Name: Tomato Sauce with Chipotle Chiles (Salsa de Tomate con Chile Chipotle)
Yield: Makes about 3 cups
Cuisine: Mexican
Ingredients: ½ teaspoon salt, or to taste (optional); 2–3 canned chipotle chiles in adobo, with the sauce that clings to them; 1 teaspoon crumbled dried Mexican oregano; 2 tablespoons lard, preferably home-rendered, or vegetable oil; 1 medium-sized white onion, sliced into thin half-moons; 2 garlic cloves, minced; 1 28- ounce can plum tomatoes (preferably San Marzano from Italy)

Preparation info

Makes about
3 cups

Difficulty
Easy

Appears in

Zarela's Veracruz

By Zarela Martínez

Published 2001

About

I’ve had sauces like this in many parts of Mexico, including Veracruz, so I have to say it’s not unique to the state. Veracruzan cooks, however, find it as useful as I do. It makes a great accompaniment to Seafood Frittata and the seafood-filled omelet known as “Swaddled Baby”, as well as fritter-like vegetable dishes. It’s also one of those cases where canned ingredients are not just handy but preferred.