Here is a wonderful recipe, generously contributed by Marsha Rea, who says her kids love using this as a condiment instead of ketchup.
Not only is its sweet and smokey-spicy flavor great with roasted meats, it can also be used on everything from scrambled eggs to grilled cheese sandwiches!
Cover chipotles with boiling water and soak till soft. Drain. Using kitchen gloves, remove stems & most seeds.
Put pulp & skins into a large pot and add the other ingredients. Cook over medium heat until reduced by half and the mixture is thick and jam-like.
Puree with immersion blender or food processor.
Put in canning jars and process in a water bath.
Store in a dark cool place.
Note: may also be frozen in small quantities.