Linda in Mo posted this recipe about 4 years ago and even though I can buy the canned I make my own now leaving out the salt. They taste exactly like the canned and freeze just as nicely.
Chipotle salsa is good but heavy on tomatoes but if your recipes call for tomatoes it would be a good sub. Chipotle tabasco and powder would not have the vinegar that canned ones have.
Give the recipe a try it's very easy. I buy my dried chipotles from Penzey's though on occasion I can find them in the store.
Chipotles in Adobo Sauce
"Chipotles in adobo are chipotles that have been stewed in a lightly seasoned liquid. They have become very popular in Southwestern cooking because the provide a distinctive warm heat and delicious smoky flavor. They can be added to almost anything, including breads, sauces, salad dressings and pastas. Although you can buy canned chipotles in adobo (look for them in markets that specialize in Hispanic foods), this homemade alternative is far superior and is very easy to prepare."
7 to 10 medium-sized dried chipotle chilies -- stemmed and slit lengthwise
1/3 cup Onion -- 1/2-inch slices
5 tablespoons Cider vinegar
2 Cloves garlic -- sliced
4 tablespoons Ketchup (I use Muir Glen or homemade)
1/4 teaspoon Salt (I don't use these days)
Combine all of the ingredients in a pan with 3 cups of water. Cover and cook over very low heat for 1 to 1 1/2 hours, until the chilies are very soft and the liquid has been reduced to 1 cup. This recipe will keep for several weeks in the refrigerator in an airtight container.
For chipotle puree, place the cooked chipotles and sauce in a blender and puree. Put through a fine sieve to remove seeds.
Makes 1 cup.
Per Tablespoon: 9 calories, .3 gm protein, 3 gm carbohydrates, 0 gm fat, 0 gm saturated fat, 0 mg cholesterol, 73 mg sodium.
From "The Great Chile Book" by Mark Miller
Well-behaved women seldom make history!