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Chipotle Sauce

the.instructor's picture
Ingredients
  Salad oil 2 Teaspoon
  Onion 1⁄2 Pound, peeled and chopped (1 In Number)
  Garlic 4 Clove (20 gm), peeled and minced
  Dried oregano 1 Tablespoon
  Cumin seed 1 1⁄2 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Canned chipotle chilies in sauce 6
  Red chili sauce/Enchilada sauce 38 Ounce (2 Cans, 28 Ounce And 10 Ounce Can, 4 3/4 Cup Total)
  Canned tomato paste 12 Ounce (2 Cans, 6 Ounce Each)
  Salt To Taste
Directions

1. In a 3- to 4-quart pan over medium-high heat, frequently stir oil, onion, and garlic until onion is lightly browned, 8 to 10 minutes. Add oregano, cumin, and allspice and stir until fragrant, about 30 seconds. Remove from heat.
2. Meanwhile, in a blender, puree chipo-tles (for less heat, remove seeds), small can (10 oz.) chili sauce, and tomato paste until smooth. Add to onion mixture.
3. Add remaining can (28 oz.) chili sauce to onion-chipotle mixture and stir to blend well. Season to taste with salt.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Chipotle
Servings: 
90

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