Note that pureeing a can of high quality chipotles in adobo will nearly match the flavor in this recipe.
3 C. Water
2 oz. dried Chipotle Chiles, stems removed
1 T. Achiote Paste
Â½ C. Tomato Paste
Â½ C. firmly packed Brown Sugar
2 T. Red Wine Vinegar
1 tsp. Salt
2 T. Olive Oil
Combine all ingredients in saucepan over high heat.Â Bring to a boil, then decrease heat to medium low and simmer for 30 to 45 minutes.Â Remove from heat and cool completely.Â Puree in blender or food processor until smooth.Â Store in airtight container in refrigerator for up to 3 days.
From Chevyâ€™s Tex Mex Cookbook