Name: Chipotle Sauce (Salsa de Chipotle)
Yield: 3 to 4 cups
Cuisine: Mexican
Ingredients: 2½ to 3 pounds very ripe, red tomatoes (5 to 6 large tomatoes) or 1 can (28 ounces) whole tomatoes (plain, without added puree); 2 large garlic cloves, minced; 2 tablespoons lard or vegetable oil; 2 to 3 canned chiles chipotles en adobo with a little of the sauce that clings to them; ½ teaspoon salt, or to taste; 1½ teaspoons dried Mexican oregano; 1 medium-size onion, chopped (about 1 cup); Pinch of sugar; Pan drippings from roast pork for Tortas Ahogadas, optional

Preparation info

3 to 4 cups

Difficulty
Easy

Appears in

Food from My Heart

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!

Ingredients

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

Method

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,