For Adobo Sauce:
In a food processor or blender add the chilli powder and carefully pour in 1½ cups boiling water. Cover with lid to steep while you get the other ingredients together.
Add SIDS RASPBERRY VINEGAR, chopped tomatoes, garlic, brown sugar, oregano, cumin, cinnamon, SIDS SALT & PEPPER and allspice to the food processor or blender and process to a smooth purée, about the consistency of BBQ sauce. If needed, thin with water.
Heat oil in a skillet or Dutch oven over medium high heat. Carefully pour in the chilli vegetable purée and bring to a boil, reduce to simmer and cook for 20 minutes uncovered.
Makes about 2½ to 3 cups adobo sauce. Use in any Mexican dish you prefer or add chipotle chillies and keep in an airtight container and refrigerate.
For Dried Chipotle Peppers:
Pre-soak: Bend and crack slightly 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.