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18-20 dried Chipotle Morita chiles

½ onion

2 garlic cloves

1 Roma tomato

½ tsp brown sugar

½ tsp Mexican oregano

¼ tsp cumin

3 Tbsp apple cider vinegar

¾ c water or soaking liquid

1 tsp salt

Freshly cracked black pepper

Olive oil

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1. Wipe off any dusty crevasses on the Moritas using a wet towel. Roast the Moritas in a 400° oven for 1-2 minutes. Add the Moritas to a mixing bowl and cover them with the hottest tap water you've got. Let the chiles reconstitute for 20-30 minutes.

   Note: when the chiles are done reconstituting take a taste of the soaking liquid. If you like the flavor of it you can use it for the adobo sauce. If you don't like it or if it tastes bitter to you then you can use water for the adobo sauce.

2. Roast the Roma tomato in the oven 400° for 20-30 minutes or until you need it.

3. Once the chiles have reconstituted, we'll use 6-7 of them for the adobo sauce. De-stem and de-seed the chiles and add them to a blender of food processor along with roasted tomato, onion (set aside a small chunk of it), 1 peeled garlic clove, brown sugar, and ½ c water (or soaking liquid). Combine well.

4. Finely dice the leftover chunk of onion and saute it in some oil over medium heat until it softens. Then add: remaining garlic clove, minced, oregano, cumin, salt, and some freshly cracked black pepper.

5. Saute briefly and then add the chipotle puree from the blender, apple cider vinegar, ¼ c water (or soaking liquid), and the remaining drained chiles. Combine well and simmer for 10-15 minutes or until it has reduced down to your preferred consistency.

6. Take a final taste for seasoning, adding more salt, sugar, or spices if you want.

7. Store in a pint-sized Mason jar in the fridge where the chipotles will keep for weeks if not longer.

Tags: cinco-de-mayo, mexican, mexicanplease, misc, pepper, preserved, preserving, sauce, vegan, vegetarian