Chipotle Tomato Sauce
Chipotle Tomato Sauce is the perfect balance of smoky heat and rich, tangy flavor. This versatile sauce combines ripe tomatoes with the bold kick of chipotle peppers, creating a unique, savory addition to your meals. Whether used as a dip, marinade, or topping, it adds an irresistible depth to any dish.
Equipment
- Medium saucepan or skillet
- Blender or immersion blender
- Knife and chopping board
- Measuring spoons
- Wooden spoon or spatula
Ingredients
- 4 large ripe tomatoes or 1 can of fire-roasted diced tomatoes, about 14 oz
- 2 chipotle peppers in adobo sauce from a can
- 1 small onion chopped
- 3 garlic cloves minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper
- 1 tbsp lime juice optional, for brightness
- 1 cup water or vegetable broth adjust for desired consistency
- Fresh cilantro optional, for garnish
Instructions
- If using fresh tomatoes, roast or char them in a dry pan or under a broiler until skins are blistered. Let cool slightly, and then chop roughly.
- Heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
- Stir in cumin, smoked paprika, oregano, salt, and black pepper. Add the chipotle peppers with some adobo sauce to taste (start with 1 pepper, add more for heat).
- Add the tomatoes (fresh or canned) and water or broth. Bring to a simmer and cook for 15 minutes, stirring occasionally, to allow flavors to meld and sauce to thicken slightly.
- Transfer sauce to a blender or use an immersion blender to puree until smooth. Add lime juice for brightness if desired. Adjust seasoning with salt and pepper. Return sauce to heat if it needs further thickening. Simmer gently for 5 more minutes.
- Use immediately or let cool and store in an airtight container in the fridge for up to a week. Garnish with fresh cilantro if desired.