Step 1

Place chipotle peppers in a bowl and cover the peppers with boiling water. Place a pot lid or plate on the surface to keep the peppers submerged. Leave them soak for 20 minutes. Drain the peppers, reserving 1 cup of the soaking liquid.

Step 2

Combine 4-5 chipotles, 1 cup soaking liquid, tomato puree and honey in a blender or food processor. Process until smooth. Set Aside.

Step 3

Heat olive oil in a saute pan over medium heat. Saute the onions, garlic, salt, pepper and spices until the onions are soft, about 5 minutes. Add the tomato puree and the remaining whole chipotle peppers to the pan.

Step 4

Add the vinegar and cook for another 5-10 minutes until the sauce has the consistency of a thick tomato sauce. If the sauce is too thick add a little more water, if the sauce is too thin cook a little longer.

Step 5

Chipotles in Adobo will keep for several weeks in the refrigerator and the flavors will continue to develop or they can be frozen for long term storage.