipe: Mark Miller