Chipotle Salsa

Name: Chipotle Salsa
Cuisine: Mexican
Ingredients: 1 large white onion; 1 (28-ounce) can peeled tomatoes including juices; 4 cloves garlic; Olive or vegetable oil; Olive or vegetable oil; 1 teaspoon epazote, or substitute fresh basil; 1 teaspoon cumin seeds, toasted and ground; 1 bay leaf; 2 canned chipotles en adobo; 1 teaspoon ground cinnamon, preferably canela (Mexican cinnamon); 1 teaspoon dried oregano, preferably Mexican; 1 teaspoon dried oregano, preferably Mexican; 1 teaspoon epazote, or substitute fresh basil; 1 teaspoon ground cinnamon, preferably canela (Mexican cinnamon); 1 teaspoon ground cinnamon, preferably canela (Mexican cinnamon); ½ teaspoon freshly ground black pepper; ⅛ teaspoon ground allspice; Salt to taste

Preparation info

Difficulty
Easy

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Ingredients

1 large white onion
Olive or vegetable oil
4 cloves garlic

Americas
Mexico
Condiment
Sauce
Vegan
Gluten-free
Central America

Method

Turn the broiler on. Lightly brush the onion with a little oil and broil it in a flat pan about 5 inches from the heat until soft and golden, turning once.
In a small skillet, heat a few drops of oil over medium heat; add the garlic and sauté until soft and golden, shaking the pan occasionally. Transfer the onion and garlic to the jar of an electric blender; ad