Chipotle Sauce
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
53
Spice
43
Sweetness
54
Sourness
36
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 small
White Onion (peeled, quartered)5 large
Garlic Cloves (unpeeled)1810 g
Tomatoes (about 15 medium)2 tbsps
Canola Oil1 tsp
Fine Sea SaltDirections:
1
Line heavy large skillet with foil; heat over medium heat
2
Place onion and garlic in skillet; cook until onion softens and blackens in spots, turning often with tongs, about 15 minutes
3
Transfer onion and garlic to medium bowl
4
Peel garlic
5
Place same foil-lined skillet over medium-high heat
6
Working in 2 batches, cook tomatoes in skillet until tender and skins blister and blacken, turning occasionally, about 20 minutes
7
Transfer to large bowl; cool and peel
8
Working in batches, puree tomatoes, onion, garlic, and chiles in blender until smooth
9
Heat oil in heavy large deep skillet over medium-high heat
10
Carefully add tomato puree to skillet (mixture will bubble vigorously)
11
Stir in salt
12
Reduce heat; simmer gently until sauce thickens slightly, stirring often, about 15 minutes
13
Line heavy large skillet with foil; heat over medium heat
14
Place onion and garlic in skillet; cook until onion softens and blackens in spots, turning often with tongs, about 15 minutes
15
Transfer onion and garlic to medium bowl
16
Peel garlic
17
Place same foil-lined skillet over medium-high heat
18
Working in 2 batches, cook tomatoes in skillet until tender and skins blister and blacken, turning occasionally, about 20 minutes
19
Transfer to large bowl; cool and peel
20
Working in batches, puree tomatoes, onion, garlic, and chiles in blender until smooth
21
Heat oil in heavy large deep skillet over medium-high heat
22
Carefully add tomato puree to skillet (mixture will bubble vigorously)
23
Stir in salt
24
Reduce heat; simmer gently until sauce thickens slightly, stirring often, about 15 minutes