Chipotle Sauce

Salsa de Chipotle

Preparation info
  • 3 to 4 cups

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

This is a very versatile sauce. Tortas Ahogadas would not be the same without it, but it has many other possible uses. At Restaurant Pardiños in Veracruz and Mexico City it is served with shrimp. My mother makes wonderful meatballs in it. Experiment!


  • 2 tablespoons lard or vegetable oil
  • 2 large garlic cloves, minced
  • 1


Heat the lard or oil in a medium-size saucepan over medium-high heat until almost smoking. Add the onion and garlic and cook, stirring often, until the onion is translucent, 2 to 3 minutes. Add the remaining ingredients. Stir thoroughly to combine and simmer, uncovered, over low heat 10 to 15 minutes, stirring often. Puree the sauce in a blender or food processor. With a wooden spoon or pusher,