Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1⅓ cup | Dark Corn Syrup (Karo) |
| 1⅓ cup | Strong coffee |
| 1 cup | Catsup |
| 1 cup | Cider Vinegar |
| 1 cup | Worchestershire Sauce |
| 4 tablespoons | Corn Oil |
| 6 tablespoons | Chili Powder (up to 8) |
| 3 tablespoons | Prepared Mustard |
| 2 teaspoons | Salt |
| 2 cans | (7 oz) of Chipotle peppers in adobo sauce |
Blenderize thoroughly. Heat thoroughly, bring to a boil, simmer until the desired thickness is obtained. If you are using the canned chipotles as the recipe calls for, you may can in a water bath canner for 15 minutes using ½ pint jars. Posted to CHILE-HEADS DIGEST V4 #080 by Kit Anderson <kitridge@...> on Aug 12, 1997