Chipotles in adobo are a great way to add intense heat and a rich, sweet smoky flavor to sauces and other dishes.
- 3 Granny Smith apples, cored and peeled
- 1/3 cup light-brown sugar
- 1/3 cup cider vinegar
- 1/3 cup golden raisins
- 1/3 cup water
- 2 to 4 teaspoons finely chopped chipotles in adobo (about 1 chile)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground pepper
Combine apples in a small saucepan with light-brown sugar, cider vinegar, golden raisins, and water; add chipotles, salt, and pepper.
Simmer, stirring occasionally, until apples are translucent and most of the liquid has evaporated, 30 to 35 minutes. Let cool.