Chipotle Chiles in Adobo Sauce
Recipe: https://recipestripper.com/recipes/864375d4-e7c1-4b33-853e-cdd9ac78e165
Original source: https://www.fodmapeveryday.com/recipes/chipotle-chiles-adobo-sauce/
Recipe image: https://www.fodmapeveryday.com/wp-content/uploads/2017/04/Chipotles-in-adobo_-copy.jpg

Chipotle Chiles in Adobo Sauce are actually easy to make at home. We suggest a big batch so that you can freeze small portions.Low FODMAP Serving Size Info: Makes 2 1/2 cups (600 ml); 40 servings; serving size 1 tablespoon
Yield: 40
Prep time: PT25M
Cook time: PT60M
Total time: PT85M

Ingredients
- 2 ounces (55 g) dried chipotle peppers ((about 20 to 30 medium sized))
- Boiling water
- 2 1/2 cups (600 ml) canned tomato purée, (such as Muir Glen or Pomi Organic Strained Tomatoes, divided (see Tips))
- 1/3 cup (27 g) finely chopped leeks, (green parts only)
- 1/3 cup (27 g) finely chopped scallions, (green parts only)
- 2/3 cup (165 ml) distilled white vinegar or apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt

Instructions
1. Remove any stems from the chipotles and discard; there might not be any. Place the chiles in a heatproof bowl and cover with boiling water. Cover with a plate, large lid or even tightly with plastic wrap and allow to sit for about 20 minutes or until chiles are rehydrated, soft and pliable. Drain, discarding the water.
2. Place half of the chiles in a blender (just eyeball it) along with half of the tomato product, and all of the leeks, scallions, vinegar, sugar, pepper and salt. Blend until smooth.
3. Scrape blended mixture into medium-sized heavy bottom pot and add reserved tomato product. Roughly chop the remaining chiles by hand and add them to the pot making sure to include any juice, seeds, and skin.
4. Bring to a simmer over medium high heat, stirring often. Adjust heat, cover and cook at a low simmer for 45 minutes to 1 hour, checking and stirring occasionally. Cook until mixture has thickened a bit. The sauce might also darken a little bit, which is fine. If it overly dries out during cooking, simply add a little water.
5. Cool completely then divide into small airtight containers (we like 1/4 cup (60 ml) portions). Refrigerate for up to 1 month or freeze for up to 6 months. Give these to your FODMAP friends! They will love you for it.