Smoky and spicy. The chipotle is a dried, smoked jalapeno. This sauce is great for enchiladas, tacos, nachos or even brunch dishes like breakfast burritos. Love it. I used it for enchiladas. Post to follow.
Tins or jars of chipotle in adobo sauce can be found in the international foods section of most grocery stores.
Makes about 4 cups.
Chipotle Tomato Sauce
splash oil (sunflower, grape seed..)
1/2 yellow onion
4 cloves garlic
1 28oz tin whole or diced tomatoes
2 chipotle peppers in adobo
1 tablespoon cumin
1 tablespoon brown sugar
1/4 teaspoon cinnamon
1 teaspoon dried oregano
s + p
squeeze lime juice
Heat oil in pan over medium heat. Add onion and cook until onion is tender, about 6 minutes. Add garlic, cook 2 minutes more. Add tomatoes, chipotles, cumin, sugar, cinnamon and oregano. Simmer 5 minutes. Season with salt, pepper and lime juice.
Remove from heat.
Blend sauce in blender (remove cap and cover with kitchen towel) or immersion blender is the pot. Either way, try not to burn yourself - the sauce is hot.