(Fills 2 ½ pint jars)
1.5 oz chipotle chiles, coarsely chopped 1 onion, finely diced 1/3 cup cider vinegar
2 garlic cloves, finely diced ¼ cup ketchup ¼ tsp salt 2 ½ cups water
Bring all ingredients to boil. Reduce heat and simmer covered for an hour. Uncover and cook another 30 minutes. Puree, and store in fridge for up to 3 weeks. Serve up some St. Louis heat!