A rich and smoky chipotle adobo sauce perfect for enhancing your Tex-Mex dishes.
Place the dried chipotle chiles in a nonreactive saucepan.
Using a nonreactive saucepan prevents any metallic taste from affecting the sauce.
Add the apple cider vinegar, garlic cloves, tomato paste, salt, and water to the saucepan.
Ensure all ingredients are well-measured for a balanced flavor.
Bring the mixture to a gentle simmer over low heat.
Stir occasionally to prevent sticking and ensure even cooking.
Cover the saucepan and let it cook on low heat for 1 to 1.5 hours, until the chiles are soft and the liquid has reduced.
Check occasionally to ensure the liquid doesn't evaporate completely; add a bit more water if needed.
Allow the sauce to cool slightly, then transfer to a container for storage or use immediately.
Cooling the sauce allows the flavors to meld together for a richer taste.
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