Low FODMAP Chipotle Chiles in Adobo Sauce

Name: Low FODMAP Chipotle Chiles in Adobo Sauce
Total time: 85 min
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

www.fodmapeveryday.com

These Chipotle Chiles in Adobo Sauce are easy to make at home and will provide you with months of flavor when stored in the freezer.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

Share this recipe:

Cooking tools:

Blender
Mixing bowl
Colander
Plate
Plastic wrap
Pot
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Wooden spoon
Spatula
Airtight container
Stove
Refrigerator
Freezer

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