Sauces & Condiments | 30 Minutes or Less | Vegetables, Other
START TO FINISH: 5 minutes
A can of chipotle chilies in adobo sauce contains several whole chili peppers. Start by using half of one pepper (the source of most of the spicy heat), plus a little of the sauce. Add more to taste.
1/2 cup ketchup
Half of 1 canned chipotle chili pepper in adobo sauce, plus 1 teaspoon of the adobo sauce, or more to taste*
1/4 teaspoon garlic powder
Place the ketchup in a small mixing bowl. Finely mince the chili pepper half until it almost forms a paste, and add it to the bowl.
Add the adobo sauce and garlic powder. Stir well. Serve at once, or refrigerate, covered, until ready to serve, up to 4 days.
The remaining chili peppers and adobo sauce can be refrigerated for up to 3 days or frozen for up to 1 month. Since the peppers are so spicy, we like to mince all of the peppers before freezing, stir them back into the adobo sauce, then freeze by the tablespoon in an ice cube tray. Then you can thaw and use a little at a time.
Approximate Values Per Tablespoon: 16 calories (14% from fat), 0.3 g fat (0 g saturated), 0 mg cholesterol, 0.4 g protein, 4 g carbohydrates, 0.3 g dietary fiber, 278 mg sodium
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