Chipotle in Adobo

Chipotle in Adobo
(Print Recipe)
3 oz dried smoked Jalapenos
4 cloves Garlic
1/2 cup Apple Cider Vinegar
8 oz Tomato sauce
8 oz Tomato paste
3 cups Water
1/2 White onion, chopped
plus boiling water to reconstitute jalapenos

Remember you are working with jalapenos, the capsaicin will burn your eyes if you touch your eyes after touching the peppers.  Wear rubber gloves if you have them for easy clean up.
Place dried jalapenos in glass dish, cover with boiling water.  Allow to soak for an hour, or until soft.  Drain. Remove stems from jalapenos.  For mild, also remove the seeds.
Place peppers in a large sauce pot and stir in remaining ingredients, cover pot and place over low heat.  Simmer for 1 1/2-2 hours, until the sauce has reduced by at least half.  Remove from heat.
Remove peppers from pot and place in container (I used a glass jar), leaving 2-3 peppers in adobo sauce for blending.  Pour remaining peppers and all of adobo sauce into a blender and blend until smooth.  Pour adobo sauce over peppers in glass jar.  Cover and refrigerate until ready to use.