Ingredients
10 medium sized dried chipolte chiles - stemmed
1/3 cup diced onion
5 tablespoons cider vinegar
1 teaspoon minced garlic
4 tablespoons ketchup
3 cups of water
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon oregano
Preparation
Combine all ingredients in a saucepan
Put uncovered saucepan on medium heat and bring to simmer
Reduce to very low heat and cook for 1-2 hours until the chiles are very soft and the liquid is reduced to about a cup
You can also make a puree by putting into the blender after it is cooked
