Homemade Adobo Sauce

This. is. amazing. I never knew that Adobo sauce was so easy to make! And there's no sneaky added sugar in this recipe... It's way better than any canned version I've ever tried (adapted from Paleo Pot). You'll find yourself licking the spoon for sure!

- 6 medium-sized dried chipotle peppers
- 3 c water
- 1 c tomato sauce
- 4 Tbsp apple cider vinegar
- 1/2 white onion, diced
- 1 fresh jalapeno, diced
- 4 cloves garlic, cut in half
- 1 tsp smoked paprika
- couple pinches of salt

1. Place a saucepan over medium heat and add the chipotles and water. Let brew for at least 10 minutes, until the water is brown and the peppers are soft to the touch and nice and aromatic.

2. Add the remaining ingredients, combining well, and bring to a boil.

3. When at a boil, lower the heat and let simmer for an hour, until at desired thickness.

4. Remove from heat. When cool enough, remove the chipotles. Open up three of them, remove the membranes and seeds, and return to the mixture. You can use six if you want it really spicy, but I think three is a good amount. You can discard of the remaining peppers.

5. Blend the mixture together - I prefer to use an immersion blender. Store refrigerated for about a week, or freeze if you want to keep it longer! Enjoy! You can use it for these Enchilada Zucchini Boats!