Chipoltes Adobo Sauce

8 dried chipolte chiles
1 onion, chopped
4 cloves garlic
4 T vinegar
4 T ketchup
Pinch of salt
3 cups water

Remove stem and split chipolte chiles.

Put into a saucepan with onion, garlic, vinegar,
ketchup, salt and water.

Simmer gently uncovered for about an hour.

Either keep whole or puree into a paste and adding to your
chosen dish.

Makes about 1 cup and keeps for a week in the fridge.