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Chipotle Sauce II


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Rate this recipe 4.5/5 (2 Votes)
Chipotle Sauce II 0 Picture


  • 1 small white onion peeled, quartered
  • 5 large garlic cloves unpeeled
  • 4 pounds tomatoes - (abt 15 medium)
  • 5 canned chipotle chiles
  • 2 tablespoons canola oil
  • 1 teaspoon fine sea salt


Servings 7


Step 1

Line heavy large skillet with foil; heat over medium heat. Place onion and garlic in skillet; cook until onion softens and blackens in spots, turning often with tongs, about 15 minutes. Transfer onion and garlic to medium bowl. Peel garlic.

Place same foil-lined skillet over medium-high heat. Working in 2 batches, cook tomatoes in skillet until tender and skins blister and blacken, turning occasionally, about 20 minutes. Transfer to large bowl; cool and peel. Working in batches, puree tomatoes, onion, garlic, and chiles in blender until smooth.

Heat oil in heavy large deep skillet over medium-high heat. Carefully add tomato puree to skillet (mixture will bubble vigorously). Stir in salt. Reduce heat; simmer gently until sauce thickens slightly, stirring often, about 15 minutes.

This recipe yields about 7 cups.

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