This is the way to make your own "canned" chipotles en adobo.

1 packed cup (2 ounces) stemmed chipotle chiles
2 tablespoons finely chopped onion
4 tablespoons catsup
1 teaspoon minced garlic
1/4 cup cider vinegar
3 cups water
1/2 teaspoon salt

Put all ingredients in a non-reactive saucepan over medium heat and bring the liquid to a simmer. Cover and cook for about 15 minutes. Uncover and continue to cook for 45 minutes, or until a sauce-like consistency is achieved.

To make in a microwave, reduce the amount of water to 1 1/4 cups and place all ingredients in a microwave-safe bowl and seal well with plastic wrap. Cook the mixture on HIGH power for 2 to 3 minutes and allow it to sit for 3 to 5 minutes. CAUTION: hot steam escape when uncovering the bowl. Let cool. Store in an airtight container in the refrigerator for up to 3 weeks.

Chipotles en Adobo Pur?e
Transfer the chiles and their sauce to a blender or food processor and blend to a smooth pur?e. Strain through a medium-meshed strainer. Let cool. Store in an airtight container in the refrigerator for up to 3 weeks.

Makes 1 cup.

Source: Kraft Mayonnaise jar

Cajun Mayonnaise
1 cup Kraft Mayonnaise
1 teaspoon red pepper
1/2 teaspoon paprika
1/2 teaspoon garlic
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon nutmeg

Herb Mayonnaise
1 cup Kraft Mayonnaise
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Tex-Mex Mayonnaise
1 cup Kraft Mayonnaise
1 teaspoon cumin
1/2 teaspoon red pepper
1 garlic clove, minced
1/4 cup red and green bell pepper, minced

California Mayonnaise
1 cup Kraft Mayonnaise
1 avocado, coarsely mashed
2 tablespoons chopped onion
2 tablespoons chopped green chiles
1 teaspoon lime juice
1 medium tomato, chopped

1 cup tomato catsup
1/3 cup lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon grated onion
1 tablespoon grated green bell pepper

Combine all ingredients, mix well, and allow to rest for at least 1 hour so the ingredients blend. Chill thoroughly before serving. Store in the refrigerator in a sterilized glass jar for up to 6 months. This sauce will not freeze well.

For a spicier sauce, add 1 teaspoon Tabasco? sauce to the mixture before chilling. For an even spicier sauce, add 1 teaspoon horseradish along with the Tabasco? sauce.

You can rub this onto seafood and meats before smoking, use it in marinades, sauces and mayonnaise, and coat foods before grilling.

1 cup dried New Mexico Red Chile Pur?e
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon dried Mexican oregano, crumbled
2 garlic cloves, peeled and pressed
1/2 teaspoon ground toasted cumin seeds

Mix all ingredients together, then use immediately or cover and refrigerate for up to 3 days or freeze for up to 2 months.

2 cups champagne
1 cup chopped onion
2 cloves garlic, minced
4 ounces dry mustard
2 tablespoons honey
1 tablespoon vegetable oil
2 teaspoons salt
Few drops hot pepper sauce

Combine wine, onion and garlic in small saucepan; heat to boiling, turn down heat and simmer 5 minutes. Cool and strain. Place dry mustard in another pan and slowly add cool wine mixture while beating with wooden spoon. Blend in honey, oil, salt and pepper sauce. Cook over low heat, stirring constantly until mixture thickens. Remove from heat. Pour into glass containers; cover tightly and chill for at least 48 hours.

Makes 2 1/2 cups.

1/3 cup Egg Beaters or similar egg
    substitute (at room temperature)
3/4 teaspoon salt (optional)
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1/8 teaspoon cayenne
2 tablespoons lemon juice
1 cup olive oil, vegetable oil, or a combination

Combine egg substitute, spices, salt, lemon juice and 1/2 cup oil in a food processor. Whirl a few seconds to mix. With processor running, slowly add the remaining 1/2 cup oil in a fine stream. Refrigerate.

Try this over lamb steaks or shoulder chops.

4 tablespoons butter
1 medium stalk celery, chopped
1 medium carrot, chopped
1/2 medium onion, chopped
2 cloves garlic, chopped
1 teaspoon pickling spices
1/4 teaspoon rosemary
4 ounces tomato paste
1/4 cup beef bouillon
1/4 cup red wine
Juice of 1 lemon
1/4 teaspoon nutmeg
4 tablespoons cold butter
2 egg yolks, well beaten

In a heavy skillet melt butter and add celery, carrot and onion. Saut? until limp and slightly browned. Add garlic, pickling spices, rosemary, tomato paste, bouillon, wine, lemon juice and nutmeg. Simmer over low heat until reduced by half, then pur?e in a blender or food processor. Add cold butter and stir until butter is melted, then stir in egg yolks. Keep sauce warm until ready to use.

1/3 cup Colman’s dry mustard
1/3 cup cider vinegar 
2 teaspoons yellow mustard seeds
2 eggs
1/2 cup beer or water
2 tablespoons minced pickled jalape?os, plus
    2 tablespoons jalape?o pickling liquid
1 1/2 tablespoons molasses
1 tablespoon minced onion
1/2 teaspoon salt

In a small bowl, mix the dry mustard and vinegar until a smooth paste forms. Stir in mustard seeds; cover, then let the mixture sit at room temperature for several hours.

Transfer the mustard mixture to a small, heavy saucepan. Add remaining ingredients and warm over medium-low heat. Cook the mixture slowly, stirring frequently, until thick, about 30 minutes.

Cool to room temperature. Transfer mustard to a small jar and refrigerate for later use. The mustard keeps for up to 2 weeks. Use it as you would any other mustard.

1 cup red currant jelly
1 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
Juice of 2 lemons
1 tablespoon prepared horseradish sauce
1 cup dry red wine

Combine ingredients in a small, heavy saucepan and bring to a boil. Simmer slowly until slightly thickened.

Submitted to RGM by Gil (I LOVE TO COOK) Ehret

1/2 cup apricot preserves
2 tablespoons Dijon-style mustard

Force the preserves through a fine sieve into a small bowl and stir in the mustard. Transfer the sauce to a portable container and serve at room temperature.

Yield: 1/2 cup