- 36 ounces tomato paste
- 3/4 cup cider vinegar
- 5 chipotles in adobo sauce, puréed
- 1 tbsp salt
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1/4 cup adobo sauce
- Combine all ingredients in a large saucepan and bring to a boil over high heat. Cook, stirring occasionally, for 1/2 hour.
- Refrigerate in a non-reactive container for up to 2 months.