Combine all ingredients in a pan, cover, and cook over very low heat for 1
to 2 hours, until the chiles are very soft and the liquid has reduced down
to about 1 cup. This recipe will keep for several weeks in the
refrigerator in an airtight container. For chipotle puree, place cooked
chipotles and sauce in a blender and puree.
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Notes: Chipotles are smoked jalapeno peppers.
Add 1 tspn to inside of an enchilada; add to pork and beans; enhances other
sauces with a smokey, zesty flavor.
