Step 1

In a food processor or blender add the chile powder and carefully pour in 1 1/2 cups boiling water. Cover with lid to steep while you get the other ingredients together.

Step 2

Add the vinegar, chopped tomatoes, garlic, brown sugar, oregano, salt, cumin, cinnamon, pepper and allspice to the food processor or blender and process to a smooth purée, about the consistency of BBQ sauce or catchup. If needed, thin with water.

Step 3

Heat oil in a skillet or Dutch oven over medium high heat. Carefully pour in the chili vegetable purée and bring to a boil, reduce to simmer and cook for 20 minutes uncovered.

Step 4

Makes about 2 1/2 to 3 cups adobo sauce. Use in any Mexican dish you prefer or add chipotle chiles (See below) and keep in an airtight container and refrigerate.

Step 5

Pre-soak: Bend and slightly crack the dried chipotle peppers (or make punctures all over with a knife). Add to a saucepan and just cover with water. Bring to a boil, reduce to simmer and cook for 30 minutes. Be sure to add water if needed so they don't dry and burn. Set aside to cool, then add to Adobo Sauce AFTER Step Simmer in Adobo Sauce for another 10 minutes. Let cool completely and store in an airtight container in the refrigerator.

Step 6

Add freshly smoked peppers directly to the Adobo Sauce AFTER Step Simmer in Adobo Sauce for another 10 minutes. Let cool completely and store in an airtight container in the refrigerator.

Step 7

Carefully spoon adobo sauce or adobo sauce with chipotles into clean, sterilized 4 ounce canning jars. Apply lid per packaged instructions and submerge in boiling water for 30 minutes. Remove jars from water bath and allow to cool.